马来酸酯葫芦巴胶稠化剂的制备及流变性能

Preparation and Rheological Property of Fenugreek Gum Thickener Modified by cis-Butenedioic Anhydride

摘要:

以葫芦巴胶（FG）为原料，马来酸酐（MAH）为酯化试剂，N-溴代丁二酰亚胺（NBS）作为催化剂制备马来酸酐改性葫芦巴胶（MAFG）。反应的最佳条件为：m(马来酸酐) : m(葫芦巴胶) = 0.35 : 1，催化剂用量为1%，反应温度60℃，反应时间4 h。通过FT-IR、XRD对MAFG进行了结构表征，并研究了MAFG低浓度水溶液制备的冻胶的流变性能。结果表明，MAFG分子中引入了侧链，使其结晶度下降。MAFG相比FG具有更好的增稠性能，MAFG的低浓度水溶液制成的冻胶的流变性能优于FG，具有良好的耐温耐剪切性能。

Abstract:

The fenugreek gum modified by maleic anhydride was synthesized with fenugreek gum (FG) as material ,using maleic anhydride (MAH) as the esterification reagent and N-bromobutanimide as catalyst. The optimum reaction condition of MAFG was obtained as follows: MAH and FG in mass ratio 0.35:1, 60℃ reaction temperature, 4 hours reaction time. The structure of MAFG was characterized by means of FT-IR, XRD, meanwhile, the rheological property of the aqueous solution and the gel of MAFG were discussed. The results showed that the modification can reduce the crystallinity. Compared to FG, MAFG has better thickening property. The rheological property of the gel of MAFG was better than FG. The gel of MAFG has good temperature and shear stability properties.