离子对壳聚糖果胶聚电解质复合物溶胀性及微观结构的影响研究.pdfVIP

现代食品科技 Modern Food Science and Technology 2013, Vol.29, No.10 离子对壳聚糖/果胶聚电解质复合物溶胀性及 微观结构的影响研究 张立彦，包丽坤 （华南理工大学轻工与食品学院，广东广州 510640） 摘要：本文将壳聚糖、果胶在含有六种不同离子的溶液环境中复合，考察离子种类及浓度对壳聚糖/果胶聚电解质复合物(PEC) 得率、溶胀度(水及模拟环境中) 、红外光谱及微观结构的影响。离子价态对PEC 得率的影响为：三价离子二价离子一价离子；离 子浓度低时，离子浓度促进PEC 得率增加，离子浓度高时，离子浓度抑制PEC 得率增加。离子种类不同，PEC 的溶胀过程不同，复 合环境中含有FeCl 和Fe (SO ) 的PEC 在水中具有最大、最小溶胀度，分别为56.87±0.63 和9.21±0.13；含有MgSO 和Fe (SO ) 的 3 2 4 3 4 2 4 3 PEC 在胃肠模拟液中具有最大、最小溶胀度，分别为361.74±6.21和28.01±0.66 。红外光谱结果表明添加离子并未影响PEC 中NH3+/COO- 键的形成。扫描电镜结果显示PEC 呈海绵多孔状，添加离子后PEC 孔壁厚度增加9.76±1.03%至334.19±5.12%不等，表面更加光滑， 而孔隙状态因离子种类不同而不同。研究表明PEC 得率、溶胀度及微观结构受到离子影响，但其交联方式不变。 关键词：壳聚糖；果胶；聚电解质复合物；离子；溶胀度；红外光谱；微观结构 文章篇号：1673-9078(2013)10-2353-2357 Effects of Ions on Swelling Properties and Microstructure of Chitosan and Pectin Polyelectrolyte Complexes ZHANG Li-yan, BAO Li-k un (College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China) Abstract: Chitosan/pectin polyelectrolyte complexes (PECs) were obtained when chitosan and pectin was mixed within 6 different kinds of ion solutions. The influences of ion type and concentration on certain characteristics such as complex yield, swelling patterns both in water and in vitro, FT-IR spectra and microstructure of the aforementioned PECs were studied. The order of ionic valence on PEC yield was trivalent ions divalent ions univalent ions. PEC cross-linking was promoted by the low ion concentration but prohibited by high ion concentration. The addition of FeCl3 led to a maximum in swe