壳聚糖的成膜性及其在食品保鲜、包装上的应用

综述了壳聚糖成膜性的影响因素,壳聚糖膜在果蔬保鲜、食品保鲜及可食性包装膜方面的应用研究进展。     

壳聚糖有机硅表面活性剂的研究进展

壳聚糖是一种天然的阳离子聚合物,有着良好的物理、化学性能和生物兼容性;有机硅表面活性剂有好的表面活性;壳聚糖和有机硅表面活性剂应用广泛。本文就壳聚糖有机硅复合材料在食品工程、生物工程、工业环保、农业、针织等方面的应用进行了综述。     

水溶性壳聚糖的制备及其应用研究进展

由于壳聚糖的结晶性.它只能溶于一些稀的无机酸或有机酸,不能直接溶于水中.文章介绍了几种水溶性壳聚糖的制备方法-控制壳聚糖的脱乙酰度、降低分子量和化学修饰,以及水溶性壳聚糖在医药、食品、化妆品等方面的应用进展.     

壳聚糖schiff碱的应用进展

介绍了壳聚糖的特性,制壳聚糖schiff碱的方法,叙述了壳聚糖schiff碱的催化性能和在环保、食品、医药、化妆品等方面的应用。认为应对较复杂的含杂环的醛、酮改性制备schiff碱及其在应用领域如医药的抗菌抗癌作用等作深入地研究。     

用途广泛的天然高分子材料——壳聚糖

壳聚糖是一种天然的生物高分子聚合物，是甲壳素脱乙酰基的重要产物。本文简要介绍了壳聚糖的结构、性质、制备方法，同时综述了壳聚糖在医药、纺织、造纸、食品、日用化工、环境保护等方面的应用。     

低聚壳聚糖的制备及应用研究进展

从壳聚糖降解得到的低聚壳聚糖具有特殊的生理活性而日益受到人们的关注。综述了近年来壳聚糖降解制备低聚壳聚糖的方法,包括化学降解法、酶降解法、物理作用帮助下的降解法以及复合降解法。重点介绍了这些方法的降解机理、影响因素和对产品质量的影响以及低分子质量壳聚糖在化妆品、食品、医药、农业、抗菌等方面的应用。     

壳聚糖及其衍生物在水处理中的研究和应用进展

壳聚糖是一种天然高分子有机物,具有原料丰富、无毒、易于生物降解等特点,作为高分子絮凝剂在水处理方面有广泛的应用。本文介绍了传统絮凝剂在污水处理中存在的问题,综述了壳聚糖及其衍生物在饮用水净化,印染、电镀、造纸、食品加工、炼油、城市生活等废水处理,污泥脱水,饮料澄清,中草药提纯中的研究和应用进展,并对壳聚糖作为絮凝剂的研究进行了展望。     

壳聚糖复合物在水果保鲜中的应用研究进展

壳聚糖用作食品的保鲜剂具有良好的成膜性和强的抗菌保鲜防腐能力,再加上其来源广泛、天然、无毒副作用及涂膜保鲜简单易行等诸多优点,因而受到了国内外的广泛研究。本文综述了以壳聚糖为主要原料的壳聚糖复合物,如壳聚糖-有机酸复合物、壳聚糖-维生素C复合物、碘化复合物、壳聚糖-纳米材料复合物、壳聚糖-CaCl₂-乳清蛋白-柠檬酸复合物、钙复合巯基化壳聚糖复合物、壳聚糖稀土复合物在水果防腐保鲜方面的应用,并对壳聚糖复合物的保鲜前景进行了展望。     

低聚壳聚糖的制备与应用研究

壳聚糖经过降解后达到较小分子量（Mw1000—100000）范围的低聚壳聚糖因具有特殊的生物活性和功能性质而日益受到研究者们的重视与关注。本文概要综述了国内外低聚壳聚糖的研究进展，包括低聚壳聚糖的制备方法，如酶降解法、酸水解法、氧化降解法、物理法等，以及低聚壳聚糖在医药、抗菌、化妆品、农业、食品等方面的应用。     

