Swelling Characteristics and Textural Properties of Two Kinds of Sodium Alginate-Based Hydrogels

doi:10.7506/spkx1002-6630-201719002

Abstract

Abstract: Chitosan, pectin and sodium alginate are all natural polysaccharides that are biocompatible and biodegradable. Chitosan-alginate hydrogel and pectin-alginate hydrogel were prepared by using CaCl2 as the cross-linking agent. The effect of CaCl2 concentration, the mass ratios of chitosan to sodium alginate and pectin to sodium alginate and cross-linking temperature on swelling properties of hydrogels in simulated gastrointestinal environments (gastric, small intestinal and colonic buffer solutions at pH 1.2, 6.8 and 7.4, respectively) were investigated. The results showed that swelling ratio of hydrogels prepared by cross-linking of chitosan or pectin and sodium alginate at a mass ratio of 1.25:1 with 0.09 mol/L CaCl2 added at 60 ℃ was low at pH 1.2 and high at pH 6.8 and 7.4, suggesting that the hydrogels had significant pH-sensitivity. In addition, the hydrogels had good textural properties.

Key words: sodium alginate, hydrogel, swelling ratio, pH-sensitivity

CLC Number:

TS201.7

QIN Xiaoli, YANG Rong, LIU Xiong, XIAO Qinlin, ZHANG Yue, GUO Kangle, ZHONG Jinfeng. Swelling Characteristics and Textural Properties of Two Kinds of Sodium Alginate-Based Hydrogels[J]. FOOD SCIENCE, 2017, 38(19): 7-11.

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Swelling Characteristics and Textural Properties of Two Kinds of Sodium Alginate-Based Hydrogels

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