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Please use this identifier to cite or link to this item: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/27173

Title: Changes in the Mark–Houwink hydrodynamic volume of chitosan molecules in solutions of different organic acids, at different temperatures and ionic strengths
Authors: Rong Huei Chen;Wei Yu Chen;Shang Ta Wang;Chu Hsi Hsu;Min Lang Tsai
Contributors: NTOU:Department of Food Science
國立臺灣海洋大學:食品科學系
Keywords: Chitosan;Hydrodynamic volume;Compaction;Acidic degradation
Date: 2009-11-17
Issue Date: 2011-10-21T02:23:50Z
Publisher: Carbohydrate Polymers
Abstract: Abstract:The objective of this study is to explore the cause(s) of changes in the hydrodynamic volume of chitosan molecules in solutions of different organic acids, at different temperatures and ionic strengths. Change in intrinsic viscosity is used as the parameter to elucidate the causes of changes in the hydrodynamic volume of chitosan molecules in these solutions. Results show that the intrinsic viscosity of chitosan decreases in acetic acid or in malic acid over storage time. These decreases are more pronounced in acetic acid solution than in malic acid solution, more significant in higher temperature than in lower temperature solutions, and greater in solutions without NaCl than in solutions containing higher NaCl. The decrease in intrinsic viscosity can perhaps be attributed to the compounded effects of compaction of the chitosan molecules and/or acidic degradation during storage.
Relation: 78(4), pp.902–907
URI: http://ntour.ntou.edu.tw/handle/987654321/27173
Appears in Collections:[食品科學系] 期刊論文

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