文章摘要
魔芋葡甘聚糖/卡拉胶/聚丙烯酰胺纳米纤维膜的结构与性能
Structure and Properties of Konjac Glucomannan/Carrageenan/Polyacrylamide Nanofiber Membrane
  
DOI:10.16865/j.cnki.1000-7555.2017.08.013
中文关键词: 魔芋葡甘聚糖  卡拉胶  聚丙烯酰胺  静电纺丝  纳米纤维膜
英文关键词: konjac glucanmannan  carrageenan  polyacrylamide  electrostatic spinning  nanofibers membrane
基金项目:国家自然科学基金资助项目(31471704,31279817)
作者单位
王 林,刘子奇,袁 毅,倪永升,龚静妮,吴佳煜,王维海,洪 馨,庞 杰 福建农林大学 食品科学学院,福建 福州 350002 
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中文摘要:
      采用静电纺丝技术制备魔芋葡甘聚糖/卡拉胶/聚丙烯酰胺纳米纤维膜。采用旋转流变仪、扫描电子显微镜、红外光谱分析和差示扫描量热计表征纳米纤维膜的表观形貌、特征官能团以及热稳定性和微观结构。结果表明,卡拉胶和聚丙烯酰胺的加入能明显影响复合溶胶的流变特性,分子之间存在明显的相互作用,纳米纤维膜表面逐渐光滑,纳米纤维的粗细趋于均匀且结点明显减少,其直径范围在80~120nm 之间,纳米纤维膜的热稳定性随卡拉胶和聚丙烯酰胺含量增加而增强。
英文摘要:
      Konjac glucomannan /carrageenan/ polyacrylamide nanofiber membranes were prepared through electrospinning. Surface morphology, characteristic functional groups, microstructure, thermal properties of the nanofiber membrane were investigated rotary rheometer, field emission scanning electron microscopy, Fourier transform infrared spectroscopy, differential scanning calorimeter. The results show that the addition of carrageenan and polyacrylamide can obviously affect the rheological properties. There is a clear interaction between the molecules. The surface roughness of nanofiber increases with the content of carrageenan and polyacrylamide increasing. The nanofiber thickness is getting more uniform and the nodes are significantly reduced. The average diameter is between 80 nm to 120 nm , The thermal stability of nanofibers increases with the content of carrageenan and polyacrylamide increasing.
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