文献类型：期刊文献

中文题名：亚麻籽胶对甲基纤维素泡沫模板气凝胶孔隙结构和机械性能的调控作用

英文题名：Modulation of Pore Structure and Mechanical Properties of Methylcellulose Foam Template Aerogel by Linseed Gum

作者：Qin, Haili[1]; Zhao, Qiaoli[1]; Kit-Leong, Cheong[1]; Li, Rui[1]; Wang, Zhuo[1]; Liu, Xiaofei[1]; Song, Bingbing[1]; Jia, Xuejing[1]; Zhong, Saiyi[1,2]

机构：[1] College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Marine Food, Guangdong Provincial Science and Technology Innovation Center for Subtropical Fruit and Vegetable Processing, Zhanjiang, 524088, China; [2] Shenzhen Institute, Guangdong Ocean University, Shenzhen, 518108, China

年份：2026

卷号：47

期号：16

起止页码：155

外文期刊名：Science and Technology of Food Industry

收录：EI(收录号：20263321280667)

语种：中文

外文关键词：Cellulose - Compressive strength - Elastic moduli - Foams - Fourier transform infrared spectroscopy - Honeycomb structures - Scanning electron microscopy - Spectrum analysis - Structural properties - Thermodynamic stability - Thermogravimetric analysis

外文摘要：In this study, different concentrations of Linseed gum (LG) and Methylcellulose (MC) were mixed, and the effects of LG concentration on the properties of composite polysaccharide water foam were systematically analyzed. The microstructure, pore structure, thermal stability and mechanical properties of composite polysaccharide aerogel (MC-LG) were characterized by Fourier transform infrared spectroscopy, scanning electron microscopy and thermogravimetric analysis. The results showed that the viscosity of complex polysaccharide solution increased significantly with the increase of LG concentration (0.1wt%~0.5wt%), while the foam expansion rate first decreased and then increased, and reached the maximum value (7.59%) at 0.4wt%. Compared with pure MC water foam (76.40 μm), the bubble distribution of MC-0.4wt% LG water foam was more uniform, and the average size was reduced to 59.11 μm, and it still maintained good stability after 48 h storage. Scanning electron microscope and infrared spectrum analysis showed that hydrogen bond interaction was formed between MC and LG molecules, and MC-LG aerogel containing 0.4wt% LG presented a relatively uniform honeycomb porous structure. The results of mechanical properties showed that the Young's modulus of MC-0.4wt% LG aerogel reached 0.0982 MPa, which was significantly higher than that of single MC aerogel (0.0288 MPa), and the yield strength and compressive strength were also significantly improved. To sum up, when the concentration of LG was 0.4wt%, MC-LG aerogel had uniform and compact pore structure, good thermal stability and excellent mechanical properties, and the overall performance was ideal. This study can provide technical reference for the application of high-performance polysaccharide-based aerogels in food and biomedicine. ? The Author(s) 2026.