酯化度对海藻酸丙二醇酯溶液流变特性的影响研究

Effects of Degree of Esterification on the Rheological Properties of Aqueous PGA Solutions

本文采用AR-G2流变仪,通过稳态流动、应变扫描、频率扫描、动态粘弹性温度扫描及动态粘度温度扫描等实验详细研究了不同酯化度对海藻酸丙二醇酯溶液流变特性的影响。实验结果表明:酯化度的增加使海藻酸丙二醇酯溶液粘度增加,并使剪切稀化程度加大,同时,使粘弹性与复合粘度增加,而损耗正切和线性粘弹区域降低。另外,酯化度影响海藻酸丙二醇酯溶液的粘度及粘弹性的温度效应。

The aim of the paper is to study the infl uence of the degree of esterification on the rheological properties of propylene glycol alginate solution. This was carried out by the experiments concerning steady flow sweep,strain sweep,frequency sweep,dynamic visco-elasticity temperature sweep and dynamic viscosity temperature sweep in a detailed way with AR-G2 rheometer. The experimental results showed that the viscosity and the shearing thinning degree of the propylene glycol alginate solution increased with the degree of esterification,at the same time,the visco-elasticity and complex viscosity increased while the loss tangent and the linear viscoelastic region decreased. In addition,the degree of esterification affected the temperature effects of viscosity and visco-elasticity of propylene glycol alginate solution.