Pectin gels based on H+/(NH4)2SO4 and its potential in sustained release of NH4+

被引：2
|
作者：
Jiang, Wen-xin [1 ]
Qi, Jun-Ru [1 ]
Liao, Jin-song [2 ,3 ]
Yang, Xiao-Quan [1 ]
机构：
[1] South China Univ Technol, Res & Dev Ctr Food Prot, Sch Food Sci & Engn, Guangdong Prov Key Lab Green Proc Nat Prod & Prod, Guangzhou 510640, Peoples R China
[2] Guangzhou Laimeng Biotechnol Co Ltd, Guangzhou 510640, Peoples R China
[3] South China Normal Univ, Sch Life Sci, Guangzhou 510640, Peoples R China
来源：
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES | 2022年 / 208卷
关键词：
High esterified pectin; Pectin gel; Sustained release; METHOXYL PECTIN; RHEOLOGICAL PROPERTIES; GELATION; BEHAVIOR; PH;
D O I：
10.1016/j.ijbiomac.2022.03.062
中图分类号：
Q5 [生物化学]; Q7 [分子生物学];
学科分类号：
071010 ; 081704 ;
摘要：
A gelling strategy for HP was proposed in this study, ammonium sulfate (AS) as a co-solute could induce the gelling of HP in acidic environment. The solubility and Zeta potential of HP dramatically decreased in AS so-lution, which indicated AS could promote the aggregation of HP. The rheological results confirmed the gelling of HP (G' > G ") with AS: 25-30 wt% and pH <= 3.0, and the gel strength is mainly depended on HP rather than AS concentration. Smaller AS crystals (SEM) and reduced T-2 values (LF-NMR) were observed in HP gels, suggested the gel network of HP could limit the migration of AS and water. Finally, it was found that the release process of NH4+ in HP + AS gel was lagged behind that of pure AS, which verified the potential of HP + AS gel in the field of sustained-release fertilizers.
引用
收藏
页码：486 / 493
页数：8
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