魔芋葡甘聚糖(Amo)为非凝胶多糖,但它与卡 拉胶进行共混可以得到凝胶,这是多糖分子间相互作用的结果。当多糖浓度为1%,卡拉胶与Am o的共混比例为60／40时可得到协同相互作用的最大值;同时也讨论了制备温度(Tp)和 体系盐(KCl)离子浓度对凝胶化的影响,并且观察到当制备温度为100 ℃,体系盐离子浓度为 0.2 mol／L时,可得到凝胶强度的最大值。从FT-IR谱图上分析了两种多糖分子间相互作用的机理。
The amophophalloglueomannan(Amo) is not ge lation polysaccharide. It can get gelation when carrageenan and Amo are mixed. This is the interaction result of polysaccharide′s molecules. There is a synergi stic interaction maximum while the mixed ratio of carrageenan and Amo is 60／40, the total polysaccharide concentration is 1%. The gelation effect of the pr eparation temperature(Tp) and balk salt ionic concentration have been stu died. It has been observed that, there is a jelly-glue strength maximum when Tp is 100 ℃ and salt ionic concentration is 0.2 mol／L. The melting tem perature (Tm) of the gels and the viscosity of melting gels were increased while put the salt in the mixed balk. Interactions between molecules and molecu les of two polysaccharides were investigated by FT-IR sectro-metry.
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