首页> 中文期刊> 《结构化学》 >Grafting of Acrylamide and Trimethylolpropane Triglycidyl Ether onto the Gellan Gum:Synthesis and Characterization

Grafting of Acrylamide and Trimethylolpropane Triglycidyl Ether onto the Gellan Gum:Synthesis and Characterization

         

摘要

To improve the physiochemical properties of gellan gum (GG),GG was modified with acrylamide and trimethylolpropane triglycidyl ether (TTE).The structure and morphology of modified GG were characterized by Fourier transform infrared (FT-IR) spectroscopy,X-ray diffraction (XRD),differential scanning calorimetry (DSC) and scanning electron microscopy (SEM).The characteristic peaks at 3448,2788,1654,1411,1117 and 1044 cm-1 in the FT-IR spectrum confirm the modification.The XRD and DSC data revealed that the modification enhanced the thermal stability of GG.SEM analysis suggested the modification introduced a porous microstructure,resulting in the adsorption of crystal violet.In addition,the adsorption capacity,thermal stability and swelling property of GGTTE3 were superior to GGTTE1,GGTTE2,GGTTE4 and GGTTE5.

著录项

  • 来源
    《结构化学》 |2018年第8期|1339-1348|共10页
  • 作者单位

    College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China;

    China-Ireland International Cooperation Centre for Food Material Science and Structural Design, Fujian Agriculture and Forestry University, Fuzhou 350002, China;

    Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China;

    Agricultural Bio-Resources Research Institute, Fujian Academy of Agricultural Sciences, Fuzhou 350003, China;

    College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China;

    China-Ireland International Cooperation Centre for Food Material Science and Structural Design, Fujian Agriculture and Forestry University, Fuzhou 350002, China;

    Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China;

    College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China;

    China-Ireland International Cooperation Centre for Food Material Science and Structural Design, Fujian Agriculture and Forestry University, Fuzhou 350002, China;

    Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China;

    College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China;

    China-Ireland International Cooperation Centre for Food Material Science and Structural Design, Fujian Agriculture and Forestry University, Fuzhou 350002, China;

    Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China;

    College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China;

    China-Ireland International Cooperation Centre for Food Material Science and Structural Design, Fujian Agriculture and Forestry University, Fuzhou 350002, China;

    Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China;

  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

相似文献

  • 中文文献
  • 外文文献
  • 专利
获取原文

客服邮箱:kefu@zhangqiaokeyan.com

京公网安备:11010802029741号 ICP备案号:京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有
  • 客服微信

  • 服务号