首页|N,O-羧甲基壳聚糖/海藻酸钠水凝胶的制备、溶胀性和质构性能研究

N,O-羧甲基壳聚糖/海藻酸钠水凝胶的制备、溶胀性和质构性能研究

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以CaCl2为交联剂制备NOCC/海藻酸钠混合水凝胶,研究NOCC与SAL质量比、CaCl2含量、交联pH值和NOCC取代度对水凝胶在pH 1。2、6。8和7。4溶液中溶胀性的影响,同时研究了NOCC取代度对NOCC/SAL水凝胶质构性能的影响。试验结果表明,NOCC与SAL按1∶3的质量比混合,保持总固形物含量为2%,CaCl2含量为1%、交联pH值为7时形成的水凝胶在pH 1。2溶液中溶胀率较小,而在pH 6。8溶液中的溶胀率最大。NOCC取代度对水凝胶的溶胀性和质构性能有显著影响,水凝胶在pH 6。8和pH 7。4溶液中的溶胀率均随着取代度的增加而增大,且在pH 6。8溶液中的溶胀丰大于在pH 7。4中的溶胀率。取代度为1。1的NOCC/SAL水凝胶硬度最大。
Study on Preparation, Swelling Characteristics and TPA Properties of N, O-carboxymethyl Chitosan/Alginate Hydrogels
In this paper,the preparation of Ca2+-crosslinked NOCC/sodium alginate (SAL) hydrogel was studied and the effects of NOCC/SAL ratio,CaCl2 concentration,crosslinking pH and the degree of substitution of NOCC on the swelling ratios of the resultant hydrogels in pH 1.2,pH 6.8 and pH 7.4 solutions were investigated.This paper is meaningful for the application of NOCC/SAL hydrogel in intestine-targeted delivery of sensitive compounds.The results indicated that hydrogels yielded by reaction at NOCC/SAL ratio 1∶3,total solid concentration 2%,CaCl2 concentration 1% and pH 7 had the lowest swelling ratio at pH 1.2 and highest swelling irate at pH 6.8.The degree of substitution of NOCC significantly influenced the swelling and texture properties of the hydrogels.The swelling ratios of the hydrogels in pH 6.8 and pH 7.4 solutions increased along the rise of degree of substitution of NOCC and the swelling ratio in pH 6.8 was higher than that at pH 7.4.The hydrogel prepared with NOCC of 1.1 degree of substitution exhibited the highest hardness.

N,O-carboxymethyl chitosanhydrogelswelling characteristicstexture profile analysis

黄国清、王冠芸、肖军霞、陈海华

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青岛农业大学食品科学与工程学院 山东青岛266109

N,O-羧甲基壳聚糖 水凝胶 溶胀性 质构

国家自然科学基金山东省自然科学基金

31101391ZR2010CQ032

2014

中国食品学报
中国食品科学技术学会

中国食品学报

CSTPCDCSCD北大核心EI
影响因子:1.079
ISSN:1009-7848
年,卷(期):2014.14(10)
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