食品科学2017，Vol.38Issue(19)：7-11,5.DOI:10.7506/spkx1002-6630-201719002
两种海藻酸钠基凝胶的溶胀和质构性能
Swelling Characteristics and Textural Properties of Two Kinds of Sodium Alginate-Based Hydrogels
摘要
Abstract
Chitosan,pectin and sodium alginate are all natural polysaccharides that are biocompatible and biodegradable.Chitosan-alginate hydrogel and pectin-alginate hydrogel were prepared by using CaCl2 as the cross-linking agent.The effect of CaCl2 concentration,the mass ratios of chitosan to sodium alginate and pectin to sodium alginate and cross-linking temperature on swelling properties of hydrogels in simulated gastrointestinal environments (gastric,small intestinal and colonic buffer solutions at pH 1.2,6.8 and 7.4,respectively) were investigated.The results showed that swelling ratio of hydrogels prepared by cross-linking of chitosan or pectin and sodium alginate at a mass ratio of 1.25∶1 with 0.09 mol/L CaC12 added at 60 ℃ was low at pH 1.2 and high at pH 6.8 and 7.4,suggesting that the hydrogels had significant pH-sensitivity.In addition,the hydrogels had good textural properties.关键词
海藻酸钠/水凝胶/溶胀率/pH值敏感性Key words
sodium alginate/hydrogel/swelling ratio/pH-sensitivity分类
轻工纺织引用本文复制引用
覃小丽,杨溶,刘雄,肖沁林,张月,郭康乐,钟金锋..两种海藻酸钠基凝胶的溶胀和质构性能[J].食品科学,2017,38(19):7-11,5.基金项目
国家自然科学基金青年科学基金项目(31501446 （）
31601430) （）
中央高校基本科研业务费专项资金项目(XDJK2016B034 （）
XDJK2017B040) （）
重庆市基础科学与前沿技术研究专项(cstc2015jcyjA80013 （）
cstc2017jcyjAX0036) （）
重庆市现代特色效益农业调味品产业技术体系资金项目(2017[7]) （2017[7]）
