壳聚糖的乳化性能、絮凝能力和Ca^(2+)螯合能力

Emulsifying Characteristics, Flocculating Property and Ca^(2+) Chelating Ability of Chitosan

壳聚糖的乳化性能、絮凝能力和金属离子螯合能力对其应用,特别是对其在食品工业中的应用有重大影响。本文研究了特性粘度和脱乙酰度对壳聚糖乳化性能、絮凝能力和Ca2+螯合能力的影响,结果表明,脱乙酰度相同的壳聚糖,特性粘度越高,乳化能力和乳化稳定性越好,絮凝能力和Ca2+螯合能力越强;而对于特性粘度相近的壳聚糖,脱乙酰度越高,乳化能力和乳化稳定性反而越差,但絮凝能力和Ca2+螯合能力,随壳聚糖脱乙酰度升高而增强。

The emulsifying characteristics, flocculating property and chelating ability of chitosan were important to its application, especially in the food industry. In the study, the effects of the intrinsic viscosity （[η]） and the degree ofdeacetylation （DD） ofchitosan on its three above-mentioned characteristics were investigated. Results showed that, for the chitosan with the same DD value, the higher the [η] value, the better the emulsifying property, stability, flocculating property and the Ca^2＋ chelating ability. For those with similar,[η] value, the higher the DD value, the lower the emulsifying property and stability, but their flocculating property and the Ca^2＋ chelating ability were improved with the increase of their DD value.