期刊
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
卷 47, 期 11, 页码 2266-2272出版社
WILEY
DOI: 10.1111/j.1365-2621.2012.03097.x
关键词
Chitosan; media milling; nanoparticle
资金
- fund for 863 Project [2007AA100401, 2011AA090801]
- National Natural Science Funds of China [20876068, 20571034]
- Science and Technology Plan Project of Guangdong Province [2010B090400467]
- State key Laboratory of Food Science and Technology [SKLF-MB-200805]
- Fund Project for Transformation of Scientific and Technological Achievements of Jiangsu Province [BA2009082]
Three different molecular weights of chitosan were pulverised to nanoparticles by wet media milling. The effects of the milling on properties of chitosan, such as viscosity average molecular weight (Mv), ash content, the degree of deacetylation (DD), particle size, chemical structure, colour, swelling power and apparent viscosity, were investigated. Our results showed that high (578.3 kDa), medium (181.6 kDa) and low (66.3 kDa) molecular weight chitosan with particle size of 342.7, 358.1 and 346.2 mu m were milled to nanometre range after 1, 1.5 and 2.5 h of milling, respectively. After 5 h of milling, the particle sizes of the three samples were decreased to 543.8, 366.6 and 308.4 nm, respectively. Chitosan did not show significant increase in ash contents after milling. The milling decreased the Mv of chitosan, but did not change DD and the chemical structure. The suspension of chitosan nanoparticles was of cream-white colour. The swelling powder and apparent viscosity of chitosan increased after the milling treatment.
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