食品科学2024，Vol.45Issue(24)：36-44,9.DOI:10.7506/spkx1002-6630-20240519-129
N-乙酰化程度对壳聚糖稳定Pickering乳液乳化性能的影响
Effect of N-Acetylation Degree on the Properties of Chitosan-Stabilized Pickering Emulsions
摘要
Abstract
The aim of this study is to apply a modification strategy based on covalently grafting acetyl groups onto polysaccharide chains to improve the emulsifying properties of chitosan.A second aim is to explore the optimal degree of acetylation(DA).Infrared spectroscopy(IR)confirmed that acetic anhydride reacetylation could regulate the DA of chitosan,and substitution only occurred on the amino group at the C2 position.The contact angle results showed that acetylation could effectively improve the non-polar part of chitosan,resulting in enhanced emulsifying properties.The droplet size of the Pickering emulsion stabilized by the modified chitosan significantly decreased compared with that observed with untreated chitosan.The emulsifying activity index(EAI)and emulsion stability index(ESI)of acetylated chitosan with 32%DH were the highest(39.56 m2/g and 65.54 min,respectively),and the average droplet size of the emulsion was the smallest(12.71 µm).In addition,the creaming index(CI)decreased significantly to 11.3%compared with that using untreated chitosan.It is proved that changing the molar proportion of N-acetyl-D-glucosamino units in chitosan can effectively improve the emulsifying properties of chitosan and the storage stability of emulsions.关键词
壳聚糖/Pickering乳液/乙酰化/乳化性/稳定性Key words
chitosan/Pickering emulsions/acetylation/emulsifying capacity/stability分类
轻工纺织引用本文复制引用
吴军,施兆娟,袁传勋,王兴婷,金日生..N-乙酰化程度对壳聚糖稳定Pickering乳液乳化性能的影响[J].食品科学,2024,45(24):36-44,9.基金项目
安徽省科技重大专项(202103b06020025) （202103b06020025）
