Gelation and Swelling Behavior of Oxidized Konjac Glucomannan/Chitosan Hydrogel

作     者：He Dong bao, Shi Xiao ming, Shi Yi, Zhang Dong feng College of Resource and Environmental Science, Wuhan University, Wuhan 430072 Hubei, China 

作者机构：College of Resource and Environmental Science Wuhan University Wuhan Hubei China 

出 版 物：《Wuhan University Journal of Natural Sciences》 (武汉大学学报（自然科学英文版）)

年 卷 期：2002年第7卷第4期

页      面：481-485页

学科分类：081704[工学-应用化学] 07[理学] 070304[理学-物理化学(含∶化学物理)] 08[工学] 0817[工学-化学工程与技术] 0703[理学-化学] 

基　　金：SupportedbytheNationalScienceFoundationofChina ( 2 95 74173) 

主　　题：Key Words oxidized konjac glucomannan chitosan hydrogel swelling degree 

摘      要：The gelating and swelling mechanisms of the hydrogel formed from oxidized konjac glucomannan (OKGM) and chitosan (CS) were studied by Fourier transform infrared (FT-IR) spectrometry. FT-IR spectra illustrate that the interaction of polysaccharides forms the hydrogen bonds and interchain salt bonds and the dissocation of which dominates the swelling behavior in buffer solutions of different pH. The concentration of salt ion has effect on swelling behavior through the difference of salt ion concentration between in solution and in network of hydrogel, which causes penetrating pressure. Moreover, the Swelling degree and hydrogel strength could be modulated by varying conditions. It is indicated that the hydrogel has pH-sensitive and salt ion sensitive properties. The prepared optimum condition selected by varying conditions is thatr=0.2;t=30 min;T p