CIESC Journal

• 材料科学与技术 • 上一篇    下一篇

不同分子量魔芋葡甘露低聚糖的流变特性

姚 雪,罗学刚,韩本超,贺 攀   

  1. 西南科技大学生物质材料教育部工程研究中心,四川 绵阳 621010
  • 出版日期:2011-11-05 发布日期:2011-11-21

Rheological properties of konjac oligo-glucomannan with various molecular weights

YAO Xue,LUO Xuegang,HAN Benchao,HE Pan   

  1. Engineering Research Center of Biomass Materials,Ministry of Education,Southwest University of Science and Technology,Mianyang 621010,Sichuan,China
  • Online:2011-11-05 Published:2011-11-21

摘要:

探讨了碱存在下不同分子量魔芋葡甘露低聚糖(KOGM)的流变特性。采用高级旋转流变仪和凝胶渗透色谱-静态光散射联用仪(SEC-MALS)测定魔芋葡甘露低聚糖的分子量、相关分子参数和流变性质。SEC-MALS分析结果表明,随KOGM分子量的下降,均方根旋转半径迅速减小,相对刚性参数β0.38增加到0.80,即分子链由半柔顺性链向短小的刚性链转变。流变分析结果表明,所形成凝胶的储能模量G'和耗能模量G''均随着KOGM相对分子量、KOGM浓度和碱浓度的增加而增加,损耗因子tand 则相应减少,即形成凝胶的弹性和稳定性增加。

Abstract:

Rheological property of konjac oligo-glucomannanKOGMwith various molecular weights in the presence of alkalisodium carbonatewas studied by dynamic viscoelastic measurements. Molecular weight and other molecular parameters of KOGM were determined by SEC-MALS. The results show that radius of gyrationRgdecreases and the relative stiffness parameterβincreases from 0.38 to 0.80 with the decrease of molecular weightMw),which means KOGM chains become short and stiff. The storage shear modulus G' and the loss shear modulus G'' increase and loss factor tand decrease with the increasing of KOGM MwKOGM concentration and alkali concentrationwhich indicates that the gels get more elastic and stable.