壳聚糖/黄原胶凝胶化性能的研究

壳聚糖/黄原胶凝胶化性能的研究 Study on Gelation of Chitosan and Xanthan Gum 何东保 HE Dong-bao 1 2 first-author 石毅 SHI Yi 1 2 冯峰 FENG Feng 1 2 詹东风 ZHAN Dong-feng 1 2 武汉大学资源与环境科学学院 武汉大学资源与环境科学学院 College of Resource and Environmental Science, Wuhan University College of Resource and Environmental Science, Wuhan University 武汉大学资源与环境科学学院,湖北,武汉,430072 武汉大学资源与环境科学学院,湖北,武汉,430072 壳聚糖 -黄原胶通过改变质量分数 （r）制备了混合凝胶 .当多糖总浓度为 4%,盐离子浓度为 1mol·L- 1 ,壳聚糖质量分数为 0 .7,在 80℃共混并恒温 30 min,可达凝胶强度 （G）的最大值 ;研究了制备温度 （TP）、恒温时间 （t）、体系中盐离子浓度及壳聚糖分子量 （Mv）与脱乙酰度 （DD）对凝胶化的影响 .同时从其 FTIR谱图上分析了这两种多糖凝胶化的作用机理 . Mixed gels of chitosan and xanthan gum were prepared by varying the molar fraction of constituents. Mixed gel at 4% of total polysaccharide concentration showed a synergistic maximum when the molar fraction of chitosan was 0.7. The effects of the preparation temperature （T P）, incubation time, balk salt ion concentration, M v and DD 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 mol·L -1 . M v and DD of chitosan was 8.0×10 5 and 85% respectively. The melting temperature of the gels （T g） increased with increasing the salt concentration. Interaction between molecules of two polysaccharides was investigated by FTIR spectrometry. 壳聚糖 黄原胶 凝胶化 chitosan xanthan gum gelation O636 国家自然科学基金资助项目 （ 2 95 74173） 2001-06-01 2021-04-01 6