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《Polymeric Materials Science & Cngineering》 2001-02
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HE Dong bao, PENG Xue dong, ZHAN Dong feng (College of Chemistry and Environment Science, Wuhan University, Wuhan 430072, China)  
The amophophalloglueomannan(Amo) is not gelation polysaccharide. It can get gelation when carrageenan and Amo are mixed. This is the interaction result of polysaccharide′s molecules. There is a synergistic interaction maximum while the mixed ratio of carrageenan and Amo is 60/40, the total polysaccharide concentration is 1% . The gelation effect of the preparation temperature( T p) and balk salt ionic concentration have been studied. It has been observed that, there is a jelly glue strength maximum when T p is 100 ℃ and salt ionic concentration is 0.2 mol/L. The melting temperature ( T m) of the gels and the viscosity of melting gels were increased while put the salt in the mixed balk. Interactions between molecules and molecules of two polysaccharides were investigated by FT IR sectro metry.
【Fund】: 国家自然科学基金资助课题!(2 15 74173)
【CateGory Index】: O629.12
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