琼脂糖和卡拉胶在凝胶中的相互作用

Interactions Between Agaroses and Carrageenans in Aqueous Solution

摘要: 研究了琼脂糖(Agarose)和卡拉胶(Carrageenan)共混物在水溶液中的相互作用力。通过测定不同组成的共混凝胶的力学性质,结果显示琼脂糖和卡拉胶之间的相互作用很小,仅存在相互之间的空间效应。但在大形变时,凝胶的性质类似理想溶液。纯凝胶的弹性模量(E)和浓度(C)的关系可以用E=kC~n表示,其中k值的大小意味着网络交联的强度,n与分子量有很大的关系。

Abstract: The polyblends of agarose and carrageenan were prepared with different compositions. The title contents were investigated by measuring the mechanical properties. The results show that the interactions between agarose and carrageenan in aqueous solution are very weak, which is caused by the steric effect of the chains, but in large deformation the properties of gel blends are similar to ideal solution. In addition, two parameters in the equation of modulus and concentration of pure gel were discussed.