期刊
FOOD CHEMISTRY
卷 333, 期 -, 页码 -出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2020.127493
关键词
Mesona chinensis polysaccharide; Chitosan; Hydrogel; Molecular weights; Salt ions
资金
- Program of the National Natural Science Foundation of China [31972034]
- Natural Science Foundation of Jiangxi Province, China [20182ACB21004]
- National Youth Talent Support Program of China
The effects of the addition of salt ions and molecular weights (Mw) of CH on Mesona chinensis polysaccharide (MCP)-chitosan (CH) hydrogel were investigated. Result indicated both low concentration of monovalent salt ions (Na+ and K+), divalent cations (Ca2+) and oxoanions (SO42-) could promote the gel properties of MCP-CH hydrogel. The Mw of CH has huge impact on the formation and properties of hydrogel. Combining the relationship between rheology and structural, monovalent salt ions such as Na+ and K+ affect gel formation and its properties by influencing electrostatic interaction and chain conformation. Both divalent cations (Ca2+) and oxoanions (SO42-) facilitated the formation of gel networks via electrostatic interaction, coordination bonds and hydrogen bonds. Moreover, Mw of CH influenced formation and texture of MCP-CH hydrogel via affecting the conformation of CH molecular chain. These findings will provide a few theoretical bases to understand the formation mechanism of MCP-CH hydrogel.
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