壳聚糖与果胶复合作用研究及显微观察  

Study and microscopic observation on complexation of chitosan and pectin

作　　者：张立彦[1] 刘小芳[1] 李作为[2] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640 [2]广东轻工职业技术学院,食品与生物工程系,广东广州510300

出　　处：《食品工业科技》2016年第20期115-120,共6页Science and Technology of Food Industry

基　　金：华南理工大学中央高校基本科研业务费资助项目(2014ZM0070);广东省科技计划项目(2014B020204002)

摘　　要：探讨了壳聚糖和果胶特性、加量配比、溶液p H及聚合物浓度对壳聚糖与果胶复合溶液浊度、ζ-电位的影响,并结合观察复合物的显微状态研究其影响机制及壳聚糖/果胶的静电复合过程。结果表明,适当分子量的壳聚糖（15万）更易与果胶形成大颗粒的复合物,壳聚糖脱乙酰度对溶液浊度的影响不大;高酯果胶易与壳聚糖形成结构紧密的复合物;随果胶加量升高,复合物显微结构从松散、稀疏变为致密,溶液浊度也呈现4阶段变化;当果胶加量在82%（w/w）左右时复合物颗粒ζ-电位为0,但对应的溶液浊度并不是最高;壳聚糖及果胶在溶液p H3.0-4.0之间最易发生静电复合并形成结构均匀、细密的复合物,溶液浊度也较高;由于聚合物浓度影响了分子链的伸展及静电复合,使得复合物结构明显不同。Abstract： Effects of characteristics of chitosan and pectin, chitosan/pectin ratio, solution pH and polymer concentration on the turbidity and ζ- -potential of solution were investigated and the affecting mechanisms, electrostatic complexation between chitosan and pectin were elaborated by combining the microstructure of complex.The results showed that chitosan with medium molecular weight（ 15 × 10^4 ） react more easily with pectin to form large complexes, while the deacetylation degree of chitosan had small effect on turbidity of complexation solution.High methoxyl pectin could form compact complexes with chitosan.With the addition level of pectin increasing,the microstructure of complexes changed from loose and sparse to more compacter, and the turbidity of solution showed 4 phases.The ζ--potential of complexation particles became 0 at pectin addition level of with 82% （w/w）, but the turbidity of solution didn＇t reach the maximum.When the solution pH was between 3.0 and 4.0, chitosan and pectin were easiest to interact with each other to form complexes with a even, dense structure and the solution had higher turbidity.The complexes formed by chitosan and pectin with various concentrations showed significant different structure because of the effects of polymer concentration on stretch of molecular chain and polyelectrolyte complexation.

关 键 词：壳聚糖 果胶 静电复合 显微观察 

分 类 号：TS201.1[轻工技术与工程—食品科学]