以魔芋葡甘聚糖(KGM)和淀粉等几种植物多糖为原料,通过溶胶-凝胶及冷冻干燥法制备魔芋葡甘聚糖基干凝胶.通过质构仪、扫描电镜(SEM)、比表面积分析、水蒸气吸附平衡、差示扫描热量法(DSC)和热重分析(TGA)研究了此干凝胶的结构和性能.结果表明,制备的干凝胶表面光滑平整,没有皱缩、裂纹和塌陷.干凝胶内部呈三维空间网状结构.N2吸附表明干凝胶比表面积为51.84m2/g,平均孔径为50nm.此干凝胶样品在RH50％～80％的环境中吸湿量约6％～16％,仍能保持原有的形态不变.在169℃以内具有良好的热稳定性.
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