阳离子瓜尔胶与黄原胶的凝胶化性能研究  

Study on the Gelation of Cationic Guar Gum and Xanthan Gum

作　　者：何东保[1] 黎丽华[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）》2003年第2期197-200,共4页Journal of Wuhan University:Natural Science Edition

基　　金：国家自然科学基金资助项目 ( 2 95 74173)

摘　　要：阳离子瓜尔胶 3 氯 2 羟丙基三甲基氯化铵与黄原胶共混产生协同效应 ,生成凝胶 .研究了共混比例r =m(CG 40 )∶m(黄原胶 ) ,共混温度 ,体系盐离子浓度 ,恒温时间及 pH值对凝胶化的影响 .结果表明 ,当多糖总浓度为 4% ,共混比例为 2 0∶80 ,共混温度为 60℃ ,盐离子浓度为 1.0mol·L-1,恒温时间为 3 0min时 ,可达最大凝胶强度值 ;最适 pH值为 7.0 .There are synergistic interactions between the ammonium hydroxy-propyl-trimethyl chloride of the polysaccharide guar gum and xanthan gum which makes them form gels. The effects of the quantitative ratio of them, mixed temperature,incubation time,balk salt ion concentration and pH value on gelation have been studied.It has been observed that there was a gel strength maximum when the quantitative ratio was 20∶80,the mixed temperature was 60℃, the incubation time was 30 min, the salt ion concentration was 1.0 mol·L -1; and the optimal pH value was 7.0. Interation between molecules of these two polysaccharides was investigated by FTIR spectrometry.

关 键 词：阳离子瓜尔胶 黄原胶 共混凝胶化 协同效应 共混比例 共混温度 恒温时间 凝胶强度 

分 类 号：O648.17[理学—物理化学]