Molecular Design of High Functional Gels by Structure Control of Polysaccharide Aqueous Solutions

为了控制多糖水溶液的结构，获得高功能化的水凝胶，本文进行了实验研究，得到以下结果：在溶胶状态下对多糖水溶液进行退火可以控制溶液的凝胶化特性。粘弹性的测量揭示了以下事实。随着退火时间的延长，溶液的奇异模量G′和动态粘度η′增大。通过冷却退火溶液得到的凝胶奇异模量G′与退火温度有关，并随着退火温度的升高而增大。用差示扫描量热法（DSC）研究了水在退火过程中的行为。系统中非冻结水量像阻尼振荡一样，经过反复的增减后趋于恒定值。非凝结水的量的变化率取决于退火温度，但几乎与多糖的浓度无关。推导了一种描述非冻结水在退火过程中的行为的现象学理论。

In order to control structure of polysaccharide aqueous solutions and obtain hydrogels with high functionality, following results were obtained by the experimental investigation carried out here.1. Anneqaling a polysaccharide aqueous solution in sol state can be used to control the gelation characteristics of the solution.2. Measurements of viscoelasticity revealed the following facts.The strage modulus G' and dynamic viscosity η' of the solution increase with the increase of the annealing time.The strage modulus G' of gels obtained by cooling annealed solutions depends on the annealing temperature and increases with the increase of the annealing tempeature.3. The behavior of water in the annealing process was investigated by differential scanning calorimetry (DSC).The amount of non-freezing water in systems approaches the constant value after repeating increase and decrease like damping oscillation.The changing rate of the amount of non-freezing water depends on the annealing temperature, but is almost independent of the concentration of polysaccharides.4. A phenomenological theory describing the behavior of non-freezing water in the annealing process was deribed.