二醛木糖的合成及其交联性质分析

摘要/Abstract

摘要： 摘要：【目的】我国食品中唯一允许使用的小分子交联剂是戊二醛，其因毒性大应用范围受限。本研究设计并合成一种具低毒性预期的戊二醛类似物——二醛木糖，并将其作用于壳聚糖溶液以表征交联效果，同时为新型小分子交联剂的研发及应用提供理论基础。【方法】单丙酮葡萄糖经高碘酸钠氧化、脱保护获得二醛木糖，并交联壳聚糖溶液形成壳聚糖凝胶，利用全质构检测、低场核磁检测、差式扫描量热法等方法研究壳聚糖凝胶强度、流体特性、水分活度、热稳定性等性质，并予以分析。【结果】二醛木糖在水中以(?, ?)和(?, ?)二种结构存在，其比例为44.4:65.6；1.0%浓度的二醛木糖溶液所交联得到的凝胶，其硬度、粘性达到最高值，持水性能也最好。【结论】二醛木糖对壳聚糖具有明显的交联作用，且交联效果受浓度影响较为明显。本研究的结论在新型低毒性小分子交联剂开发领域有着较好的理论指导意义。

关键词: 关键词：交联, 壳聚糖, 凝胶, 二醛木糖

Abstract: Abstract: [Objective] Glutaraldehyde is the only small molecule cross-linking agent allowed for food use in China, but its substrate scope is limited due to its toxicity. In this study, Dialdoxylose is a low potentially toxic glutaraldehyde analogue. It was applied to chitosan solution to characterize the crosslinking effect. At the same time, it provided a theoretical basis for the development and application of new small molecule crosslinking agents. [Method] Monoacetone glucose was oxidized by sodium periodate and deprotected to obtain dialdoxylose, which was cross-linked with chitosan solution to form chitosan gel. The properties of chitosan gel such as strength, fluid properties, water activity and thermal stability were studied and analyzed by texture profile analysis, low field-nuclear magnetic resonance and differential scanning calorimeter. [Result] It was found that dialdoxylose exhibits two structure in the aqueous solution, (?, ?) and (?, ?), whose ratio is 44.4 : 65.6. The hardness, viscosity and water holding capacity of the chitosan gel crosslinked by 1.0% concentration of dialdoxylose solution reached the highest value. [Conclusion] Dialdoxylose has obvious cross-linking effect on chitosan, and the cross-linking effect is obviously affected by the concentration. The results of this study could potentially provide useful guidance to the development of new low-toxicity small molecular cross-linking agent.

Key words: Keywords: cross-linking, chitosan, gel, dialdoxylose

中图分类号:

TS201.2

荆树桐李正盛奥李涵曹红花厉雪聪刘永浩于嘉淇温璟如孙逊. 二醛木糖的合成及其交联性质分析[J]. 食品科学, 0, (): 0-0.

Shu-Tong JING. Preparation of dialdoxylose and preliminary study on their crosslinking ability[J]. FOOD SCIENCE, 0, (): 0-0.

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