交联威兰胶的制备及性能研究

Preparation of crosslinked welan gum and its properties

以环氧氯丙烷(EPC)为交联剂,对威兰胶进行交联改性。通过单因素试验制备交联威兰胶的最佳条件为:EPC添加量12μL/g、反应pH值8.0、反应温度40℃、反应时间4h。研究表明,在pH为2~12条件下威兰胶和交联威兰胶都有很好的耐酸碱性,但交联威兰胶相较于威兰胶有更好的黏弹性、耐盐性,对威兰胶和交联威兰胶进行高温处理发现交联提高了威兰胶的耐温性。通过扫描电镜观察发现交联加强了威兰胶溶液的网络状结构。这些性质的提升有利于推动交联威兰胶在食品工业及其他领域的应用。

The cross-link modification of welan gum was studied by single factor experiment with epoxychloropropane（EPC）as crosslinking agent.The best conditions for the preparation of cross-linked welan gum were EPC added amount was 12μL/g,the reaction at the solution of pH 8,at 40 ℃ for 4 hours.The results showed that welan gum and crosslinked welan gum both had good acid and alkali resistance,but crosslinked welan gum had better viscoelasticity,salt tolerance than welan gum.After high temperature treatment,crosslinked welan gum got better temperature resistance.Then scanning electron microscopy proved that the cross-linking strengthened the network structure of welan gum solution.These were conducive to the development of welan gum in the field of food industry and other fields.