壳聚糖-海藻酸钠协同相互作用及其凝胶化的研究

壳聚糖-海藻酸钠协同相互作用及其凝胶化的研究 Study on Synergistic Interaction and Gelation of Chitoan and Sodium Alginate 何东保 HE Dong-bao 1 2 first-author 石 毅 SHI Yi 1 2 梁红波 LIANG Hong-bo 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 研究了壳聚糖与海藻酸钠在总浓度为 4％、壳聚糖质量分数（r）为 0.8,温度为80℃、盐离子浓度为1.2mol·L-1时,它们之间的协同相互作用可达到最大值,同时探讨了制备温度（Tp）、盐离子浓度、恒温时间（t）、壳聚糖的分子量（Mv）和脱乙酰度（DD）对凝胶化的影响.结果表明,多糖之间的协同相互作用大小主要与壳聚糖质量分数、温度及盐离子浓度等有关,并根据红外光谱分析了两种多糖分子之间的相互作用机理. Mixed gels of chitosan and alginate 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. 8. The effects of the preparation temperature （Tp） , incubation time, balk salt i-onic concentration, Mv and DD of chitosan on gelation have been studied. It has been observed that, there was a gel strength maximum when incubation time was 30min, salt ionic concentration was 1. 4 mol · L-1 , Mv and DD of chitosan was 8. 0×105 and 85% respectively. The melting temperature of the gels（Tg） increased with increasing the salt concentration. Interaction between molecules of two polysaccharides was investigated by FTIR spectrometry. 壳聚糖 海藻酸钠 凝胶化 chitosan alginate gelation O636 国家自然科学基金资助项目（29574173） 2002-02-01 2021-04-01 2