College of Chemical Science and Engineering, Qingdao University, Qingdao 266071, China.
College of Chemical Science and Engineering, Qingdao University, Qingdao 266071, China.
Carbohydr Polym. 2015 Sep 20;129:87-91. doi: 10.1016/j.carbpol.2015.04.056. Epub 2015 May 2.
A series of hydroxypropyl agars (HPAs) with different hydroxypropyl molar substitution (MS) were prepared and their physicochemical properties were characterized. After hydroxypropylation, the dissolving temperature, the gelling temperature, the gel melting temperature, the gel strength, and the thermal stability of agar all decreased except that its hygroscopicity increased. The gel skeleton structures of raw agar and HPAs were all of the porous network structures, but the pores of gel skeleton structure of HPAs became smaller and denser.
制备了一系列不同羟丙基取代度（MS）的羟丙基琼脂（HPA），并对其理化性质进行了表征。羟丙基化后，琼脂的溶解温度、凝胶温度、凝胶熔融温度、凝胶强度和热稳定性均降低，而吸湿性增加。原琼脂和 HPAs 的凝胶骨架结构均为多孔网络结构，但 HPAs 的凝胶骨架结构的孔变小且更密集。
