阳离子瓜尔胶与黄原胶的凝胶化性能研究

阳离子瓜尔胶与黄原胶的凝胶化性能研究 Study on the Gelation of Cationic Guar Gum and Xanthan Gum 何东保 HE Dong-bao 1 2 first-author 黎丽华 LI Li-hua 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 Resources and Environmental Sciences ,Wuhan University College of Resources and Environmental Sciences ,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 阳离子瓜尔胶 3 氯 2 羟丙基三甲基氯化铵与黄原胶共混产生协同效应 ,生成凝胶 .研究了共混比例r =m（CG 40 ）∶m（黄原胶 ） ,共混温度 ,体系盐离子浓度 ,恒温时间及 pH值对凝胶化的影响 .结果表明 ,当多糖总浓度为 4% ,共混比例为 2 0∶80 ,共混温度为 60℃ ,盐离子浓度为 1.0mol·L-1,恒温时间为 3 0min时 ,可达最大凝胶强度值 ;最适 pH值为 7.0 .并从FTIR谱图上分析了这两种多糖共混凝胶化的作用机理 There are synergistic interactions between the ammonium hydroxy-propyl-trimethyl chloride of the polysaccharide guar gum and xanthan gum which makes them form gels. The effects of the quantitative ratio of them, mixed temperature,incubation time,balk salt ion concentration and pH value on gelation have been studied.It has been observed that there was a gel strength maximum when the quantitative ratio was 20∶80,the mixed temperature was 60℃, the incubation time was 30 min, the salt ion concentration was 1.0 mol·L -1; and the optimal pH value was 7.0. Interation between molecules of these two polysaccharides was investigated by FTIR spectrometry. 阳离子瓜尔胶 黄原胶 凝胶化 协同效应 cationic guar gum xanthan gum gelation synergism O631 国家自然科学基金资助项目 （ 2 95 74173） 2003-02-01 2021-04-01 2