壳聚糖季铵盐的制备与应用研究进展

壳聚糖季铵盐是一种重要的壳聚糖衍生物,在环境保护、食品加工、药物负载及控释和抗菌抑菌材料的制备中有广泛应用。本文概述了壳聚糖季铵盐的基本类型及其制备方法、壳聚糖季铵盐在相关领域中的应用进展情况,并展望了壳聚糖季铵盐的研究趋势。     

Silver‐nanoparticle‐loaded chitosan lactate films with fair antibacterial properties

Food quality and safety are major concerns in the food industry. Antimicrobial packaging can be considered an emerging technology that could have a significant impact on life and food safety. Antimicrobial agents in food packaging can control the microbial population and target specific microorganisms to provide greater safety and higher quality products. In this work, a lactic acid grafted chitosan film was synthesized. Silver nanoparticles were loaded into the chitosan lactate (CL) film by equilibration in a silver nitrate solution, which was followed by citrate reduction. The presence of silver nanoparticles was confirmed with transmission electron microscopy, X‐ray diffraction, Fourier transform infrared spectroscopy, and thermogravimetric analysis of the film. The silver‐nanoparticle‐loaded CL film was investigated for its antimicrobial properties against Escherichia coli. This newly developed material showed strong antibacterial properties and thus has potential for use as an antibacterial food‐packaging material. © 2009 Wiley Periodicals, Inc. J Appl Polym Sci, 2010     

Preparation and properties of transparent,waterproof, and antibacterial composite film materials

Transparent polymer materials, such as plastics, have become widely used in the packaging industry due to their excellent properties. However, their nondegradability has led to a significant environmental issue known as “white pollution.” To address this issue, a transparent antibacterial film material was prepared using carboxymethyl cellulose and carboxymethyl chitosan as raw materials through an acid-assisted freeze–thaw strategy. The material exhibits optical transmittance exceeding 90% and a tensile strength of up to 124.1 MPa. Meanwhile, this material demonstrated excellent waterproof performance as well as antibacterial activity to Staphylococcus aureus and Escherichia coli. Therefore, this film material holds promising potential for development in antibacterial food packaging.     

Antibacterial activity of chitosan grafting nisin: Preparation and characterization

Nisin grafted chitosan was prepared by using microbial transglutaminase as biocatalyst. The transglutaminase-catalyzed reaction displayed high efficiency, high selectivity, mild reaction condition and environmental friendliness. The results revealed that the degree of substitution (DS) of nisin–chitosan could be controlled by adjusting the reaction time, the reaction temperature and the molar ratio of nisin to chitosan. And nisin–chitosan in different pH showed excellent solubility. In addition, in vitro antibacterial activity assessment, nisin–chitosan with the concentration of 0.008 mg/mL showed pronounced inhibitory effect against Gram-positive bacteria (Staphylococcus aureus, Bacillus subtilis) and Gram-negative bacteria (Escherichia coli). Furthermore, L929 mouse fibroblasts were cultured with nisin–chitosan, and the methylthiazol tetrazolium (MTT) assay showed that nisin–chitosan with the concentration from 0.005 to 0.01 mg/mL displayed low toxicity. The results may contribute to finding the application of nisin–chitosan in pharmaceutical and food industry fields.     

Anthocyanins/chitosan films doped by nano zinc oxide for active and intelligent packaging: comparison of anthocyanins source from purple tomato or black wolfberry

The multifunctional films was prepared by blending chitosan and nano-ZnO with purple tomato anthocyanins or black wolfberry anthocyanins. The properties of films functioned by anthocyanins source and nano-ZnO content were studied. It was found purple tomato anthocyanins showed more significant color change against pH than black wolfberry anthocyanins. The nano-ZnO were widely dispersed in matrix and enhanced the compatibility of anthocyanins with chitosan. However, the anthocyanins source influenced the properties of the films more slightly than nano-ZnO addition. The tensile strength, antioxidant and antibacterial effects of the chitosan films dramatically increased after cooperated by nano-ZnO and anthocyanins, which also enhanced with increase of nano-ZnO content, whereas the elongation at break of the composite films decreased. Especially, the anthocyanin and nano-ZnO promoted the antibacterial activity of films synergistically. Composite films made from black wolfberry anthocyanins exhibited higher mechanical performance than those made from purple tomato anthocyanins but weaker antibacterial effects. The purple tomato anthocyanins/chitosan and nano-ZnO/purple tomato anthocyanins/chitosan films effectively reflected pork spoilage, changing their colors from dark green to brown, indicating the potential for applications in active and intelligent food packaging.     

