低温胶凝琼脂糖衍生物的合成及其性质研究

Syntheses and Properties of Agarose Derivatives with Lower Gelling Temperature

通过缩水甘油醚的改性,合成了一系列具有不同侧链性质和取代度的低温胶凝琼脂糖衍生物。研究了支链性质和取代度对胶凝温度、凝胶融化温度、最低胶凝浓度的影响。对琼脂糖衍生物的凝胶强度,凝胶透明性及凝胶的亚显微结构与取代度的关系也进行了讨论。实验结果表明,胶凝温度随取代度增大呈线性下降,侧链的亲疏水性质对衍生物的性质具有不同的作用效果,从化学结构角度支持了Rees等有关琼脂糖胶凝机制的双螺旋理论。

Agarose derivatives with different gelling temperature and other physico-chemical properties were synthesized by modification of agarose with glycidyl ethers. The relationships of their gelling ability, gel strength and gelling temperature between degree of substitute were discussed. The microstructure of gels were observed by transmission electron microscopy(TEM).The gelling temperature was related linearly to △DS. TEM experiment revealed the changes of gel structure associated with △DS. The decrease of gel strength can be attributed to the change of gel morphology. In addition, the results suggested that the branching chains with strong hydrophilic group possessing coperative effect in the gelling process.