Formation of Polyelectrolyte Complex Colloid Particles between Chitosan and Pectin with Different Degree of Esterification

5th Annual International Conference on Material Science and Engineering

Wang, Hui^1 ; Sun, Hongyuan^1 ; He, Jieyu^1

Department of Food Science and Technology, Hainan Tropic Ocean University, Sanya, China^1

关键词: Colloidal dispersion;    Colloidal particle;    Colorimetric methods;    High methoxyl pectins;    Low-methoxyl pectins;    Pectin methyl esterase;    Polyelectrolyte complexes;    Structure and morphology;   

Others  :  https://iopscience.iop.org/article/10.1088/1757-899X/275/1/012012/pdf
DOI  :  10.1088/1757-899X/275/1/012012

来源: IOP

【 摘 要 】

The effects of degree of esterification, pectin/chitosan ratio and pH on the formation of polyelectrolyte complex colloid particles between chitosan (CS) and pectin (PE) were investigated. Low methoxyl pectin (LPE) was achieved by de-esterifying high methoxyl pectin (HPE) with pectin methyl esterase. Turbidity titration and colorimetric method was used to determine the stability of complex colloid particles. The structure and morphology of complex particles were characterized by FTIR and TEM. When pectin solution was dropped into chitosan solution, complex colloidal dispersion was stable as PE/CS mass ratio was no more than 3:2. Colloidal particles of HPE-CS complex coagulated at larger ratio of PE/CS than LPE-CS. The maximum complex occurred at pH 6.1 for HPE-CS and pH 5.7 for LPE-CS, and decreasing pH leaded to the dissociation of complex particles. Electrostatic interactions between carboxyl groups on pectin and amino groups on chitosan were confirmed by FTIR. Colloidal particle sizes ranged from about 100 nm to 400 nm with spherical shape.