›› 2002, Vol. 22 ›› Issue (2): 70-74.
• 研究报告 • Previous Articles Next Articles
HE Dong-bao, SHI Xiao-ming, SHI Yi, ZHAN Dong-feng
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Abstract: Mixed gels of chitosan and carboxyl methyl konjac glucomannan gum were prepared by varying the ratio of constituents.Mixed gel at 4% of total polysaccharide concentration showed a synergistic maximum when the ratio of carboxyl methyl konjac glucomannan gum to chitosan was 20/80.Effects of preparation temperature(Tp),incubation time,salt ion concentration,Mη and DD of chitosan on gelation have been studied.It has been observed that there was a gel strength maximum when incubation time was 30 min,salt ionic concentration was 1.6 mol·L-1.Mη and DD of chitosan was 8.0×105 and 85%,respectively.Mechanism of gelation was investigated by FT-IR spectrometry.
Key words: chitosan, carboxyl methyl konjac glucomannan, gelation
CLC Number:
O621
HE Dong-bao;SHI Xiao-ming;SHI Yi;ZHAN Dong-feng. STUDY ON GELATION PROPERTIES OF MIXED GEL OF CHITOSAN AND CARBOXYL METHYL KONJAC GLUCOMANNAN GUM[J]. , 2002, 22(2): 70-74.
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http://www.cifp.ac.cn/EN/Y2002/V22/I2/70