Effects of pH value and salt ion concentration on gel strength were studied. Interaction among molecules of these two polysaccharides was also investigated by FT-IR and Raman spectrometry.

• 研究了pH值和体系盐离子浓度对凝胶强度的影响,并通过FT-IR光谱和Raman光谱对这两种多糖之间的相互作用机理进行了初步的探讨。