Henan Province Engineering Research Center for Forest Biomass Value-added Products, School of Forestry, Henan Agricultural University, Zhengzhou 450002, China; Higher Institution Centre of Excellence (HICoE), Institute of Tropical Aquaculture and Fisheries (AKUATROP), Universiti Malaysia Terengganu, 21030 Kuala Nerus, Terengganu, Malaysia; Biofuel Research Team (BRTeam), Terengganu, Malaysia.
Department of Food Science and Technology, Faculty of Agriculture, Shahrood University of Technology, Shahrood, Iran.
Carbohydr Polym. 2022 Sep 1;291:119566. doi: 10.1016/j.carbpol.2022.119566. Epub 2022 May 4.
The effect of fatty acid type bonded to chitosan on the emulsifying properties of chitosan-based particles was investigated. Capric acid, myristic acid, and stearic acid were attached to chitosan chains. Longer fatty acids in the structure of chitosan lead to the better and more uniform formation of chitosan nanogels. The contact angle of chitosan, chitosan-capric acid, chitosan-myristic acid and chitosan-stearic acid were found to be 52.5°, 60.0°, 65.1° and 72.5°, respectively. Different chitosan nanogels were used to stabilize walnut oil emulsions, and the emulsion stabilized with chitosan-stearic acid nanogels had the lowest creaming index (15.2%). Stabilized emulsions with chitosans attached to longer chain acids were more adapted to the mechanism of Pickering emulsions, in addition to having higher viscosity as well as more gel-like behavior. In general, this study showed that emulsifying properties of chitosan could be improved by increasing the number of fatty acid carbons bonded to chitosan.
考察了与壳聚糖结合的脂肪酸类型对壳聚糖基粒子乳化性能的影响。将癸酸、肉豆蔻酸和硬脂酸连接到壳聚糖链上。壳聚糖结构中较长的脂肪酸导致壳聚糖纳米凝胶更好、更均匀的形成。壳聚糖、壳聚糖癸酸、壳聚糖肉豆蔻酸和壳聚糖硬脂酸的接触角分别为 52.5°、60.0°、65.1°和 72.5°。不同的壳聚糖纳米凝胶被用来稳定核桃油乳液，用壳聚糖硬脂酸纳米凝胶稳定的乳液具有最低的乳析指数（15.2%）。与长链酸结合的壳聚糖稳定的乳液更适应 Pickering 乳液的机制，除了具有更高的粘度和更凝胶状的行为。总的来说，这项研究表明，通过增加与壳聚糖结合的脂肪酸碳原子数，可以改善壳聚糖的乳化性能。
