结冷胶与黄原胶复配体系流变与凝胶特性

Rheological and gel properties of gellan-xanthan mixtures

对质量分数1%的不同比例的结冷胶和黄原胶复配体系的流变和凝胶特性进行了研究,初步探讨了其相互作用机理。结果表明:随着黄原胶比例的提高,复配体系的粘弹性增加,储能模量G'和损耗模量G″增加。黄原胶的添加还提高了复配体系的凝胶弹性、内聚性和持水力。初步判断在复配体系中,2种聚合物相互混合,形成单独的凝胶彼此渗透,形成了一个互相结合的网络结构。

The rheologieal and gel properties of different combination of gellan and xanthan gum mixture were studied, and the interaction mechanism was discussed. The results shown that the viscoelasticity, the storage modulus G＇ and loss modulus of G＂ increased with the increasing of the proportion of xanthan gum. Adding xanthan gum can improve gel elasticity, cohessiveness and water holding capacity. These results shown that the two polymers mixture may form two separate gels and penetrating through one another at the same time to form a new network structure.