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渗透压和重量压力对多糖离子凝胶中水分释放的影响。

Influence of osmotic and weight pressure on water release from polysaccharide ionic gels.

机构信息

UGA, LRP, F-38000 Grenoble, France; CNRS, LRP, F-38000 Grenoble, France.

出版信息

Carbohydr Polym. 2017 Aug 1;169:376-384. doi: 10.1016/j.carbpol.2017.04.062. Epub 2017 Apr 24.

DOI:10.1016/j.carbpol.2017.04.062
PMID:28504158
Abstract

Kappa-carrageenan (kC) is a polyelectrolyte biopolymer that forms gels if the kC concentration, the salt and the temperature are adequately chosen. Actually, under certain conditions, kC gels release water in a process called syneresis. In this contribution, the syneresis of gels containing 2g/L of kC has been studied as a function of potassium chloride concentration [KCl]. The syneresis decreases if the [KCl] is increased in the biopolymer solution (sol) before the gelation but increases if the [KCl] is increased after gelation by immersing the gels in KCl solution. The surrounding phase induces an osmotic pressure (Π), which increases if the [KCl] difference between the inside and outside of the gel increases. Swelling has been observed for negative Π. A method that enables the exudate to be removed continuously demonstrated the effect of the strain caused by the gel's own weight on syneresis. Increasing the KCl concentration in the sol promotes syneresis due to strain. The analysis of the syneresis kinetics of different systems has enabled the creation of a pressure-induced syneresis diagram. This diagram will contribute to controlling the mouthfeel of chewing products.

摘要

κ-卡拉胶(κC)是一种聚电解质生物聚合物,如果κC 浓度、盐和温度选择得当,它会形成凝胶。实际上,在某些条件下,κC 凝胶会在称为离浆的过程中释放水分。在本研究中,κC 浓度为 2g/L 的凝胶的离浆作用作为氯化钾浓度 [KCl] 的函数进行了研究。在凝胶化之前,如果生物聚合物溶液(溶胶)中的 [KCl] 增加,则离浆减少,但如果通过将凝胶浸入 KCl 溶液中来增加凝胶化后的 [KCl],则离浆增加。周围相诱导渗透压(Π),如果凝胶内外 [KCl] 差异增加,Π 会增加。对于负 Π,观察到了溶胀。一种能够连续去除渗出物的方法证明了凝胶自身重量引起的应变对离浆的影响。溶胶中 KCl 浓度的增加会因应变而促进离浆。对不同体系离浆动力学的分析,创建了一个压力诱导离浆图。该图将有助于控制咀嚼产品的口感。

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