發(fā)布時(shí)間：2018-10-22 19:00

【摘要】：通過(guò)對(duì)酪蛋白酸鈉(SC)與阿拉伯膠(GA)復(fù)合體系濁度、粒徑和Zeta電位的表征來(lái)研究p H、SC/GA濃度比、SC與GA總濃度和離子強(qiáng)度(Na Cl濃度)對(duì)兩者相互作用及納米粒形成的影響,利用透射電鏡(TEM)表征納米粒的微觀形貌,并對(duì)納米粒的貯藏穩(wěn)定性進(jìn)行考察,最后借助紅外光譜(FTIR)和熒光光譜探討SC與GA相互作用形成納米粒的機(jī)制。結(jié)果發(fā)現(xiàn):p H、離子強(qiáng)度可顯著影響SC和GA兩者相互作用及納米粒的形成,表明兩者形成納米粒的主要作用力是靜電相互作用。同時(shí)得到SC和GA相互作用形成穩(wěn)定納米粒的條件為:SC/GA濃度比1∶1,p H4.2,SC與GA總濃度3.0 mg/m L,Na Cl濃度10 mmol/L。在此條件下形成的納米粒粒徑約為142 nm,Zeta電位約為-21.43 m V,于4℃貯藏30 d后仍保持穩(wěn)定。TEM結(jié)果顯示納米粒呈球形。FTIR證實(shí)兩者之間的靜電相互作用發(fā)生在SC中的-NH+3和GA中的-COO-之間。熒光光譜表明SC和GA通過(guò)靜電相互作用形成納米粒的結(jié)合是低親和性的。
[Abstract]:By characterizing the turbidity, particle size and Zeta potential of sodium casein sodium (SC) / Arabian gum (GA) complex system, the effects of the concentration ratio of pHS / GA, the total concentration of SC and GA and the concentration of ionic strength (Na Cl) on the interaction and the formation of nanoparticles were studied. The morphology of nanoparticles was characterized by transmission electron microscope (TEM) (TEM), and the storage stability of nanoparticles was investigated. Finally, the mechanism of the interaction between SC and GA was discussed by means of IR (FTIR) and fluorescence spectra. The results show that the ionic strength of: p H, can significantly affect the interaction between SC and GA and the formation of nanoparticles, indicating that the main interaction force between them is electrostatic interaction. At the same time, the conditions for the formation of stable nanoparticles by the interaction of SC and GA are as follows: the ratio of SC/GA concentration to GA concentration is 1: 1pH4.2C and the total concentration of GA is 3.0 mg/m Lnna Cl concentration 10 mmol/L.. Under these conditions, the particle size of the nanoparticles was about -21.43 MV, and remained stable after storage at 4 鈩，

本文編號(hào)：2288030