电场对魔芋葡甘聚糖与卡拉胶相互作用的影响

为了研究电场对魔芋葡甘聚糖与卡拉胶相互作用机理的影响，本研究采用5 kV直流高压（氧负离子）处理魔芋葡甘聚糖与卡拉胶粉末，将粉末配制样品进行试验；结果表明：经电场处理9 min的KGM与卡拉胶复合胶的弹性模量G'始终明显大于黏性模量G"，此时的凝胶网络富有弹性，分子链缠结贯穿效应明显。KGM与卡拉胶复合胶在频率扫描范围内，弹性模量G'明显大于黏性模量G"，表明此时已经具有一定强度的凝胶网络结构；当多糖浓度为1%，魔芋葡甘聚糖与卡拉胶的共混比例为1:4时，凝胶强度达到最大值；电场处理时间为6 min时，凝胶强度最大；在75 ℃下加热30 min的凝胶强度最大；进行傅里叶红外光谱扫描，从红外吸收谱图中，吸收峰仅有强度的变化，未检测到新的吸收峰，说明电场处理未能显著改变其化学结构，引起性质的显著变化。
In order to study the influence of an electric field on the mechanism underlying the interaction of konjac glucomannan and carrageenan, 5 kV high-voltage direct current (oxygen anion) was used to treat konjac-derived glucomannan (KGM) and carrageenan powders, and samples were prepared from the two powders for testing. The results showed that the elastic modulus G′ of the composite gel of KGM and carrageenan treated by the electric field for 9 min was significantly greater than the viscous modulus G′′ all the time. The gel network was flexible, and the entanglement and penetration of the molecular chains were significant. In the frequency scan range, the elastic modulus G′ of KGM and carrageenan composite gel was significantly greater than the viscous modulus G′′, suggesting that the gel network structure already had a certain strength. When the concentration of polysaccharide was 1% and the blending ratio of konjac-derived glucomannan and carrageenan was 1:4, the maximum gel strength was reached. The maximum gel strength was also achieved when the sample was treated by the electric field for 6 min or heated at 75℃ for 30 min. Fourier infrared spectroscopy analysis was performed. The infrared absorption spectra showed only changes in the intensity of absorption peaks and no new absorption peaks, suggesting that the electric field did not significantly change the chemical structure or properties.