两种海藻酸钠基凝胶的溶胀和质构性能  

Swelling Characteristics and Textural Properties of Two Kinds of Sodium Alginate-Based Hydrogels

作　　者：覃小丽[1] 杨溶 刘雄[1] 肖沁林 张月[1] 郭康乐 钟金锋[1] QIN Xiaoli;YANG Rong;LIU Xiong;XIAO Qinlin;ZHANG Yue;GUO Kangle;ZHONG Jinfeng(College of Food Science, Southwest University, Chongqing 400715, China)

机构地区：[1]西南大学食品科学学院,重庆400715

出　　处：《食品科学》2017年第19期7-11,共5页Food Science

基　　金：国家自然科学基金青年科学基金项目(31501446;31601430);中央高校基本科研业务费专项资金项目(XDJK2016B034;XDJK2017B040);重庆市基础科学与前沿技术研究专项(cstc2015jcyj A80013;cstc2017jcyj AX0036);重庆市现代特色效益农业调味品产业技术体系资金项目(2017[7])

摘　　要：壳聚糖、果胶和海藻酸钠是天然多糖,具有良好的生物相容性和生物可降解性等优点。以CaCl_2为交联剂制备壳聚糖-海藻酸钠水凝胶和果胶-海藻酸钠水凝胶,研究Ca Cl2浓度、多糖质量比(壳聚糖与海藻酸钠、果胶与海藻酸钠)和交联温度对水凝胶在模拟人体胃肠道环境(pH 1.2胃、pH 6.8小肠、pH 7.4结肠缓冲溶液)中溶胀性能的影响。当壳聚糖或果胶和海藻酸钠质量比为1.25∶1、CaCl_2浓度为0.09 mol/L、温度为60℃时,制备的水凝胶在pH 1.2溶液中溶胀率最小,在pH 6.8和pH 7.4溶液中溶胀率较大;结果表明所制备水凝胶具有pH值敏感性。此外,在优化条件下水凝胶具有较好的质构性能。Chitosan,pectin and sodium alginate are all natural polysaccharides that are biocompatible and biodegradable.Chitosan-alginate hydrogel and pectin-alginate hydrogel were prepared by using CaCl2as the cross-linking agent.The effect of CaCl2concentration,the mass ratios of chitosan to sodium alginate and pectin to sodium alginate and cross-linking temperature on swelling properties of hydrogels in simulated gastrointestinal environments(gastric,small intestinal and colonic buffer solutions at pH1.2,6.8and7.4,respectively)were investigated.The results showed that swelling ratio of hydrogels prepared by cross-linking of chitosan or pectin and sodium alginate at a mass ratio of1.25:1with0.09mol/L CaCl2added at60℃was low at pH1.2and high at pH6.8and7.4,suggesting that the hydrogels had significant pH-sensitivity.In addition,the hydrogels had good textural properties.

关 键 词：海藻酸钠 水凝胶 溶胀率 pH值敏感性 

分 类 号：TS201.7[轻工技术与工程—食品科学]