魔芋葡甘聚糖复合凝胶的制备及其溶胀性能研究

Preparation and swelling behavior of konjac glucomannan composite gel

通过在水中复配魔芋葡甘聚糖(KGM)、黄原胶(XG)和β-环糊精(β-CD),制备了KGM/XG/β-CD复合水凝胶。探讨了β-CD含量对凝胶平衡溶胀度的影响,并探讨了介质pH和温度对凝胶溶胀度的影响。结果表明,当m(KGM):m(XG):m(β-CD)=1:1:1时,复合凝胶的平衡溶胀度最大;复合凝胶的溶胀度在溶胀初期增加很快,随着溶胀时间的延长,溶胀度增加变慢,约7 h内基本达到平衡;随着介质pH的增大或体系温度从25℃增加至37℃,KGM/XG/β-CD复合凝胶的溶胀度随之增大。

Composite gel based on konjac glucomannan （KGM）, xanthan gum （XG） and β- cyclodextrin （β- CD） was prepared via blending in water. Effects of content of β- CD, pH and temperature on equilibrium swelling degree of the composite gel were investigated. Results indicated that equilibrium swelling degree achieves maximum at m（KGM）： m（XG）： m（β- CD） = 1： 1： 1. The swelling degree of the composite gel increases rapidly at the initial stage of swelling, while with extending of swelling time, the increase of swelling degree becomes slower, and the swelling degree achieves equilibrium after 7 h. The swelling degree of the composite gel increases gradually with the increase of pH and the temperature from 25 ℃ to 37 ℃ respectively.