果胶-壳聚糖复合凝胶网络色素扩散动力学  

Color Diffusion Kinetics in Pectin-chitosan Complex Gel Network

作　　者：刘贺[1,2] 王雪[1] 郭晓飞[1] 高虹妮[1] 刘剑侠[1] 刘昊东[1] 朱丹实[1,2] 

机构地区：[1]渤海大学化学化工与食品安全学院,辽宁锦州121000 [2]辽宁省高校食品质量安全与功能性食品研究重点实验室,辽宁锦州121000

出　　处：《食品科学》2011年第9期72-75,共4页Food Science

基　　金：辽宁省教育厅高校重点实验室项目(2009S001);辽宁省教育厅高校一般项目(L2010008)

摘　　要：研究色素在低甲氧基大豆皮果胶和壳聚糖复合凝胶中的扩散行为。结果表明,一级动力学方程较好地描述了色素在复合凝胶溶胀状态下的扩散过程。利用均匀设计方法获得表观速率常数及扩散系数的多元二次回归方程,合理地表征了各因素对动力学参数的影响情况,扩散动力学参数反映了凝胶网络结构的特征。In this study,the experimental method uniform design was adopted to investigate the diffusion behavior of food brilliant blue 2 in a complex gel formed from low methoxyl pectin soy hull and chitosan.The results showed that the first-order kinetic equation could describe the diffusion of the pigment in the complex gel system at swelling state.Two multiple quadratic regression equations were obtained as a reasonable characterization of apparent rate constant and diffusion coefficient as a function of various factors,respectively.The difference in the network structure could be characterized by the kinetic parameters.

关 键 词：果胶 壳聚糖 复合凝胶 扩散 动力学 

分 类 号：TS201.1[轻工技术与工程—食品科学]