摘要
海藻酸钠微球在生物医药和食品工业等领域具有广泛应用,但目前对于其流变及摩擦特性缺乏系统性讨论。本研究使用高速剪切法和微流控法制备了不同粒径分布的海藻酸钠微球,并将制得的微球以无堆积(0.5 wt%)、半堆积(5 wt%)和紧密堆积(20 wt%)三个浓度分散在水中形成悬浊液,对比其粒径、形貌、流变特性(流动特性、黏弹特性、触变特性)和摩擦特性。结果表明,高速剪切法制备的微球粒径为127.7±55.0µm,而微流控法制备的微球形状更规则,粒径为91.2±3.3µm。高速剪切法制备的微球具有更强的剪切稀化行为。在低浓度(0.5 wt%~5 wt%)范围内,微流控法制备的微球以黏性特征为主,而高速剪切法制备的微球以弹性特征为主。微流控法制得微球的触变性及恢复能力更强,且摩擦系数受浓度影响较小。总体而言,微流控法制备的微球有更为稳定的流变及摩擦性能。本研究对理解海藻酸钠微球浓度和粒径分布对其流变及摩擦特性影响,及开发流变及摩擦性能可控的微球产品均具有重要意义。
Sodium alginate microspheres have a wide range of applications in the fields of biomedicine and food industry.However,until now there is a lack of systematic discussion on the rheological and tribological properties of sodium alginate microspheres.In this study,sodium alginate microspheres with different particle size distributions were prepared using high-speed shear and microfluidic methods respectively,and dispersed the microspheres obtained at three concentrations of no packing(0.5 wt%),semi packing(5 wt%),and close packing(20 wt%)respectively in water to obtain suspensions.Particle size,morphology,rheological properties(flow properties,viscoelastic properties,thixotropic properties),and tribological properties were compared.Results showed that the microspheres prepared by the high-speed shear method had a particle size of 127.7±55.0µm,while the microspheres prepared by microfluidic method had a more regular shape with the particle size of 91.2±3.3µm.The microspheres prepared by the high-speed shear method exhibited stronger shear thinning behavior.In the low concentration range(0.5 wt%~5 wt%),the microspheres prepared by microfluidic method showed obvious viscous characteristics,while the microspheres prepared by the high-speed shear method showed obvious elastic characteristics.The microspheres prepared by microfluidics exhibited stronger thixotropy and recovery ability,and their tribological coefficient was less affected by the concentration.Overall,the microspheres prepared by microfluidic method had more stable rheological and tribological properties.This study is significant for understanding the impact of concentration and particle size distribution of sodium alginate microspheres on their rheological and tribological properties,and worthwhile for developing microsphere products with controllable rheological and tribological properties.
作者
林嘉文
陈思谦
刘宇佳
朱杰
王凯
LIN Jiawen;CHEN Siqian;LIU Yujia;ZHU Jie;WANG Kai(College of Food Science,South China Agricultural University,Guangzhou 510642,China;Engineering Research Center of Health Food Design&Nutrition Regulation,Dongguan Key Laboratory of Typical Food Precision Design,China National Light Industry Key Laboratory of Healthy Food Development and Nutrition Regulation,School of Life and Health Technology,Dongguan University of Technology,Dongguan 523808,China)
出处
《食品工业科技》
北大核心
2025年第7期103-111,共9页
Science and Technology of Food Industry
基金
国家自然科学基金委员会青年科学基金项目(31801544)
广东省基础与应用基础研究基金项目(2022A1515140072)。
关键词
海藻酸钠微球
微流控
流变学
摩擦学
高速剪切法
流动特性
黏弹特性
触变特性
sodium alginate microspheres
microfluidics
rheology
tribology
high-speed shear
flow properties
viscoelastic properties
thixotropic properties
