壳聚糖/黄原胶凝胶化性能的研究

Study on Gelation of Chitosan and Xanthan Gum

壳聚糖 -黄原胶通过改变质量分数 (r)制备了混合凝胶 .当多糖总浓度为 4%,盐离子浓度为 1mol·L- 1 ,壳聚糖质量分数为 0 .7,在 80℃共混并恒温 30 min,可达凝胶强度 (G)的最大值 ;研究了制备温度 (TP)、恒温时间 (t)、体系中盐离子浓度及壳聚糖分子量 (Mv)与脱乙酰度 (DD)对凝胶化的影响 .同时从其 FTIR谱图上分析了这两种多糖凝胶化的作用机理 .

Mixed gels of chitosan and xanthan gum were prepared by varying the molar fraction of constituents. Mixed gel at 4% of total polysaccharide concentration showed a synergistic maximum when the molar fraction of chitosan was 0.7. The effects of the preparation temperature (T P), incubation time, balk salt ion concentration, M v and DD of chitosan on gelation have been studied. It has been observed that, there was a gel strength maximum when incubation time was 30 min, salt ionic concentration was 1 mol·L -1 . M v and DD of chitosan was 8.0×10 5 and 85% respectively. The melting temperature of the gels (T g) increased with increasing the salt concentration. Interaction between molecules of two polysaccharides was investigated by FTIR spectrometry.