疏水改性壳聚糖的合成与乳化性能研究

doi:10.3969/j.issn.1001-1803.2021.08.002

Abstract

Abstract:

As a natural polysaccharide, chitosan （CS） has excellent biocompatibility, biodegradability and renewability. Chitosan has different molecular weight and deacetylation degree. However, its strong hydrophilicity limits its application in food, cosmetics and other fields. Therefore, hydrophobic modification of chitosan can decrease the strong hydrophilicity and expand its application as emulsifier. That is, hydrophobic groups are introduced into its hydrophilic skeleton. However, the safety of chemical modifications needs to be considered. Maillard reaction does not use any chemical cross-linking agent, and the reaction process is simple and the products are biocompatible. As one of the main hydrophobic proteins, casein can be used to improve the amphiphilicity of polysaccharides. After enzymatic hydrolysis, casein hydrophobic peptides （CHP） can provide peptides with more hydrophobic groups. In this study, Maillard reaction was used to modify chitosan with CHP. The optimized conditions of Maillard reaction were temperature of 60 ℃, relative humidity of 75%, reaction time of three days, and the mass ratio of CHP to CS of 1∶3. The grafting degree was calculated through the content of free amino groups. The grafting degree for this series obtained was from 3.10% to 15.08%. In addition, the browning index increased as Maillard reaction was going on. Infrared spectroscopy and fluorescence spectroscopy were used for structural analysis. The vibration absorption peak of protein side chain changed after the reaction. The typical Schiff base was synthesized after Maillard reaction. Amadori product was formed after cyclization and rearrangement. The CHP-modified chitosan can stabilize emulsion. An O/W emulsion （50% olive oil in water） stabilized with 1% CHP-modified chitosan was prepared. The emulsion stabilized with CS breaks at the 7th day. In contrast, the emulsion stabilized with CHP-modified chitosan has large Zeta potential which provides large electrostatic repulsion between droplets, inhibiting demulsification, flocculation or coalescence of the emulsion. The particle size and particle size distribution of the emulsion have little change during the storage period. The emulsion has excellent long-term storage stability in 28 days.

Key words: chitosan, hydrophobic modification, amphiphilic, emulsifier

CLC Number:

TQ658

Meng Xinyu,Liu Huan,Hu Xueyi,Xia Yongmei. Synthesis and emulsification properties of hydrophobically modified chitosan[J].China Surfactant Detergent & Cosmetics, 2021, 51(8): 705-710.

Figures/Tables 6

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	Zeta电位/mV		粒径/μm
	0天	28天	0天	28天
CS85-30	10.32±1.97	8.36±3.06	28.43	37.98
con85-30	33.86±3.36	16.20±2.25	7.23	7.63
con85-50	41.51±0.52	17.04±3.26	6.37	6.72
con85-70	49.42±2.57	36.12±2.26	5.46	5.73
con90-50	42.02±2.19	22.66±1.77	6.72	6.75
con95-50	41.10±4.29	22.24±3.06	6.54	6.89

Synthesis and emulsification properties of hydrophobically modified chitosan

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