The synergistic interaction between the cationic guar gum (the ammonium hydroxy-propyl-trimethyl chloride of guar gum) and sodium alginate has been studied. The effects of the mass ratio of them, mixed temperature, ba...The synergistic interaction between the cationic guar gum (the ammonium hydroxy-propyl-trimethyl chloride of guar gum) and sodium alginate has been studied. The effects of the mass ratio of them, mixed temperature, balk salt ion concentration, incubation time and pH value on gelation were investigated. It has been observed that there was a gel strength maximum when the mass ratio was 0.6, the mixed temperature was 70°C, the balk salt ion concentration was 1.0 mol·L?1, the incubation time was 30 min and the pH value was 8. Interaction between molecules of these two polysaccharides was investigated by FT-IR spectrometry. Key words cationic guar gum - sodium alginate - gelation - synergism CLC number O 629.12 Foundation item: Supported by the National Natural Science Foundation of China(29574173)Biography: He Dong-bao (1945-), male, Associate professor, research direction: modifying and gelating of natural polysaccharides.展开更多
文摘The synergistic interaction between the cationic guar gum (the ammonium hydroxy-propyl-trimethyl chloride of guar gum) and sodium alginate has been studied. The effects of the mass ratio of them, mixed temperature, balk salt ion concentration, incubation time and pH value on gelation were investigated. It has been observed that there was a gel strength maximum when the mass ratio was 0.6, the mixed temperature was 70°C, the balk salt ion concentration was 1.0 mol·L?1, the incubation time was 30 min and the pH value was 8. Interaction between molecules of these two polysaccharides was investigated by FT-IR spectrometry. Key words cationic guar gum - sodium alginate - gelation - synergism CLC number O 629.12 Foundation item: Supported by the National Natural Science Foundation of China(29574173)Biography: He Dong-bao (1945-), male, Associate professor, research direction: modifying and gelating of natural polysaccharides.
