食品科学 ›› 1998, Vol. 19 ›› Issue (11): 7-11.
• 食品科学 • 上一篇 下一篇
邱广亮, 邱广明
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QIU Guang-Liang, QIU Guang-Ming
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摘要: 研究了明胶改性新途径,制备了内含四氧化三铁晶粒、外壳为明胶的纳米级明胶复合微球。微球为规则球形,内部为多相构造,粒径分布均一,具有良好的分散稳定性和磁响应性。考察了明胶和亚铁离子浓度、溶液pH、搅拌速度等因素对磁性明胶微球形成的影响,并用IR和TEM等测试手段进行了性质表征。
关键词: 明胶, 磁响应性, 粒径, 磁性明胶复合微球
Abstract: The magnetic microsheres have been prepared by precipitation of magnetite from the mixture of ferrous ions and hydrogen peroxide in the prensence of gelatin and sodium hydroxide. The microspheres containing magnetite cores surrounded, by chemisorbed gelatin have 7~400nm diameter with being distributed. They have good mopetic risponsibility in the presence of magnetic field and food dispersion stabylity in water. Experiments have indicatde that gelatin,pH of solution and ferrous chloride have the great effects on forming magnetic gelatin microspheres.
Key words: Gelatin Magnetic microspheres Diameter Magnetic risponsibility
邱广亮, 邱广明. 磁性明胶复合微球的制备和性质[J]. 食品科学, 1998, 19(11): 7-11.
QIU Guang-Liang, QIU Guang-Ming. The Preparation of Magnetic gelatin Micrsheres and Its Properties[J]. FOOD SCIENCE, 1998, 19(11): 7-11.
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