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采用静电纺丝技术制备魔芋葡甘聚糖/卡拉胶/聚丙烯酰胺纳米纤维膜。采用旋转流变仪、扫描电子显微镜、红外光谱分析和差示扫描量热计表征纳米纤维膜的表观形貌、特征官能团以及热稳定性和微观结构。结果表明,卡拉胶和聚丙烯酰胺的加入能明显影响复合溶胶的流变特性,分子之间存在明显的相互作用,纳米纤维膜表面逐渐光滑,纳米纤维的粗细趋于均匀且结点明显减少,其直径范围在80~120nm之间,纳米纤维膜的热稳定性随卡拉胶和聚丙烯酰胺含量增加而增强。
Preparation of Konjac Glucomannan / Carrageenan / Polyacrylamide Nanofiber Membranes by Electrospinning. The morphologies, functional groups, thermal stability and microstructure of the nanofiber membranes were characterized by rotary rheometer, scanning electron microscopy, infrared spectroscopy and differential scanning calorimeter. The results show that the addition of carrageenan and polyacrylamide can significantly affect the rheological properties of the composite sol, there is a clear interaction between the molecules, the surface of the nanofiber membrane is gradually smooth, the thickness of the nanofibers tends to be uniform and the nodes are obviously reduced, The diameter range of 80 ~ 120nm, the thermal stability of nanofibrous membrane with carrageenan and polyacrylamide content increased.