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|Contributors: ||NTOU:Department of Food Science|
|Issue Date: ||2011-10-21T02:24:29Z
|Publisher: ||2009年台灣幾丁質幾丁聚醣研討會論文集(July 17, 2009,長庚大學,桃園,台灣)|
|Abstract: ||Abstract:The objective of the study is to explore the effects of ultrasonic radiation treatment during preparation on the particle size and storage stability at 25oC, pH 7.5 phosphate buffer of chitosan nanoparticles prepared by iontotropic gelation with sodium tripolyphosphate. Chitosan was prepared from squid pen by acid and alkali treatment and hot alkali treatment. Degree of deacetylation of chitosan was 71% and molecular weight of chitosan was 450 kDa. Particle size of chitosan nanoparticles were measured by light scattering. The results showed that the particle size of chitosan nanoparticles were decreased with increasing the output power, radiation time, solution temperature, or decreasing concentration of chitosan solution. These nanoparticles stored in pH 7.5 phosphate buffer at 25 oC. The slopes of curves of nanoparticle sizes could divide chitosan nanoparticles into 3 types: particle size increases slightly, particle size does not change almost, particle size increases. This may be concerned with molecular weight of chitosan, interaction of chitosan molecule, and swelling of nanoparticle. The correlation between particle size of nanoparticle and enthalpy are negative.|
|Appears in Collections:||[食品科學系] 演講及研討會|
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