甲壳素及壳聚糖的应用

介绍了甲壳素及壳聚糖的性质,概述了近年来甲壳素及壳聚糖在生物工程、化工环保、生物医学、食品工业等领域的应用进展。     

壳聚糖及其衍生物在天然织物整理中的应用研究进展

壳聚糖具有良好的抗菌性、吸湿性、反应活性和成纤性,作为新型织物整理剂在纺织产业具有广泛的应用前景。本文综述了近年来壳聚糖及其衍生物在天然织物抗菌、染色、阻燃、防静电、抗紫外和防毡缩等整理中的应用,并就其赋予织物各项性能的机理及影响因素进行讨论。采用对壳聚糖进行改性、与金属化合物的复合使用和对织物表面进行超声、等离子等预处理的方法有利于改善其对织物的整理效果,并对织物的各项物理性能起积极作用。未来壳聚糖基整理剂可在加强某个单一性能的基础上,选择性地引入多个功能性基团,合成符合应用需求的环保型多功能整理剂。     

Preparation and antibacterial properties of polycaprolactone/quaternized chitosan blends

This article is a preliminary study on antibacterial blends of polycaprolactone, chitosan and quaternized chitosan by melt processing. Blends were characterized, mechanical test and antibacterial evaluation against Escherichia coli and Staphylococcus aureus, were conducted. Results showed that the antibacterial potential of chitosan was limited in blends and polycaprolactone/chitosan did not show significant antibacterial effect compared with neat polycaprolactone (PCL). Inhibition rates of polycaprolactone/quaternized chitosan were 39.2％–99.9％ against Escherichia coli, while inhibition rate was 40.9％–99.9％against Staphylococcus aureus. When quaternized chitosan (QCTS) content was up to 20％, blends exhib-ited 99.9％inhibition rates against both two types of bacteria.     

糠醛改性O-季铵化壳聚糖衍生物的合成及其抗菌性能

在制备水溶性较好的O-季铵化壳聚糖基础上,进一步与糠醛反应制备O-季铵化-N-呋喃亚甲基壳聚糖席夫碱及还原产物O-季铵化-N-呋喃亚甲基壳聚糖衍生物,用FTIR、1H NMR、EA（元素分析）、TG（热重分析）对产物进行表征。测定产物的最低抑菌浓度和抑菌率,并与O-季铵化-N-苯亚甲基壳聚糖席夫碱的抑菌效果进行比较。结果表明,产物对革兰氏阳性菌S.aureus的抗菌效果优于革兰氏阴性菌E. coli,在pH值5.5的条件下抗菌效果优于pH 值7.2。并且O-季铵化-N-呋喃亚甲基壳聚糖的抗菌效果>O-季铵化-N-呋喃亚甲基壳聚糖席夫碱>O-季铵化-N-苯亚甲基壳聚糖席夫碱 > O-季铵化-壳聚糖。研究表明,含呋喃杂环的壳聚糖衍生物的抗菌活性明显优于不含杂环的壳聚糖衍生物。     

新型壳聚糖季铵盐抗菌剂的合成及其性能

先用两步法合成了无O-甲基化 N,N,N-三甲基壳聚糖季铵盐（TMC）,再通过相转移催化合成了N,N,N-三甲基O-辛基壳聚糖季铵盐（TMOC）,用 FTIR、1H NMR、EA、TG 等方法对产物进行表征,并研究其抗菌性能。结果表明,TMOC在pH值为5.5的抗菌活性优于pH值为7.2的抗菌活性;TMOC对革兰阳性菌S. aureus的抗菌活性比革兰阴性菌E. coli强。在不影响水溶性的前提下,O-烷基化改性能有效提高壳聚糖季铵盐的抗菌活性,并且抗菌活性随着O-烷基化度的提高而提高。研究结果为壳聚糖基抗菌剂的改性和制备提供了依据。