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.
