壳聚糖与聚维酮交联水凝胶对脂肪的吸附特性  

Binding characteristics of chitosan and povidone cross-linked hydrogel with fat

作　　者：李若慧[1] 苏丹[1] 于红艳[1] 袁志奎[1] 

机构地区：[1]北京联合大学生物化学工程学院,北京100023

出　　处：《食品科技》2013年第2期224-228,共5页Food Science and Technology

摘　　要：以戊二醛为交联剂,对壳聚糖和聚维酮进行交联反应,制备具有互穿网络结构的壳聚糖改性水凝胶。以花生油作为吸附对象,考察壳聚糖交联聚维酮改性水凝胶在不同pH值的生理盐水溶液中对脂肪的吸附能力。结果表明:聚糖交联聚维酮水凝胶在中性和碱性介质中的溶胀性能比单纯的壳聚糖有很大提高,在37℃pH7.2的生理盐水溶液中溶胀度可达到400%,并呈现pH敏感性;在该介质中,其脂肪吸附量是壳聚糖在同样环境中吸附量的3.4倍。扫描电镜照片显示水凝胶的微观形貌呈现微观相分离结构,这种结构对其溶胀和对脂肪的吸附性能会产生重要作用。A type chitosan and povidone cross-linked hydrogel was prepared through chemical modification method with glutaral as cross-linking reagent,which forms an interpenetrating polymer network.Binding characteristics of hydrogel with peanut oil（PO） study was carried out to investigate the fat-binding capacity（FBC）.Its FBC was determined in different pH physiological saline solution.The results showed that the the swelling property of the hydrogel had been greatly improved than of chitosan in a neutral and alkali medium,approximately 400% at 37 ℃ in pH7.2 with pH sensitivity.Its FBC was 3.4 times at 37 ℃ in pH7.2 as amount as of chitosan under the same conditions.The SEM test indicated that the hydrogel surface of cross-linked chitosan with povidone had micro-phase separation structure which would effect on its swelling properties and fat-binding capacity.

关 键 词：壳聚糖 聚维酮 水凝胶 脂肪吸附量 

分 类 号：TS201.4[轻工技术与工程—食品科学]