直链淀粉溶液胶凝过程的驰豫谱研究  

Evolution of the Relaxation Spectrum During the Gelation of Amylose

作　　者：张渭滨[1] 庄荣伟[1] 

机构地区：[1]华侨大学,泉州,362011

出　　处：《Chinese Journal of Chemical Physics》1993年第2期180-184,共5页化学物理学报（英文）

摘　　要：本文利用PCS技术(Photon Correlation Spectroscopy)研究直链淀粉溶液从溶胶到凝胶胶凝过程的弛豫谱。发现其弛豫谱符合伸展指数规律,即S(q,t)=exp[-2(t/τ_z)~β],在胶凝过程中,宽度参数β基本上不随胶凝过程变化,但β随样品浓度变化,当浓度增加,β随之减小。此外,算术平均弛豫时间<τ>与约化转换因子∈的关系符合幂律发散规律,这与胶凝过程的渗流模型相符。In this paper, we have used PCS(Photon Correlation Spectroscopy) to study the relaxation spectrum of the amylose solution as it transforms from sol to gel. We find that the spectrum is discribed by a stretched exponential with width parameter β. The width parameter does not change as it transforms from sol to gel. But β varies as a function of the amylose concentration. When concentration increases β decreases. In the other hand, the arithmetic average relaxation time<τ> shows the divergence of power law: <τ> ∝∈^(-1.8). This behavior is in agreement with the pecolation theory.

关 键 词：直链 淀粉 溶液 胶凝 驰豫谱 

分 类 号：O648.16[理学—物理化学]