The effects of the addition of salt ions and molecular weights (Mw) of CH on Mesona chinensis polysaccharide (MCP)-chitosan (CH) hydrogel were investigated. Result indicated both low concentration of monovalent salt ions (Na⁺ and K⁺), divalent cations (Ca²⁺) and oxoanions (SO₄²⁻) could promote the gel properties of MCP-CH hydrogel. The Mw of CH has huge impact on the formation and properties of hydrogel. Combining the relationship between rheology and structural, monovalent salt ions such as Na⁺ and K⁺ affect gel formation and its properties by influencing electrostatic interaction and chain conformation. Both divalent cations (Ca²⁺) and oxoanions (SO₄²⁻) facilitated the formation of gel networks via electrostatic interaction, coordination bonds and hydrogen bonds. Moreover, Mw of CH influenced formation and texture of MCP-CH hydrogel via affecting the conformation of CH molecular chain. These findings will provide a few theoretical bases to understand the formation mechanism of MCP-CH hydrogel.

在添加盐离子和分子量的（效果中号w）的CH的上凉粉羊草多糖（MCP） -脱乙酰壳聚糖（CH）的水凝胶进行了研究。结果表明，低浓度的一价盐离子（Na ⁺和K ⁺），二价阳离子（Ca ²⁺）和含氧阴离子（SO ₄ ^2-）均可促进MCP-CH水凝胶的凝胶性能。CH的M w对水凝胶的形成和性质具有巨大影响。结合流变学与结构性单价盐离子（例如Na ⁺和K ^+）之间的关系通过影响静电相互作用和链构象，影响凝胶的形成及其性质。二价阳离子（Ca ²⁺）和氧阴离子（SO ₄ ^2-）都通过静电相互作用，配位键和氢键促进了凝胶网络的形成。此外，CH的M w通过影响CH分子链的构象影响MCP-CH水凝胶的形成和质地。这些发现将为理解MCP-CH水凝胶的形成机理提供一些理论基础。