普鲁兰多糖的吸湿、保湿性及其黏度稳定性

Viscosity Stability and Moisturizing Performance of Pullulan

通过将普鲁兰多糖与透明质酸以及甘油进行对比,对普鲁兰多糖的吸湿和保湿性能进行了研究,并对其吸湿过程作了初步的动力学分析.同时研究不同黏度普鲁兰多糖的保湿性以及温度、p H和Na+浓度对普鲁兰多糖黏度稳定性的影响.结果表明:普鲁兰多糖在相对湿度81%,时其吸湿、保湿效果与透明质酸不相上下,其吸湿过程符合二级吸附动力学模型,相关系数达到0.99以上;质量浓度为1,mg/m L的普鲁兰多糖(黏度为42.7,m Pa·s)保湿性能最佳.普鲁兰多糖黏度受温度、p H以及离子浓度的影响较小,表明其具有较好的黏度稳定性.因此,这为普鲁兰多糖在食品中作为持水剂、增稠剂和稳定剂以及在化妆品中作为保湿因子提供了一定的理论依据.

By comparing hyaluronic acid and glycerin,the moisture absorbing and retaining capacities of pullulan wereinvestigated.Kinetic analysis of moisture absorption process of pullulan was carried out.In addition,the moisture retainingcapacity of pullulan with different viscosity and the effects of temperature,pH and Na＋ concentration on the viscosity stabilityof pullulan were examined.Under atmospheric condition of RH 81%,,the moisture absorbing and retaining capacities ofpullulan were similar to those of hyaluronic acid,and its moisture absorption process meets the mode of second-order adsorptionkinetic equation with correlation coefficient higher than 0.99.The optimal concentration for moisture retention was1,mg/mL（42.7,mPa·s）.The viscosity of pullulan has good stability to temperature,pH and ion concentration.This researchhas provided a theoretical basis for using pullulan as a water-absorbing agent,thickener and stabilizer in food,as well as amoisturizer factor in cosmetics.