ph 值和离子强度对壳聚糖乳化性质的影响 - 食品与生物技术学报.pdf

第30 卷第3 期 食 品 与生 物 技 术学 报 Vol. 30 No.3 2011年5 月 Journal of Food Scienceand Biotechnology M ay 2011 : 2011 pH 值和离子强度对壳聚糖乳化性质的影响 1, 2 1, 2 * 1, 2 李星科 , 姜启兴 , 夏文水 ( 1. 食品科学与技术国家重点实验室, 江南大学, 江苏无锡214122; 2. 江南大学食品学院, 江苏 无锡214122) : 壳聚糖具有优良的乳化性质, 利 浊度法和激光光散射技术测定了壳聚糖的乳化活力和 乳状液的稳定性, 研究了pH 值和离子强度对壳聚糖乳化性质的影响, 结果表明, pH 值和离子强 度对壳聚糖的乳化性质都有影响;在pH 值39~ 59 范围内, 随着溶液pH 值的升高, 壳聚糖的乳 化活力和乳状液的稳定性均呈增大趋势,在pH 值为59 时达到最大; 随着离子强度的增大, 壳聚糖 的乳化活力先增大后减小,在034 mol/ L 时达到最大, 而离子强度对乳状液稳定性没有显著影响 : 壳聚糖, pH, 离子 度, 乳化性质 : TS 202. 3 : A Effects of pH and Ionic Strength on Emulsifying Properties of Chitosan 1, 2 1, 2 * 1, 2 LI Xingke , JIANG Qixing , XIA Wenshui ( 1 State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; 2 School of Food Science and Technology, Jiangnan University, Wuxi 214122, China) Abstract:Chitosan has excellent emulsifying properties. mulsifying activity and stability of chitosan were determined using turbidimetric method and integrated light scattering technique. T he effects of pH and ionic strength on emulsifying properties of chitosan were studied in the manuscript . it was found that emulsifying activity and stability of chitosan continuously increased with a rise of pH values from 3. 9 to 5. 9. mulsifying activity of chitosan initially increased and reached at the maximum value (0. 34 mol/ L) , then decreased with the increment of ionic strength. Ionic strength had no distinct influence on emulsifying stability. Key ords: chitosan, pH, ionic strength, emulsifying properties ,