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Please use this identifier to cite or link to this item: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/39467

Title: Chitin nanofiber as a promising candidate for improved salty taste
Authors: Wan-Jou Jiang
Min-Lang Tsai
Tristan Liu
Contributors: 國立臺灣海洋大學:食品科學系
Keywords: Kinematic viscosity
Ultrasonication
Saltiness
Astringency
Zeta potential
Date: 2017-01
Issue Date: 2016-12-14T02:31:01Z
Publisher: LWT - Food Science and Technology
Abstract: Abstract: In this study, we prepared chitin nanofibers (CNFs) of varying diameter and added sodium chloride (NaCl) to CNF solutions. We performed ultrasonication on the CNFs for 30, 45, and 60 min, following which, the CNFs (i.e., CNF30, CNF45, CNF60) displayed a diameter of 9.3, 5.6, and 5.1 nm, respectively; the diameter decreased with the ultrasonication time. The zeta potential of CNFs with various concentrations and diameters ranged from 21.8 to 37.3 mV. The kinematic viscosities of the CNFs were affected with the CNF concentrations and addition of NaCl. When 0.15 and 0.30 g/L CNF solutions were added 3.0 g/L NaCl, they tasted saltier than the 3.0 g/L NaCl solution, but less astringent compared with the CNF solutions without NaCl. The saltiness enhancement of CNF60 was superior to that of the CNF30 and CNF45 due to CNF60 was smaller diameter and less intertwined. The single bondNH3+ of CNF bound Cl− by electrostatic interactions that causing the ratio of free Na+ in the diffuse layer increased and then improving the saltiness and decreasing the astringency of the solutions. Therefore, application of CNFs in food is promising.
Relation: 75
URI: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/39467
Appears in Collections:[食品科學系] 期刊論文

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