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Carbohydr Polym. 2013 Jan 30;92(1):564-70. doi: 10.1016/j.carbpol.2012.09.035. Epub 2012 Sep 28.

The interaction of chitosan and olive oil: effects of degree of deacetylation and degree of polymerization.

Author information

1
Institute for Analytical Research, University of Applied Sciences Fresenius, Limburger Str. 2, 65510 Idstein, Germany. dimzon@hs-fresenius.de

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.

PMID:
23218336
DOI:
10.1016/j.carbpol.2012.09.035
[Indexed for MEDLINE]

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