酪蛋白酸钠和阿拉伯胶相互作用的研究及纳米粒的制备
发布时间：2018-10-22 19:00
【摘要】：通过对酪蛋白酸钠(SC)与阿拉伯胶(GA)复合体系浊度、粒径和Zeta电位的表征来研究p H、SC/GA浓度比、SC与GA总浓度和离子强度(Na Cl浓度)对两者相互作用及纳米粒形成的影响,利用透射电镜(TEM)表征纳米粒的微观形貌,并对纳米粒的贮藏稳定性进行考察,最后借助红外光谱(FTIR)和荧光光谱探讨SC与GA相互作用形成纳米粒的机制。结果发现:p H、离子强度可显著影响SC和GA两者相互作用及纳米粒的形成,表明两者形成纳米粒的主要作用力是静电相互作用。同时得到SC和GA相互作用形成稳定纳米粒的条件为:SC/GA浓度比1∶1,p H4.2,SC与GA总浓度3.0 mg/m L,Na Cl浓度10 mmol/L。在此条件下形成的纳米粒粒径约为142 nm,Zeta电位约为-21.43 m V,于4℃贮藏30 d后仍保持稳定。TEM结果显示纳米粒呈球形。FTIR证实两者之间的静电相互作用发生在SC中的-NH+3和GA中的-COO-之间。荧光光谱表明SC和GA通过静电相互作用形成纳米粒的结合是低亲和性的。
[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，
本文编号：2288030
[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，
本文编号：2288030
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