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钙源及海藻酸钠/多孔玉米淀粉配比对其凝胶特性的影响(网络首发、推荐阅读)
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Effects of Calcium Source and Sodium Alginate to Porous Corn Starch Ratio on the Characteristics of Sodium Alginate-Porous Starch Complex Gel(Online First, Recommended Article)
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    摘要:

    采用氯化钙滴注法和碳酸钙内源固化法制备不同多孔淀粉含量的海藻酸钠凝胶,并分析了凝胶硬度、析水率、溶胀特性、结晶结构、微观结构等性质。结果表明:钙源和海藻酸钠/多孔淀粉配比(质量比r值)显著影响凝胶性质,r较高时(r=4∶2或5∶1),碳酸钙诱导形成形状均一、结构致密凝胶块,硬度较大,析水率低,氯化钙诱导形成形状均一、具有致密外壳的凝胶珠。不同的凝胶结构使凝胶珠在初期溶胀较慢,最终的溶胀率较高;而凝胶块在初期溶胀较快,最终的溶胀率稍低。两种方法制备的凝胶具有结肠液中溶胀率高、胃液中溶胀率低的特点,具有良好的pH响应性。微观结构分析表明,海藻酸钠与多孔淀粉之间具有良好的相容性。研究结果对开发制备pH响应型生物活性物质递送载体有借鉴意义。

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    Sodium alginate-porous starch complex gels were prepared by calcium chloride dripping method and calcium carbonate internal gelation method. Furthermore, hardness, syneresis, swelling characteristics, crystalline structure and microstructure of the complex gels were analyzed. The results showed that the gel properties were significantly affected by calcium source and sodium alginate to porous starch ratio (mass ratio defined as r value). At high r value (r =4∶2 or 5∶1), calcium carbonate caused the formation of gel curds with uniform shape and dense structures, which also showed high gel hardness and low syneresis. Meanwhile, calcium chloride caused the formation of gel beads with uniform shape and hard shell. Due to different gel structures, the initial swelling speed of gel beads was slow and the final swelling ratio was high, while the initial swelling speed of gel curds was fast and the final swelling ratio was relatively low. The gels prepared by these two methods showed high swelling ratio in simulated colonic fluid and low swelling ratio in simulated gastric fluid, indicating good pH response. Microstructure analysis showed there was good compatibility between sodium alginate and porous starch. The results of the present research could provide useful information to develop pH responded delivery system for bioactive substances.

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王雨生,赵敬松,栾茜玉,陈海华*.钙源及海藻酸钠/多孔玉米淀粉配比对其凝胶特性的影响(网络首发、推荐阅读)[J].粮油食品科技,2022,30(5):139-148.

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  • 在线发布日期: 2022-09-26
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