KGM/XG复合凝胶的制备及性能研究  

Preparation of Complex Gel KGM/XG and Study on Its Performance

作　　者：陈立贵[1] 蒋鹏[1] 

机构地区：[1]陕西理工学院材料科学与工程学院,陕西汉中723003

出　　处：《安徽农业科学》2009年第30期14576-14577,14603,共3页Journal of Anhui Agricultural Sciences

基　　金：陕西理工学院科研基金资助项目(SLGQD0748)

摘　　要：[目的]确定KGM/XG复合凝胶的最佳合成条件。[方法]以魔芋葡甘聚糖(KGM)和黄原胶(XG)为主要原料合成了生物可降解复合凝胶KGM/XG,探讨了KGM和XG的共混比例及反应温度对凝胶平衡溶胀比和凝胶强度的影响。[结果]KGM/XG复合凝胶的溶胀比在溶胀初期增加很快,随着溶胀时间的延长,溶胀比增加变慢,最后达到平衡;凝胶的平衡溶胀比随着反应温度的升高逐渐增加,而KGM含量对凝胶平衡溶胀比影响不大;凝胶强度随XG含量的增加和反应温度的升高逐渐增加,当XG含量为70%、反应温度为75℃时,凝胶强度最大。[结论]KGM/XG复合凝胶的最佳合成温度为75℃,XG的适宜含量为70%。[ Objective ] The aim was to determine the optimum synthesis condition for complex gel KGM/XG. [ Method ] With Konjae Glueomannan （KGM） and xanthan gum （XG） as the main materials, the biological degradable complex gel KGM/XG was synthesed, and the effects of mixed ratio of KGM and XG and reaction temperature on equilibrium swelling ratio and gel strength of the complex gel were studied. [ Result] The swelling ratio of the complex gel increased rapidly at the initial stage of swelling, and with the delay of swelling time, its swelling ratio increased slowly, and the swelling ratio reached the equilibrium finally. The equilibrium swelling ratio of the complex gel was increased gradually with the increase of the reaction temperature, but KGM content had little effect on it. The gel strength was increased with the increase of XG content and reaction temperature, when XG content was 70% and reaction temperature was 75 ℃, the gel strength was the biggest. [ Conclusion] The optimum synthesis temperature of complex gel preparation KGM/XG was 75 ℃, and the suitable content of XG was 70%.

关 键 词：魔芋葡甘聚糖 黄原胶 溶胀比 凝胶强度 

分 类 号：TB324[一般工业技术—材料科学与工程] TQ050.425[化学工程]