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制备酸盐/粉珠与氧阿帕酸加载的库尔库和应用作为色度pH标签的应用
Kwansuda Kongthong1, Nidanut Champoochana2, Kaewta Kaewtatip1
1Division of Physical Science, Faculty of Science, Prince of Songkla University, Hat Yai, Songkhla 90110, Thailand; Center of Excellence for Trace Analysis and Biosensor, Prince of Songkla University, Hat Yai, Songkhla 90110, Thailand.
International journal of biological macromolecules
|April 10, 2025
概括
酸 (HAp) 增强的酸盐 (Alg) /粉珠与黄素被开发成一个pH响应指标. 这些增强的珠子表现出更好的稳定性,并通过改变颜色有效地信号食物变质.
科学领域:
- 材料科学 材料科学 材料科学
- 生物材料工程 生物材料工程
- 食品科学 食品科学 食品科学
背景情况:
- 酸珠广泛用于封装生物活性物质,但遭受化合物损失.
- 开发稳定和功能化的封装材料对于各种应用,包括食品质量监测至关重要.
研究的目的:
- 为了增强酸盐/粉珠的热和物理性能,使用酸 (HAp).
- 创建一个单步,pH响应的指标材料,用于检测食物腐烂,使用含有黄素的珠子.
- 评估HAp增强的酸盐/粉珠的性能,以监测包装鱼的新鲜度.
主要方法:
- 在酸盐 (Alg) /粉珠配方中加入酸 (HAp).
- 在单步过程中将黄素加载到HAp增强的Alg/粉珠中.
- 在不同的pH值下评估珠子的特性 (白度,晶度,膨胀率).
- 使用含有黄素的珠子,随着时间的推移监测包装鱼的新鲜度.
主要成果:
- 由于酸盐,粉和HAp之间的相互作用,HAp的添加改善了珠子的白度和结晶度.
- 10%w/v HAp 的/粉珠在不同的pH条件下表现出优越的稳定性和最小的膨胀比变化.
- 装满黄素的HAP增强珠子成功表明鱼类腐烂,在三天内从黄色变色为深棕色.
结论:
- 酸显著提高了酸盐/粉珠的稳定性和物理性能.
- 含有黄素,HAp增强的酸盐/粉珠作为一个有效的,单步色素pH响应的指标,用于食品腐烂.
- 开发的材料显示出在食品工业中用于质量控制的有希望的应用潜力.
相关概念视频
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In titrating a weak acid with a strong base, different calculation methods are applied at various stages. Initially, the pH of a weak acid like acetic acid is calculated using its dissociation constant (Ka) and an ICE table. Upon addition of a strong base such as sodium hydroxide, a buffer forms, and its pH is determined using the Henderson-Hasselbalch equation. As more base is added and the titration reaches the halfway point, the pH becomes equal to the pKa of the acid, indicating equal...

