壳聚糖-海藻酸钠协同相互作用及其凝胶化的研究  

Study on Synergistic Interaction and Gelation of Chitoan and Sodium Alginate

作　　者：何东保[1] 石 毅[1] 梁红波[1] 詹东风[1] 

机构地区：[1]武汉大学资源与环境科学学院,湖北武汉430072

出　　处：《武汉大学学报（理学版）》2002年第2期193-196,共4页Journal of Wuhan University:Natural Science Edition

基　　金：国家自然科学基金资助项目(29574173)

摘　　要：研究了壳聚糖与海藻酸钠在总浓度为 4％、壳聚糖质量分数（r）为 0.8,温度为80℃、盐离子浓度为1.2mol·L-1时,它们之间的协同相互作用可达到最大值,同时探讨了制备温度（Tp）、盐离子浓度、恒温时间（t）、壳聚糖的分子量（Mv）和脱乙酰度（DD）对凝胶化的影响.结果表明,多糖之间的协同相互作用大小主要与壳聚糖质量分数、温度及盐离子浓度等有关,并根据红外光谱分析了两种多糖分子之间的相互作用机理.Mixed gels of chitosan and alginate were prepared by varying the molar fraction of constituents. Mixed gel at 4% of total polysaccharide concentration showed a synergistic maximum when the molar fraction of chitosan was 0. 8. The effects of the preparation temperature (Tp) , incubation time, balk salt i-onic concentration, Mv and DD of chitosan on gelation have been studied. It has been observed that, there was a gel strength maximum when incubation time was 30min, salt ionic concentration was 1. 4 mol · L-1 , Mv and DD of chitosan was 8. 0×105 and 85% respectively. The melting temperature of the gels(Tg) increased with increasing the salt concentration. Interaction between molecules of two polysaccharides was investigated by FTIR spectrometry.

关 键 词：协同相互作用 壳聚糖 海藻酸钠 凝胶化 天然多糖 作用机理 质量分数 湿度 盐离子浓度 

分 类 号：O636.1[理学—高分子化学]