阿魏酸交联处理对明胶性质的影响

doi:10.11901/1005.3093.2015.072

材料研究学报

2015, Vol. 29

Issue (9): 701-706 DOI: 10.11901/1005.3093.2015.072

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阿魏酸交联处理对明胶性质的影响

井乐刚¹(

),赵新淮²

1. 哈尔滨师范大学生命科学与技术学院哈尔滨 150025
2. 东北农业大学乳品科学教育部重点实验室哈尔滨 150030

Effects of Cross-linking Treatment of Ferulic Acid on Properties of Gelatin

Legang JING^1,^**(

),Xinhuai ZHAO²

1. College of Life Science and Technology, Harbin Normal University, Harbin 150025, China
2. Key Lab of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, China

引用本文:

井乐刚,赵新淮. 阿魏酸交联处理对明胶性质的影响[J]. 材料研究学报, 2015, 29(9): 701-706.
Legang JING, Xinhuai ZHAO. Effects of Cross-linking Treatment of Ferulic Acid on Properties of Gelatin[J]. Chinese Journal of Materials Research, 2015, 29(9): 701-706.

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摘要:

采用恒重法测定了交联明胶在25℃的水吸附等温曲线, 分别用质构仪和乌氏黏度计测定了不同浓度阿魏酸交联明胶溶液的凝胶强度和黏度, 评价了阿魏酸交联处理对明胶的水吸附性、胶凝性和黏性的影响。结果表明: 在水分活度相同的条件下交联明胶的平衡含水量在水分活度较低时略低于明胶, 而在水分活度较高时则略高于明胶; 可以用GAB模型很好地拟合水吸附等温数据; 交联明胶溶液形成凝胶的临界质量浓度为0.7% g/mL, 与明胶接近; 在临界浓度以上交联明胶的凝胶强度随着溶液浓度的增加而提高, 但是明显地比相同浓度下明胶的强度低; 交联明胶的特性黏数(354.38 mL/g)比明胶的(85.80 mL/g)高。

关键词 ：有机高分子材料, 交联明胶, 阿魏酸, 水吸附等温曲线, 凝胶强度, 黏度

Abstract：

Cross-linked gelatin has been prepared using ferulic acid as cross-linking agent in a previous article. The moisture sorption isotherm of the cross-linked gelatin was determined gravimetrically at 25℃. The gel strength and the viscosity of solutions with different concentrations of cross-linked gelatin were determined by texture analyzer and Ubbelohde viscosimeter, respectively. The results show that for the salt saturated solutions with the same water activity, the equilibrium moisture content of the cross-linked gelatin is slightly lower than that of the non cross-linked gelatin in the solutions with low water activity, but the former is slightly higher than the latter when the water activity is high. The moisture sorption isotherm data were mathematically fitted to the GAB model. The critical concentration of the cross-linked gelatin solution to form gel is 0.7% g/mL, which was similar to that of the non cross-linked gelatin solution. Above the critical concentration, the gel strength of the cross-linked gelatin increases with the increase of its concentration, but it is obviously lower than that of the non cross-linked gelatin for the same concentration. The intrinsic viscosity of the cross-linked gelatin is 354.38 mL/g, but that of the non cross-linked gelatin is 85.80 mL/g.

Key words： organic polymer materials cross-linked gelatin ferulic acid moisture sorption isotherm gel strength viscosity

收稿日期: 2015-02-04

基金资助:* 黑龙江省自然科学基金项目C201236、黑龙江省教育厅科学技术研究项目12531177和哈尔滨师范大学科技发展预研项目11XYS-02资助项目。

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表1 饱和盐溶液的水分活度

图1 明胶、阿魏酸和交联明胶的紫外吸收光谱

图2 交联明胶和明胶的红外光谱图

图3 用GAB方程拟合的明胶与交联明胶25℃时的水吸附等温曲线

表2 明胶与交联明胶水吸附GAB方程回归分析结果

图4 明胶和交联明胶的凝胶强度

图5 明胶和交联明胶的比浓黏度

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