Polysaccharide Salt Tolerance And Its Relationship Structure Between

The property of salt tolerance of several kinds of nature polysaccharide and their complexes are studied by using rheological method. The property of salt tolerance of these polysaccharides in relation to the structure and the additives in the system are concluded by experiments in the paper. The ways to improving the property of salt tolerance of nature polysaccharide are brought forward in the base of the study. In detail, the paper consists of the following parts of work:1. The capability of salt tolerance of some kinds of common thickeners(i.e. Sodium Carboxymethyl Cellulose, xanthan gum, High methyl pectin, guar gum, Sodium Alginate, corn starch) and their complexes are illuminated by using rheological method. The results show that the complexes of the above polysaccharides have no synergistic effect of salt tolerance.2. The factors effected the capability of salt tolerance of nature polysaccharides are summarized as follows:1) Comparing the polysaccharide which has the same structure of backbone chain under the reaction of ultrasound with original polysaccharide, the results show that the capability of salt tolerance will get worse when the molecular weight of polysaccharide get small.2) High distribution degree and well-proportioned of branch chain can improve the capability of salt tolerance of polysaccharide by the experiment of CMC, sulfosuccinic starch. Hydrophilic or hydrophobic branch chain will benefit to the degree of salt tolerance of polysaccharideby high methyl pectin, low methyl pectin and hydrophobic metamorphic starch.3) Nonanion thickeners are easily effected than anion thickeners. In high concentration of salt, the difference is small. High anion density on main chain or branch chain of polysaccharide can help to improve the capability of salt tolerance. Strong hydrate group which connecting to polysaccharide can enhance the degree of salt tolerance of thickeners.4) The kind of monosaccharide of polysaccharide will affect the capability of salt tolerance, which has the turns: galactose mannose>arabinose>glucose>xylose.5) The temperature will affect the capability of salt tolerance, higher temperature, worse salt tolerance.6) Adding PVP can improve the tolerance degree of salt in polysaccharide system. Adding surfactant that has counter anion can enhance the tolerance degree of polysaccharide in salt solution, which will exceed the original polysaccharide.3. The ways to improving the salt tolerance ability of nature polysaccharide are brought forward in the base of the above study.