黄原胶与魔芋葡甘聚糖马来酸酯的协同相互作用及其凝胶化的研究

黄原胶与魔芋葡甘聚糖马来酸酯的协同相互作用及其凝胶化的研究 Study on Synergistic Interaction and Gelation of Xanthan and Amophophalloglucomannan Maleic Acid Ester 何东保 HE Dong\|bao 1 first-author 彭学东 PENG Xue\|dong 1 詹东风 ZHAN Dong\|feng 1 武汉大学化学与环境科学学院,湖北,武汉,430072 武汉大学化学与环境科学学院,湖北,武汉,430072 College of Chemistry and Environmental Science, Wuhan University College of Chemistry and Environmental Science, Wuhan University 黄原胶 -魔芋葡甘聚糖马来酸酯 （ AME）通过改变各种比例成分制备了混合凝胶 .当多糖总浓度为1% ,黄原胶对 AME的共混质量比例为 70 / 30 ,并在 80℃水浴中恒温 0 .5 h,可达协同相互作用的最大值 ;研究了制备温度 （ Tp）和体系盐离子浓度对凝胶化的影响 ;并把改性的 AME-黄原胶与未改性的魔芋葡甘聚糖 （ AGM） -黄原胶的混合凝胶性能进行了比较 .结果发现 ,两者均具有相似行为 ,只不过黄原胶 - AGM的凝胶强度、粘度等比较低 .同时从其 FTIR谱图上分析了这两种多糖分子间相互作用的机理 Mixed gels of xanthan\|amophophalloglucomannan maleic acid ester （AME） were prepared by varying the ratio of contituents. Mixed gel at 1% of total polysaccharide concentration with addition of 0.2 mol·L -1 NaCl showed a synergistic maximum when the ratio of xanthan to AME was 70/30 at 80℃ for 30 min. The effects of the preparation temperature （ T p） and balk salt ion concentration on gelation have been studied. At the same time, the gel properties of xanthan\|modified AME were constrasted with that of xanthan\|demodified amophophalloglucomannan （AGM）. It has been observed that, the gel properties of xanthan\|AGM showed similar behavior, but the gel strength and viscosities were lower. Interactions between molecules of both polysaccharides were investigated by FTIR sectrometry. 相互作用 凝胶化 黄原胶 魔芋葡甘聚糖马来酸酯 interaction gelation xanthan amophophalloglucomannan maleic acid ester 10.14188/j.1671-8836.2000.06.009 O621 国家自然科学基金资助项目! （ 2 95 74173 ） 2000-06-01 2021-04-01 6