Title of article :
The interaction of chitosan and olive oil: Effects of degree of deacetylation and degree of polymerization
Author/Authors :
Dimzon، نويسنده , , Ian Ken D. and Ebert، نويسنده , , Jürgen and Knepper، نويسنده , , Thomas P.، نويسنده ,
Issue Information :
روزنامه با شماره پیاپی سال 2013
Pages :
7
From page :
564
To page :
570
Abstract :
The combined effects of degree of deacetylation (DD) and degree of polymerization (DP) on the ability of chitosan to interact with olive oil was studied. The oil-binding test, a method that makes use of olive oil as a representative fat, was adopted as a measure of the interaction of chitosan and olive oil. The oil-binding capacities of twelve chitosan samples with DPs ranging from 470 to 1450 and DDs of 75% to 95% were determined. The oil-binding capacities were then correlated to the DD and DP using partial least squares (PLS) regression. The generated PLS model had a root mean square error of prediction (RMSEP) of 9.1%. Results indicated that oil-binding capacity is a function of DD more than of DP. For chitosan with DD at the interval 50% < DD < 90%, a negatively sloped linear correlation was obtained for DD and oil-binding capacity suggesting that hydrophobic intermolecular forces of attraction dominates the interaction of chitosan with olive oil. For chitosan with DD > 90%, the observed deviation from the linear correlation increased. In this interval, free fatty acid anions facilitate the interaction of chitosan and olive oil. Free fatty acids form a stable ionic interaction with the former and a strong hydrophobic interaction with the latter.
Keywords :
PLS , Chemometrics , Oil-binding capacity , Chitosan , Degree of deacetylation , Degree of polymerization
Journal title :
CARBOHYDRATE POLYMERS
Serial Year :
2013
Journal title :
CARBOHYDRATE POLYMERS
Record number :
1624232
Link To Document :
بازگشت