摘要
壳聚糖具有优良的乳化性质,利用浊度法和激光光散射技术测定了壳聚糖的乳化活力和乳状液的稳定性,研究了pH值和离子强度对壳聚糖乳化性质的影响,结果表明,pH值和离子强度对壳聚糖的乳化性质都有影响;在pH值3.9~5.9范围内,随着溶液pH值的升高,壳聚糖的乳化活力和乳状液的稳定性均呈增大趋势,在pH值为5.9时达到最大;随着离子强度的增大,壳聚糖的乳化活力先增大后减小,在0.34 mol/L时达到最大,而离子强度对乳状液稳定性没有显著影响。
Chitosan has excellent emulsifying properties.Emulsifying activity and stability of chitosan were determined using turbidimetric method and integrated light scattering technique.The effects of pH and ionic strength on emulsifying properties of chitosan were studied in the manuscript.it was found that emulsifying activity and stability of chitosan continuously increased with a rise of pH values from 3.9 to 5.9.Emulsifying activity of chitosan initially increased and reached at the maximum value（0.34 mol/L）,then decreased with the increment of ionic strength.Ionic strength had no distinct influence on emulsifying stability.
出处
《食品与生物技术学报》
CAS
CSCD
北大核心
2011年第3期337-341,共5页
Journal of Food Science and Biotechnology
基金
国家863计划项目(2007AA100401)
食品科学与技术国家重点实验室2008年度目标导向项目(SKLF-MB-200805)
江苏省重大科技成果转化专项资金项目(BA2009082)
关键词
壳聚糖
PH
离子强度
乳化性质
chitosan
pH
ionic strength
emulsifying properties
