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

作　　者：何东保[1] 彭学东[1] 詹东风[1] 

机构地区：[1]武汉大学化学与环境科学学院,湖北武汉430072

出　　处：《武汉大学学报（理学版）》2000年第6期681-684,共4页Journal of Wuhan University:Natural Science Edition

基　　金：国家自然科学基金资助项目! ( 2 95 74173 )

摘　　要：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.

关 键 词：相互作用 凝胶化 黄原胶 魔芋葡甘聚糖马来酸酯 

分 类 号：O621[理学—有机化学]