鱼明胶/海藻酸钠复合凝胶特性研究

Study on Properties of Fish Gelatin/Sodium Alginate Composite Gelation

摘要:

为改善鱼明胶单网络凝胶的性能,利用复凝聚法制备不同质量浓度的鱼明胶/海藻酸钠复合凝胶,研究其表观特征、色度值和流变性质,并以单一鱼明胶凝胶为对照。实验结果表明,随着鱼明胶质量浓度提高(0.06~0.10g/mL),单一凝胶弹性增加,网络结构更加优良,但在较低质量浓度(0.06、0.07g/mL)时,凝胶脆性大、易破碎；复合凝胶整体展现了良好的凝胶特性,成型效果较好,且随着海藻酸钠质量浓度的提高(0.01~0.03g/mL),凝胶强度持续提高。由此表明,海藻酸钠的加入可以改善复合凝胶的凝胶强度。通过研究不同质量浓度鱼明胶与海藻酸钠在不同阶段的凝胶性质,为二者复合物的实际应用提供了更多理论依据。

Abstract:

In order to improve the properties of single fish gelatin, different mass concentrations of sodium alginate were composited with fish gelatin to prepare the composite gelation. Subsequently apparent characteristics, chromatic values, and rheological properties were investigated and single fish gelatin was adopted as the contrast. According to the results, the elasticity of the single fish gelatin was improved and the network structure was much better with the increasing fish gelatin mass concentrations (0.06-0.10g/mL). The single gelation was particularly brittle and fragile at the mass concentration of 0.06g/mL and 0.07g/mL while the composite gelation had good mechanical properties and formability generally. The gelation strength increased steadily along with the increase of sodium alginate mass concentration (ranging from 0.01 to 0.03g/mL). It could be concluded that the addition of sodium alginate could improve the properties of the gelation. This study investigated the properties of different composite gelations, which could provide more theoretical basis for the practical application of the two compounds.