Le Mans Université, IMMM UMR-CNRS 6283, 72085 Le Mans, cedex 9, France.
Carbohydr Polym. 2021 Nov 1;271:118423. doi: 10.1016/j.carbpol.2021.118423. Epub 2021 Jul 10.
A range of commercial chitosan samples with different molar masses and degrees of acetylation was tested for their capacity to stabilize water in water (W/W) emulsions formed by mixing aqueous solutions of dextran and poly (ethylene oxide). To further understand the effect of the acetylation degree, commercial samples were acetylated and deacetylated to different degrees. The effect of pH and chitosan concentration on the stability was investigated. The lowest investigated degree of acetylation (6%) was sufficient to inhibit coalescence, but higher degrees that were studied (up to 50%) led to faster stabilization resulting in smaller stable dispersed droplets that did not sediment for at least one week. The effect of hydrophobic acetyl units on the stability was confirmed for κ-carrageenan that could stabilize the W/W emulsion only after acetylation. For chitosan it was shown that the molar mass should be above a critical value independent of the degree of acetylation.
研究了一系列具有不同相对分子质量和乙酰化度的商业壳聚糖样品，以测试其稳定由葡聚糖和聚（环氧乙烷）水溶液混合形成的水包水（W/W）乳液中水的能力。为了进一步了解乙酰化度的影响，对商业样品进行了不同程度的乙酰化和脱乙酰化。研究了 pH 值和壳聚糖浓度对稳定性的影响。最低研究的乙酰化度（6%）足以抑制聚结，但研究的更高程度（高达 50%）导致更快的稳定化，形成更小的稳定分散液滴，至少在一周内不会沉淀。只有经过乙酰化后，κ-卡拉胶的疏水性乙酰基单元才能对稳定性产生影响，证明了这一点。对于壳聚糖，结果表明，摩尔质量应该高于一个临界值，而与乙酰化度无关。
