| 海藻酸钠热稳定性能的研究 |
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| 引用本文： | 李博,窦明,杨红霞.海藻酸钠热稳定性能的研究[J].安徽农业科学,2009,37(35):17348-17349. |
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| 作者姓名： | 李博 窦明 杨红霞 |
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| 作者单位： | 鹤壁职业技术学院,河南鹤壁,458030;鹤壁职业技术学院,河南鹤壁,458030;鹤壁职业技术学院,河南鹤壁,458030 |
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| 摘 要： | 利用DSC和Brabender糊化仪，结合红外图谱对海藻酸钠的热分解过程进行分析，比较了交联海藻酸纳和原料海藻酸钠在加热和冷却时的各种热力学性质的差别以及温度变化对交联海藻酸钠（或海藻酸钠）糊粘度的影响。研究表明，海藻酸钠的降解分为3个阶段；随交联剂加入量的增加，所得交联产物的凝胶性减弱，不易于老化。
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| 关 键 词： | 海藻酸钠 粘度 热降解 交联剂 |
Study on Heat Stabilization of Sodium Alginate |
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| LI Bo et al.Study on Heat Stabilization of Sodium Alginate[J].Journal of Anhui Agricultural Sciences,2009,37(35):17348-17349. |
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| Authors: | LI Bo |
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| Institution: | LI Bo et al (Hebi College of Vocation , Technology,Hebi,Henan 458030) |
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| Abstract: | By using DSC and Brabender pasting apparatus,combining with infrared spectroscopy,the thermal degradation course of sodium alginate was analyzed.And the influences of characteristics of cross-linked sodium alginate and material sodium alginate on the viscosity of cross-linked sodium alginate were compared.The results showed that the thermal degradation course of sodium alginate was divided into three steps.With the increasing amount of cross-linked agent,gelation property of the product was reduced,which wa... |
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| Keywords: | Sodium alginate Viscosity Thermal degradation Cross-linked agent |
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