壳聚糖的乳化性能、絮凝能力和Ca2+螯合能力

Emulsifying Characteristics, Flocculating Property and Ca2+ Chelating Ability of Chitosan

摘要:

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。

Abstract:

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 of deacetylation (DD) of chitosan 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 Ca2+ 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 Ca2+ chelating ability were improved with the increase of their DD value.