摘要
羧甲基魔芋葡甘聚糖 /壳聚糖通过改变共混比例制备了混合凝胶 ,当多糖总质量分数为 4 %、盐离子浓度为 1 .6mol·L-1时 ,羧甲基魔芋葡甘聚糖对壳聚糖的共混质量比为 2 0 /80 ,在 70℃共混并恒温 30min ,可达凝胶强度最大值 ;研究了制备温度、恒温时间、体系中盐离子浓度及壳聚糖粘均分子质量与脱乙酰度对凝胶化影响。同时从FT
Mixed gels of chitosan and carboxyl methyl konjac glucomannan gum were prepared by varying the ratio of constituents.Mixed gel at 4% of total polysaccharide concentration showed a synergistic maximum when the ratio of carboxyl methyl konjac glucomannan gum to chitosan was 20/80.Effects of preparation temperature(T p),incubation time,salt ion concentration,M η and D D of chitosan on gelation have been studied.It has been observed that there was a gel strength maximum when incubation time was 30 min,salt ionic concentration was 1.6 mol·L -1.M η and D D of chitosan was 8.0×10 5 and 85%,respectively.Mechanism of gelation was investigated by FT-IR spectrometry.
出处
《林产化学与工业》
EI
CAS
CSCD
2002年第2期70-74,共5页
Chemistry and Industry of Forest Products
基金
国家自然科学基金资助项目 ( 2 95 74 1 73)
