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Improvement of physical properties of crosslinked alginate and carboxymethyl konjac glucomannan blend films

机译:改善交联海藻酸酯和羧甲基魔芋葡甘露聚糖共混膜的物理性能

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摘要

Blend films from carboxymethyl konjac glucomannan and sodium alginate in different ratios were prepared by blending 4 wt % sodium alginate aqueous solution with 2 wt % konjac glucomannan aqueous solution, After crosslinking with 5 wt % calcium chloride aqueous solution, the blend films formed a structure of semi-interpenetrating networks. The structure and physical properties of both uncrosslinked and crosslinked films were characterized by Fourier transformed infrared spectra (FTIR), differential thermal analysis (DTA), thermogravimetric analysis (TGA), scanning electron microscopy (SEM), and tensile tests. The results indicated that the mechanical properties and the thermal stability of the films were improved by blending sodium alginate with carboxymethyl konjac glucomannan due to the intermolecular hydrogen bonds between sodium alginate and carboxymethyl konjac glucomannan. The crosslinked blend films with Ca2+, compared with uncrosslinked blend films, exhibited further improved physical properties due to the formation of a semi-IPN structure. Furthermore, the degree of swelling of the crosslinked films was also investigated. (C) 2002 Wiley Peiiodicals, Inc. [References: 18]
机译:将4 wt%的海藻酸钠水溶液与2 wt%的魔芋葡甘露聚糖水溶液混合制备出不同比例的羧甲基魔芋葡甘露聚糖和海藻酸钠的共混膜,与5 wt%的氯化钙水溶液交联后,共形成膜结构。半互穿网络。通过傅立叶变换红外光谱(FTIR),差热分析(​​DTA),热重分析(TGA),扫描电子显微镜(SEM)和拉伸试验对未交联和交联的膜的结构和物理性质进行了表征。结果表明,由于海藻酸钠和羧甲基魔芋葡甘露聚糖之间存在分子间氢键,将海藻酸钠与羧甲基魔芋葡甘露聚糖共混可以改善薄膜的力学性能和热稳定性。与未交联的共混膜相比,具有Ca 2+的交联的共混膜由于形成了半IPN结构而具有进一步改善的物理性能。此外,还研究了交联膜的溶胀度。 (C)2002 Wiley Peiiodicals,Inc. [参考:18]

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