文献类型：期刊文献

中文题名：阳离子壳聚糖的制备及其与脂肪相互作用的研究

英文题名：阳离子壳聚糖的制备及其与脂肪相互作用的研究

作者：侯玉梅[1];方波[1];郁瑛芝[1]

机构：[1]华东理工大学生物工程学院食品科学系,上海200237

年份：2007

卷号：28

期号：3

起止页码：98

中文期刊名：食品工业科技

外文期刊名：Science and Technology of Food Industry

收录：CSTPCD;;北大核心:【北大核心2004】；CSCD:【CSCD2011_2012】；

语种：中文

中文关键词：壳聚糖;阳离子壳聚糖;脂肪吸附容量

外文关键词：chitosan; cationic chitosan; fat-binding capacity

摘要：对壳聚糖(CTS)进行了阳离子化改性,合成了壳聚糖羟丙基三甲基氯化铵(HTACC),采用化学分析方法和IR谱图对其进行了表征,并以CTS为对照组,首次研究了HTACC与脂肪(花生油)的相互作用。通过体外实验,模拟人体的消化系统,考察了CTS和HTACC的脂肪吸附容量,探讨了溶剂盐酸溶液的pH和样品浓度对吸附脂肪的影响。结果表明,HTACC脂肪吸附容量优于壳聚糖,盐酸溶液的pH和样品浓度均可影响样品的吸脂能力。
Quaternary ammonium salt of chitosan （CTS） derivatives N -hydroxy propyl three methyls ammonium chloride chitosan （HTACC） was synthesized in order to improve its cationic content and water solubility. The compound has been designed and confirmed by IR spectroscopy and chemical analyses. The interaction between the two polymers and fat （peanut oil） were investigated and their fat-binding capacities in vitro have been studied by using a model of digestive tract. The result indicated that HTACC has higher adsorption capacity than CTS and the pH and the concentration of sample-hydrochloricacid water solution used were the important factors influencing the fat-binding capacity.