| 许加超,卢伟丽,高昕,付晓婷,薛长湖.氯化钙体系制备的褐藻酸钙凝胶特性的研究.渔业科学进展,2010,31(1):100-103 |
| 氯化钙体系制备的褐藻酸钙凝胶特性的研究 |
| Study on the properties of alginate gel made by using of calcium chloride |
| 投稿时间：2009-04-08 修订日期：2009-05-16 |
| DOI： |
| 中文关键词: M/G 褐藻酸钠凝胶 氯化钙 |
| 英文关键词: M/G Alginate gel CaCl2 |
| 基金项目:山东省科技攻关项目（2007GG10005008158）资助 |
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| 中文摘要: |
| 采用氯化钙体系制作的褐藻酸钠凝胶,其性能受氯化钙浓度、温度及褐藻酸钠的甘露糖醛酸（M）及古罗糖醛酸（G）的比值（即M/G）影响较大。当氯化钙溶液的温度为50℃、浓度为20％时，凝胶的性能最佳；高G的褐藻酸钙凝胶的拉伸强度优于高M的，但是吸水性能却不如高M的褐藻酸钙凝胶。通过红外光谱分析褐藻酸钠成凝胶前后结构变化，主要是-OH峰位置向高波数方向偏移以及C-H伸缩振动变弱，这是褐藻酸钠与Ca2+之间发生交链的结果。 |
| 英文摘要: |
| The properties of alginate gel made by using of CaCl2 was studied in this paper. The characteristics of the gel depended on the concentration of CaCl2, temperature and M/G of the alginate. The optimal gelation property was obtained in CaCl2 solution with concentration of 2.0% and at temperature of 50℃. The gel strength of the alginate gel with higher G concentration was better, while the water holding capacity was better with higher M concentration. The change of the gel structure before and after gelation was determined by IR. The results indicated that the OH peak shifted to higher range and the C-H stretching vibration became weaker, which may result from the cross-linking of alginate with calcium. |
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