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通过缩水甘油醚的改性,合成了一系列具有不同侧链性质和取代度的低温胶凝琼脂糖衍生物。研究了支链性质和取代度对胶凝温度、凝胶融化温度、最低胶凝浓度的影响。对琼脂糖衍生物的凝胶强度,凝胶透明性及凝胶的亚显微结构与取代度的关系也进行了讨论。实验结果表明,胶凝温度随取代度增大呈线性下降,侧链的亲疏水性质对衍生物的性质具有不同的作用效果,从化学结构角度支持了Rees等有关琼脂糖胶凝机制的双螺旋理论。
Through the modification of glycidyl ether, a series of low temperature gelled agarose derivatives with different side chain properties and degree of substitution were synthesized. The effects of branching properties and degree of substitution on the gelation temperature, the melting temperature of the gel and the minimum gelation concentration were studied. The gel strength, gel transparency and the relationship between the submicroscopic structure of the gel and the degree of substitution of agarose derivatives are also discussed. The experimental results show that the gelling temperature decreases linearly with the increasing degree of substitution, and the hydrophilicity and hydrophobicity of the side chains have different effects on the properties of the derivatives. The chemical structure supports the double helix theory.