| KGM/XG复合凝胶的制备及性能研究 |
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| 引用本文： | 陈立贵,蒋鹏. KGM/XG复合凝胶的制备及性能研究[J]. 安徽农业科学, 2009, 37(30): 14576-14577 |
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| 作者姓名： | 陈立贵 蒋鹏 |
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| 作者单位： | 陕西理工学院材料科学与工程学院,陕西,汉中,723003;陕西理工学院材料科学与工程学院,陕西,汉中,723003 |
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| 基金项目： | 陕西理工学院科研基金资助项目 |
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| 摘 要： | [目的]确定KGM／XG复合凝胶的最佳合成条件。[方法]以魔芋葡甘聚糖（KGM）和黄原胶（XG）为主要原料合成了生物可降解复合凝胶KGM／XG，探讨了KGM和XG的共混比例及反应温度对凝胶平衡溶胀比和凝胶强度的影响。[结果]KGM／XG复合凝胶的溶胀比在溶胀初期增加很快，随着溶胀时间的延长，溶胀比增加变慢，最后达到平衡；凝胶的平衡溶胀比随着反应温度的升高逐渐增加，而KGM含量对凝胶平衡溶胀比影响不大；凝胶强度随XG含量的增加和反应温度的升高逐渐增加，当XG含量为70％、反应温度为75℃时，凝胶强度最大。[结论]KGM／XG复合凝胶的最佳合成温度为75℃，XG的适宜含量为70％。
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| 关 键 词： | 魔芋葡甘聚糖 黄原胶 溶胀比 凝胶强度 |
Preparation of Complex Gel KGM/XG and Study on Its Performance |
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| CHEN Li-gui et al. Preparation of Complex Gel KGM/XG and Study on Its Performance[J]. Journal of Anhui Agricultural Sciences, 2009, 37(30): 14576-14577 |
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| Authors: | CHEN Li-gui et al |
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| Affiliation: | CHEN Li-gui et al (College of Materials Science , Engineering,Shaanxi University of Science , Technology,Hanzhong,Shaanxi 723003) |
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| Abstract: | [Objective] The aim was to determine the optimum synthesis condition for complex gel KGM/XG.[Method] With Konjac Glucomannan(KGM) and xanthan gum(XG) as the main materials,the biological degradable complex gel KGM/XG was synthesed,and the effects of mixed ratio of KGM and XG and reaction temperature on equilibrium swelling ratio and gel strength of the complex gel were studied.[Result] The swelling ratio of the complex gel increased rapidly at the initial stage of swelling,and with the delay of swelling tim... |
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| Keywords: | KGM XG Swelling ratio Gel strength |
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