4.7 Article

Effect of coacervation conditions on the viscoelastic properties of N,O-carboxymethyl chitosan - gum Arabic coacervates

期刊

FOOD CHEMISTRY
卷 228, 期 -, 页码 236-242

出版社

ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2017.01.147

关键词

Complex coacervation; N,O-carboxymethyl chitosan; Gum Arabic; Viscoelasticity; Electrostatic interaction

资金

  1. National Natural Science Foundation of China [31571890]
  2. Shandong Provincial Natural Science Foundation [ZR2015CM037]

向作者/读者索取更多资源

The effects of coacervation acidity, phase separation temperature, ionic strength, and biopolymer ratio on the viscoelasticity of the N,O-carboxymethyl chitosan (NOCC) - gum Arabic (GA) coacervate were investigated by using coacervate yield as the indicator of electrostatic interaction strength. The strongest interaction between NOCC and GA occurred at pH 3.0, whereas the highest modulus values were found in the coacervate separated at pH 6.0. The coacervate yield did not vary with phase separation temperature in the range 4-55 degrees C, but the coacervate viscoelasticity declined as the temperature increased from 25 degrees C to 45 degrees C and then peaked at 55 degrees C. The presence of NaCl weakened the electrostatic interaction between the two polyelectrolytes, but no dose-dependent reduction in viscoelasticity was observed for their coacervates. Besides, the highest electrostatic interaction strength and coacervate viscoelasticity were recorded at different GA to NOCC ratios. It is proposed that the strength of electrostatic interaction is not the only parameter that determines the viscoelasticity of the NOCC - GA coacervate. (C) 2017 Elsevier Ltd. All rights reserved.

作者

我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。

评论

主要评分

4.7
评分不足

次要评分

新颖性
-
重要性
-
科学严谨性
-
评价这篇论文

推荐

暂无数据
暂无数据