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Please use this identifier to cite or link to this item: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/27325

Title: 幾丁聚醣/三聚磷酸鹽奈米粒的尺寸調控與貯藏時尺寸的變化
Authors: 蔡敏郎;陳榮輝;白士緯
Contributors: NTOU:Department of Food Science
國立臺灣海洋大學:食品科學系
Keywords: 幾丁聚醣;三聚磷酸鹽;奈米粒;粒徑調控
Date: 2009
Issue Date: 2011-10-21T02:24:29Z
Publisher: 海峽兩岸幾丁質幾丁聚醣學術研討會論文集(September 21-28, 2009,台北,台灣)
Abstract: Abstract:The objective of this study is to investigate the effect of initial size and solution pH on changes of size of chitosan/tripolyphosphate (CS/TPP) nanoparticles stored in the pH 7.5 phosphate buffer at 25oC. CS was prepared from squid pen by acid and alkali treatment and hot alkali treatment. Degree of deacetylation of CS was 71% and molecular weight of CS was 450 kDa. Sizes of CS nanoparticles were measured by light scattering. The original size of CS/TPP nanoparticle was 306.5±1.8 nm right after preparation with ultrasonic output power of 29 watt on 2 mg/mL CS solution at 25 oC for 4 min. The sizes reduced rapidly to 160.6±1.0, 127.8±1.8, and 111.2±1.3 nm after transferred to pH 5.5, 7.5 and 9.9 phosphate buffer, respectively, at 25oC for one hour. The results showed that the sizes of CS/TPP nanoparticles decreased with increasing pH of storage phosphate buffer. In additional, the initial sizes of nanoparticles affected also by the initial size, the larger initial size ones reduced their size, however, the smaller initial size ones raised their size in pH 7.5 phosphate buffer at 25oC for 10 days. The changes of nanoparticles size are classified to instantaneous, aging, and swelling/aggregation stages over time for 97 days. The size reduced rapidly in instantaneous stage. The size change was insignificantly in aging stage. The size increased significantly in swelling/aggregation stage. The size of nanoparticle decreased insignificantly from instantaneous stage and onto aging stage in both pH 5.5 and pH 7.5 buffer over time for 10 days. However, the size increased significantly from instantaneous stage and onto swelling/ aggregation stages in pH 9.9 buffer for 10 days.
Relation: pp.148-153
URI: http://ntour.ntou.edu.tw/handle/987654321/27325
Appears in Collections:[食品科學系] 演講及研討會

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