EFFECT OF COMPLEXATION CONDITIONS ON XANTHAN?-CHITOSANPOLYELECTROLYTEGELS AS AN ENCAPSULATING AGENT

来源 :第十四届世界食品科技大会 | 被引量 : 0次 | 上传用户：sivi1818

【摘要】

：

【作者】

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Y.Martin Lo. Sanem Argin-Soysall Peter Ko fimas

【机构】

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University of Maryland, College Park, 20742 UNITED STATES

【出处】

：

第十四届世界食品科技大会

【发表日期】

：

2008年1期

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　　Polyelectrolyte hydrogels formed by xanthan gum and chitosan can be used for encapsulation and controlled release of food ingredients,cells,enzymes,and therapeutic agents.In this study,xanthan?-chitosan microcapsules were formed bycomplex coacervation.The effects of initial polymer concentration and chitosan solution pH on the crosslinking density of xanthan?-chitosan network were investigated byswelling studies and modulated differential scanning calorimetry (MDSC) analysis.The crosslinking density was found to be less dependent on chitosan solution concentration than xanthan solution concentration and chitosan pH.

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EFFECT OF COMPLEXATION CONDITIONS ON XANTHAN?-CHITOSANPOLYELECTROLYTEGELS AS AN ENCAPSULATING AGENT

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