期刊
CARBOHYDRATE POLYMERS
卷 73, 期 3, 页码 498-505出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.carbpol.2007.12.013
关键词
konjac glucomannan; organic borate; gelation; rheological properties
A series of thermoreversible konjac glucomannan gels crosslinked by organic borate were prepared. The gel network was formed through the crosslinking reaction between borate ions dissociated from organic borate and the cis-diol hydroxyl groups oil the mannose units of polysaccharide chains. The rheological properties of the complex gels were studied by dynamic viscoelastic measurement. The gelation kinetics of the gels were studied and the critical gelation points of the gets were exactly determined by the Wiliter-Chambon criterion. The effects of temperature and composite ratio oil the shear storage modulus (G'), the loss modulus (G ''), and the sol-gel transition points were investigated. The critical gel-sol temperatures of the complex gels were successfully elucidated by Winter-Chambon criterion. The effect of crosslinking density on the critical gelation temperature and the elasticity of the gels were discussed. (C) 2007 Elsevier Ltd, All rights reserved.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据