文献类型： 外文期刊

作者： Xiong Yao ¹ ; Zheng Mei-Xia ⁴ ; Cai Kun-Qia ¹ ; Zhang Yi ¹ ; Zhang Long-Tao ¹ ; Zheng Bao-Dong ¹ ;

作者机构： 1.Fujian Agr & Forestry Univ, Coll Food Sci, Fuzhou 350002, Fujian, Peoples R China

2.Fujian Agr & Forestry Univ, China Ireland Int Cooperat Ctr Food Mat Sci & Str, Fuzhou 350002, Fujian, Peoples R China

3.Fujian Agr & Forestry Univ, Fujian Prov Key Lab Qual Sci & Proc Technol Speci, Fuzhou 350002, Fujian, Peoples R China

4.Fujian Acad Agr Sci, Agr Bioresources Res Inst, Fuzhou 350003, Fujian, Peoples R China

关键词： gellan gum; modification; acrylamide; trimethylolpropane triglycidyl ether; crystal violet

期刊名称：CHINESE JOURNAL OF STRUCTURAL CHEMISTRY （ 影响因子：0.893； 五年影响因子：0.603 ）

ISSN： 0254-5861

年卷期： 2018 年 37 卷 8 期

页码：

收录情况： SCI

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.