海藻酸-羧甲基葡甘聚糖共混膜的结构与性能研究

Study on Structure and Properties of Sodium Alginate-carboxylmethyl Konjac Glucomannan Blend Films

对魔芋葡甘聚糖进行羧甲基化改性,制得醚化度为0.54的羧甲基葡甘聚糖。再利用溶液共混法制备海藻酸钠-羧甲基葡甘聚糖共混膜,通过红外光谱、X-射线衍射、原子吸收光谱和扫描电镜对共混膜的结构进行了表征;并测定了不同配比共混膜的拉伸强度、断裂伸长率,吸水率和水蒸汽透过率,同时考察了NaCl浓度对共混膜吸水率的影响。结果表明:共混膜中海藻酸和羧甲基葡甘聚糖间具有较强的相互作用,良好的相容性。共混膜具有良好的力学性能,在生物材料领域有潜在利用价值。

According to the molecular structural characteristics of konjac glucomannan （KGM）, the improved preparation method for carboxy methylation of KGM was proposed, and the substitution of the carboxymethyl knojac glucomannan was 0.54. The blend films was successfully prepared by coagulating a mixture of sodium alginate and carbdxylmethyl konjac glucomannan in aqueous solution with 5% CaCl2, and then by treating with 1% HCl aqueous solution. The films were characterized by FT IR, X-ray diffraction, atomic absorption spectrometry and SEM, respectively. The effects of the weight ratio of the two polymers on tensile strength, elongation at break, water permeability and water absorption of the blend films were measured. Meanwhile, the effect of NaCl concentration on water absorption of the blend film was also studied. The results showed that there were strong interactions and good compatibility between sodium alginate and carboxylmethyl konjac glu.commnnan in the blend films. The blend films possessed good mechanical property. Therefore, they can be applied as a new type of biomaterial.