Welcome to Chemistry and Industry of Forest Products,

›› 2002, Vol. 22 ›› Issue (2): 70-74.

• 研究报告 • Previous Articles     Next Articles

STUDY ON GELATION PROPERTIES OF MIXED GEL OF CHITOSAN AND CARBOXYL METHYL KONJAC GLUCOMANNAN GUM

HE Dong-bao, SHI Xiao-ming, SHI Yi, ZHAN Dong-feng   

  1. College of Resource and Environmental Science, Wuhan University, Wuhan 430072, China
  • Received:2001-09-15 Revised:1900-01-01 Online:2002-06-30 Published:2002-06-30

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: