Rheological characterization of pH-responsive carboxymethyl starch/beta-cyclodextrin microgels
文献类型： 外文期刊
作者： Zhang, Bao 2 ; Long, Jie 1 ; Xie, Qiutao 3 ; Tian, Yaoqi 1 ; Xu, Xueming 2 ; Jin, Zhengyu 2 ;
作者机构： 1.Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Peoples R China
2.Jiangnan Univ, Sch Food Sci & Technol, Wuxi 214122, Peoples R China
3.Hunan Acad Agr Sci, Hunan Agr Prod Proc Inst, Changsha, Hunan, Peoples R China
关键词： beta-cyclodextrin microgels;Carboxymethyl starch;Rheology;Swelling degree
期刊名称：STARCH-STARKE （ 影响因子：2.741； 五年影响因子：3.112 ）
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收录情况： SCI
摘要： Carboxymethyl starch (CMS)/beta-cyclodextrin (beta-CD) microgels with pH and ionic strength sensitivities have been synthesized by chemical crosslinking. The characterization of microgels was investigated by thermogravimetric analysis, zeta potential measurements, swelling, and rheological analyses. Thermogravimetric analysis data showed that the initial degradation temperature of microgels was higher than that of CMS, but lower than that of beta-CD. The zeta potentials of microgels decreased with increasing weight ratio R beta-CD/CMS and ionic strength, but increased with increasing pH. The swelling degree of microgels showed an abrupt increase in the pH range 3-6 due to the ionization of carboxylic groups, and then remained almost constant. However, it decreased with increasing ionic strength. Viscosity results revealed that all samples exhibited non-Newtonian shear-thinning behavior. All microgels exhibited dominant elastic behavior over the entire frequency range with polymer concentrations of 7%. These results suggested that the properties of microgels could be controlled by pH and ionic strength.
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