Research and Development

@article{Dimzon2012,

title = {The interaction of chitosan and olive oil: Effects of degree of deacetylation and degree of polymerization},

author = {Ian Ken D. Dimzon and Jürgen Ebertb and Thomas P. Knepper},

url = {https://www.sciencedirect.com/science/article/abs/pii/S0144861712009526},

doi = {10.1016/j.carbpol.2012.09.035},

year  = {2012},

date = {2012-09-28},

journal = {Carbohydrate Polymers},

volume = {92},

number = {1},

pages = {564-570},

abstract = {The combined effects of degree of deacetylation (DD) and degree of polymerization (DP) on the ability of chitosan to interact with olive oil was studied. The oil-binding test, a method that makes use of olive oil as a representative fat, was adopted as a measure of the interaction of chitosan and olive oil. The oil-binding capacities of twelve chitosan samples with DPs ranging from 470 to 1450 and DDs of 75% to 95% were determined. The oil-binding capacities were then correlated to the DD and DP using partial least squares (PLS) regression. The generated PLS model had a root mean square error of prediction (RMSEP) of 9.1%. Results indicated that oil-binding capacity is a function of DD more than of DP. For chitosan with DD at the interval 50% < DD < 90%, a negatively sloped linear correlation was obtained for DD and oil-binding capacity suggesting that hydrophobic intermolecular forces of attraction dominates the interaction of chitosan with olive oil. For chitosan with DD > 90%, the observed deviation from the linear correlation increased. In this interval, free fatty acid anions facilitate the interaction of chitosan and olive oil. Free fatty acids form a stable ionic interaction with the former and a strong hydrophobic interaction with the latter.},

keywords = {chemometrics, chitosan, degree of deacetylation, degree of polymerization, oil-binding capacity, pls},

pubstate = {published},

tppubtype = {article}

}