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首页> 外文期刊>Journal of Macromolecular Science. Pure and Applied Chemistry >Study of complex coacervation of gelatin a and sodium alginate for microencapsulation of olive oil
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Study of complex coacervation of gelatin a and sodium alginate for microencapsulation of olive oil

机译：明胶a和海藻酸钠复合凝聚对橄榄油微囊化的研究

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摘要

Complex coacervation of gelatin A and sodium alginate was carried out to obtain the maximum coacervate yield. Turbidity and coacervate yield (%) measurements were carried out to support the ratio of the two polymers and pH that produced maximum coacervation. The optimum ratio between gelatin A-sodium alginate and pH to form the maximum coacervate complex was found to be 3.5:1 and 3.5-3.8, respectively. Olive oil microencapsulation was carried out at the optimized ratio and pH. Microcapsules were crosslinked by using glutaraldehyde. Scanning electron microscopy studies confirmed the formation of free flowing spherical microcapsules of different sizes. The size of microcapsules increased with the increase in the concentration of the polymer. The encapsulation efficiency and the release rates of olive oil were dependent on the amount of crosslinker, oil loading and polymer concentration. Thermogravimetric study revealed improvement of thermal stability with crosslinking. Fourier Transform Infrared Spectroscopy study showed that there was no significant interaction between olive oil and gelatin-alginate complex.
机译：进行明胶A和藻酸钠的复合凝聚以获得最大凝聚产率。进行浊度和凝聚层收率（％）的测量以支持两种聚合物的比例和产生最大凝聚层的pH。发现明胶A-海藻酸钠与pH之间形成最大凝聚层复合物的最佳比例分别为3.5：1和3.5-3.8。在最佳比例和pH下进行橄榄油微囊化。通过使用戊二醛使微胶囊交联。扫描电子显微镜研究证实了不同大小的自由流动的球形微囊的形成。微胶囊的尺寸随着聚合物浓度的增加而增加。橄榄油的包封效率和释放速率取决于交联剂的量，油的负载量和聚合物浓度。热重研究表明，交联可改善热稳定性。傅立叶变换红外光谱研究表明，橄榄油与明胶-藻酸盐复合物之间没有显着的相互作用。

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