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前言我们曾研究了琼枝多糖的组成、结构以及溶液在不同温度下的流变性质本文就碱金属离子对琼枝多糖溶液粘度、胶凝温度及凝胶结构的影响进行研究。卡拉胶(Carrageenan)水溶液的性质和凝胶形成机理及结构的研究已有一些报导,包括了碱金属离子对卡拉胶溶液性质的影响及钾离子对K-卡拉胶的“凝集”作用。从这些报导中可以肯定,碱金属离子对卡拉胶溶液的性质及凝胶的形成有十分明
Preface We have studied the composition, structure and the rheological properties of the solution at different temperatures. The effects of alkali metal ions on the viscosity, gelation temperature and gel structure of the polysaccharide solution were studied. Carrageenan aqueous solution properties and gel formation mechanism and structure of the report have been reported, including the alkali metal ions on the properties of carrageenan solution and potassium ions on the K-carrageenan “agglutination” effect. It is clear from these reports that the nature of the carrageenan solution and the formation of the gel are quite pronounced with alkali metal ions