CAJ | 학술논문

NK-01黄原胶和长角豆半乳甘露聚糖是两种天然生物多糖.两种多糖以适宜比例混和，溶液浓度达0.1%时，其溶液粘度分别是相同浓度单一多糖溶液粘度的13倍和40倍.当浓度增至0.2%时，溶液成凝胶，而相同浓度单一多糖溶液不成凝胶.表明两种多糖混和后经分子间相互作用，呈现极显著的协效增粘性和协效凝胶性.但其协效性受pH、无机盐和温度的显著影响.
NK-01황원효화장각두반유감로취당시량충천연생물다당.량충다당이괄의비례혼화，용액농도체0.1%시，기용액점도분별시상동농도단일다당용액점도적13배화40배.당농도증지0.2%시，용액성응효，이상동농도단일다당용액불성응효.표명량충다당혼화후경분자간상호작용，정현겁현저적협효증점성화협효응효성.단기협효성수pH、무궤염화온도적현저영향.
Xanthan NK-01 and galactomannan are two natural biopolysaccharides. When two polysacchrides were mixed by suitable ratio, the viscosity of mixing polysaccharides solution is higher than viscosity of a single polysaccharide at same concentration. If solution concentration of mixing polysaccharides is around 0.2%, the gel was formed, but solution of a single polysaccharide does not form gels. These researches indicated that the synergism was appeared by intermoloecular interaction of xanthan NK-01 and galactomannan, but this synergism was influenced by pH, inorganic salts and temperature.