反应条件对O-羧甲基壳聚糖/海藻酸钠复合物流变学特性的影响  

Effect of reaction conditions on the rheological properties of O-carboxymethyl chitosan/sodium alginate complexes

作　　者：杨剑[1] 程玲云[2] 黄国清[2] 肖军霞[2] 

机构地区：[1]深圳职业技术学院应用化学与生物技术学院,深圳518055 [2]青岛农业大学食品科学与工程学院,青岛266109

出　　处：《食品科技》2015年第10期216-220,共5页Food Science and Technology

基　　金：深圳市科技研发资金基础研究计划项目(JC201105201225A);国家自然科学基金项目(31101391)

摘　　要：就反应温度、配比和离子强度对O-羧甲基壳聚糖/海藻酸钠聚电解质复合物的流变学特性进行了研究。结果表明,在选择的参数范围内,所得复合物均为典型的假塑性流体,具有良好的触变性;上述参数对复合物的储能模量(G′)和损失模量(G′′)有重要影响,在一定范围内,复合物的弹性特征非常明显,但是在一定范围内复合物的黏性特征会逐渐增强。这表明,可以通过控制反应条件来获得具有预期流变学性质的O-羧甲基壳聚糖/海藻酸钠复合物。The effects of reaction temperature, mixing ratio, and ionic strength on the rheological properties of the O-carboxymethyl chitosan/sodium alginate complexes were investigated. It was found that all the complexes prepared with the parameters in the selected ranges were typical pseudoplastic fluids and possessed good thixotropy. The three parameters markedly affected the storage modulus （G＇） and loss modulus （G＇） values of the resultant complexes. In certain ranges, the complexes exhibited mainly the elastic property. While in other ranges, the viscous property increased obviously. It was concluded that the O-carboxymethyl chitosan/sodium alginate complexes can be prepared by controlling the reaction conditions.

关 键 词：O-羧甲基壳聚糖 海藻酸钠 聚电解质复合物 流变学性质 

分 类 号：TS201.7[轻工技术与工程—食品科学]