卡拉胶与魔芋葡甘聚糖协同相互作用及其凝胶化的研究  

STUDY ON SYNERGISTIC INTERACTION AND GELATION OF CARRAGEENAN AND AMOPHOPHALLOGLUEOMANNAN

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：《高分子材料科学与工程》2001年第2期28-30,38,共4页Polymer Materials Science & Engineering

基　　金：国家自然科学基金资助课题!(2 15 74173)

摘　　要：魔芋葡甘聚糖 ( Amo)为非凝胶多糖 ,但它与卡拉胶进行共混可以得到凝胶 ,这是多糖分子间相互作用的结果。当多糖浓度为 1% ,卡拉胶与 Amo的共混比例为 60 /40时可得到协同相互作用的最大值 ;同时也讨论了制备温度 ( Tp)和体系盐 ( KCl)离子浓度对凝胶化的影响 ,并且观察到当制备温度为 10 0℃ ,体系盐离子浓度为 0 .2 mol/L时 ,可得到凝胶强度的最大值。从 FT-The amophophalloglueomannan(Amo) is not gelation polysaccharide. It can get gelation when carrageenan and Amo are mixed. This is the interaction result of polysaccharide′s molecules. There is a synergistic interaction maximum while the mixed ratio of carrageenan and Amo is 60/40, the total polysaccharide concentration is 1% . The gelation effect of the preparation temperature( T p) and balk salt ionic concentration have been studied. It has been observed that, there is a jelly glue strength maximum when T p is 100 ℃ and salt ionic concentration is 0.2 mol/L. The melting temperature ( T m) of the gels and the viscosity of melting gels were increased while put the salt in the mixed balk. Interactions between molecules and molecules of two polysaccharides were investigated by FT IR sectro metry.

关 键 词：卡接胶 魔芋葡甘聚糖 相互作用 凝胶化 

分 类 号：O629.12[理学—有机化学] O648.17[理学—化学]