نوع مقاله : مقاله پژوهشی
نویسندگان
1 گروه علوم و صنایع غذایی، واحد قوچان، دانشگاه ازاد اسلامی،قوچان،ایران
2 گروه نانو فناورى مواد غذایى، مؤسسه پژوهشی علوم و صنایع غذایى، مشهد، ایران
چکیده
ژلاتین یک پلیمر طبیعی است که بهطور گسترده در تولید نانو ذرات و در صنایع غذایی، دارویی و پزشکی به دلیل ویژگیهای منحصر به فرد در ایجاد ژل، کپسول، قوامدهندگی، پایدارکنندگی و امولسیفایری مورداستفاده قرار میگیرد. در این مطالعه، از ژلاتین تیپ B (گاوی) با بلوم 260-240 و روش ضد حلال دو مرحلهای استفاده شد و در ادامه برای تشکیل نانو ذرات استون بهصورت قطرهای و در حین هم زدن اضافه گردید تا محلول شروع به تغییر رنگ و درنهایت به رنگ سفید درآید که نشاندهنده تشکیل شدن نانو ذرات است. در انتها محلول گلوتارآلدهید جهت اتصالات عرضی اضافه و سانتریفوژ شد. همچنین غلظت بهینه ژلاتین، مقدار بهینه از استون مصرفی، و همچنین دما و سرعت مطلوب هم زدن برای تولید نانو ذرات، مشخص گردید. یافتههای این پژوهش نشان داد که شرایط بهینه برای تولید ذراتی با میانگین اندازه 6/88 نانومتر در دمای 40 درجه سانتیگراد، حجم مصرفی استون 15 میلیلیتر، غلظت 200 میلیگرم بر میلیلیتر و سرعت هم زدن rpm 1000 است. در ادامه نتایج حاصل از آزمونهای طیفسنجی مادون قرمز، پراش اشعه ایکس، پتانسیل زتا، آنالیز وزنسنجی حرارتی و بررسی مورفولوژی میکروسکوپهای الکترونی نشان داد نانو ذرات ژلاتین ساختهشده تحت این شرایط به شکل کروی با سطحی صاف بوده که از شبکه پلیمری منسجم و اسکلت مقاومی نسبت به حرارت برخوردار هستند.
کلیدواژهها
موضوعات
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