壳聚糖分子量对CO2触发的乳化与破乳切换的影响,Soft Matter

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壳聚糖分子量对CO2触发的乳化与破乳切换的影响
Soft Matter ( IF 2.9 ) Pub Date : 2021-09-06 , DOI: 10.1039/d1sm01036k
Dongyin Ren ₁ , Zhixin Shang ₁ , Mei Zhang ₁ , Shengming Xu ₂ , Zhenghe Xu _{2,

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Affiliation

分子量作为大分子的关键物理性质在确定使用 CO _{2 可}转换大分子制备的响应性乳液的 CO ₂触发转换特性方面的作用尚未研究，并且是当前研究的重点。在这项工作中，CO ₂的四种不同分子量的壳聚糖-switchable被用于研究分子量对CO的影响₂ CO的-triggered开关₂响应性乳剂。壳聚糖的分子量显示出对 CO ₂触发的乳化和破乳具有相反的影响。CO ₂鼓泡前, 较高分子量的壳聚糖在水包油 (O/W) 乳液的连续相中形成更稳定的三维网络结构，从而形成更稳定的乳液。CO ₂鼓泡后，较高分子量的壳聚糖使连续相更粘稠，与较低分子量的壳聚糖相比，破乳不完全。提供了来自电导率、界面张力和流变特性测量的实验证据来支持所提出的机制。这项工作对于指导为具有所需转换特性的可转换乳液选择所需的 CO ₂可转换聚合物具有重要意义。

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The effect of chitosan molecular weight on CO2-triggered switching between emulsification and demulsification

The role of molecular weight as a key physical property of macromolecules in determining the CO₂-triggered switching characteristics of responsive emulsions prepared using CO₂-switchable macromolecules has not been studied and is the focus of the current study. In this work, CO₂-switchable chitosan of four different molecular weights is used to investigate the effect of molecular weight on CO₂-triggered switching of CO₂-responsive emulsions. The molecular weight of chitosan is shown to have an opposite effect on emulsification and demulsification by the CO₂ trigger. Before bubbling of CO₂, chitosan of higher molecular weight forms a more stable three-dimensional network structure in the continuous phase of oil-in-water (O/W) emulsions, which leads to the formation of a more stable emulsion. After bubbling of CO₂, the chitosan of higher molecular weight makes the continuous phase more viscous, which leads to an incomplete demulsification as compared with the chitosan of lower molecular weight. Experimental evidence from the measurement of conductivity, interfacial tension and rheological properties is provided to support the proposed mechanism. This work is of great significance in guiding the selection of desirable CO₂-switchable polymers for switchable emulsions of desired switching characteristics.

更新日期：2021-10-01

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