摘要
以明胶与卡拉胶为模式体系,研究其共凝胶体的力学特性,从而探讨其交互作用的机理。通过动态粘弹性的研究表明,所有配比凝胶体贮能模量G′都大于耗能模量G″,说明共凝胶体的弹性性质高于粘性,而且随振荡频率的增加,G′和G″的值都在增加。卡拉胶浓度达到1%时,其G′都远远大于其它配比的,说明在此配比下,明胶与卡拉胶一起形成了较强的凝胶网络,凝胶体的弹性性质增加。单纯明胶其熔点在32.5℃,而添加0.5%卡拉胶后,其熔点增加至35℃,当添加1.0%后,其熔点已增加至40℃。明胶与卡拉胶形成的共凝胶体的粘弹特性随2种大分子的配比及盐浓度的不同而不同。
The viscosity and elasticity of module system of gelatin and carrageenan was studied. The result showed that G′ was higher than G″. It means that elasticity was higher than viscosity. When carrageenan concentration reached 1%, G′was higher than other concentration. It showed that gel network was strong. The melting point increased from 32. 5 ℃ to final 40 ℃ with the addition of carrageenan concentration increase. Viscoelasticity of co-gel varied from ratio of two macromolecular and salt concentration.
出处
《华中农业大学学报》
CAS
CSCD
北大核心
2008年第3期450-452,共3页
Journal of Huazhong Agricultural University
基金
国家星火计划项目(2006EA780069)资助
关键词
明胶
卡拉胶
共凝胶体
粘弹特性
gelatin
carrageenan
co-gel
viscosity and elasticity
