魔芋葡甘聚糖/普鲁兰多糖半互穿网络水凝胶弹性及其微观形貌研究  

Study on the Semi-Interpenetrating Polymer Network Hydrogel Springiness of Konjac Glucomannan and Pullulan

作　　者：寇丹丹[1] 兰润[1] 叶伟建[1] 薛丽华[1] 魏雪琴[1] 庞杰[1] 

机构地区：[1]福建农林大学食品科学学院,福州350002

出　　处：《西南大学学报（自然科学版）》2014年第4期205-212,共8页Journal of Southwest University(Natural Science Edition)

基　　金：教育部高等学校博士学科点专项科研基金联合资助(20113515110010);科技部专项研究经费(2012GA7200022);福建省自然科学基金(2011J0101);福建省高校产学研重大专项(2013N5003)

摘　　要：制备了魔芋葡甘聚糖/普鲁兰多糖半互穿网络水凝胶,并以KGM浓度、PULL浓度、Na2CO3浓度为因素,以弹性为响应值进行响应面优化设计.结果表明:模型具有较高的拟合度和可信度;KGM,PULL,Na2CO3三者浓度均是凝胶弹性的显著影响因子,其浓度分别为1.522%,3.213%,0.913%时,模型预测弹性达到最大值0.717,经过验证,误差在1%以内.另外,通过对不同PULL添加量的半互穿网络水凝胶进行结构表征,探究PULL浓度对其微观形貌的影响,以期获得添加PULL对凝胶弹性影响的合理解释.This study prepared a semi-interpenetrating polymer network hydrogel（semi-IPN hydrogel）of konjac glucomannan（KGM）and pullulan（PULL）,and designed response surface methodology（RSM） optimization with of KGM,PULL and Na2CO3concentrations as factors and hydrogel springiness as the response value.The results showed that the concentrations of KGM,PULL and Na2CO3significantly influenced the hydrogel springiness,and the predicted springiness reached its maximum（0.717）when their concentrations were 1.522%,3.213%and 0.913%,respectively,which was verified with the result that error was within 1%.In addition,field emission scanning electron microscopy was employed to characterize the microstructure of the semi-IPN hydrogel with PULL supplement at different concentrations to investigate the effect of the concentration of PULL on its morphology so as to understand the mechanism for the impact of PULL addition on hydrogel springiness.

关 键 词：魔芋葡甘聚糖 普鲁兰多糖 半互穿网络水凝胶 弹性 响应面 

分 类 号：TS201.2[轻工技术与工程—食品科学]