摘要
以羧化壳聚糖为原料,卡波姆为凝胶增稠剂,经过充分溶胀、搅拌和破碎,制成羧化壳聚糖—卡波姆复合凝胶,研究卡波姆添加量、羧化壳聚糖添加量、贮藏温度及p H对复合凝胶感官、稳定性及质构特性的影响,探讨了羧化壳聚糖—卡波姆复合凝胶的抑菌效果,确定其最佳制备工艺.结果表明,羧化壳聚糖与卡波姆具有很好的相容性,复合凝胶呈无色透明半固体状,质地均匀细腻有光泽,无异味,性质温和,稳定性好.以质量分数为1%的卡波姆为辅料,配制羧化壳聚糖质量分数为1%的复合凝胶,此时复合凝胶p H约为5.0,质构稳定性良好,易于涂展,可常温下贮藏,对大肠杆菌、金黄色葡萄球菌、白色假丝酵母、酿酒酵母和枯草芽孢杆菌均具有良好的抑菌效果,抑菌率分别达到74.3%、64.6%、96.4%、98.4%、74.3%.
Complexed gel of carboxymethylchitosan-carbomer was obtained by full swelling, stirring and crushing, using carboxym- ethylchit0san as a raw material and carbomer as a thickener. The effect of adding proportion of carbomer and carboxymethylchitosan, storage temperature and pH was optimized for the best sensory properties, stability and textural properties of complexed gel, and the antibacterial effect was tested. The results showed that carboxymethylchitosan and earbomer had a good compatibility, and the pre- pared complexed gel was colorless, semisolid, stable, luster, smooth, uniform, mild, and had no peculiar odor. The optimized complexed gel contained 1% carbomer and 1% carboxymethylehitosan, and the pH was about 5.0. Its textural properties stability was better, it was easy-to-spread and could be stored at normal temperature. The ant/bacterial activ/ties of the gel on Escherichia co- li, Staphylococcus aureus, Candida albicans, Saccharomyces cerevisiae and Bacillus subtilis was outstanding, and the inhibitory rates were 74.3%, 64.6%, 96.4%, 98.4% and 74.3%, respectively.
出处
《福建农林大学学报（自然科学版）》
CSCD
北大核心
2015年第4期408-413,共6页
Journal of Fujian Agriculture and Forestry University:Natural Science Edition
基金
漳州市自然科学基金项目(ZZ2013J06)
福建省教育厅A类科技项目(JA14205)
关键词
卡波姆940
羧化壳聚糖
复合凝胶
稳定性
质构
抑菌活性
Carbomer 940
carboxymethylchitosan
complexed gel
stability
texture
antibacterial activity
