Abstract：
Controlling bioactive ingredients release by modulating the 3D network structure of cross-linked hydrogels is important for functional food development. Hereby, oxidized sodium alginate (OSA) with varying aldehyde contents was formed by periodate oxidation of sodium alginate (SA) with different β-d-mannuronic acid (M) and α-l-guluronic acid (G) ratios (M/G = 1:2, 1:1, and 2:1) and its structure was characterized. Moreover, hydrogels were prepared via Schiff base and electrostatic interactions between quaternized chitosan (QCS) and OSA. The properties of hydrogels such as microstructure, thermal stability, swelling and controlled release were investigated. The results showed that OSA with M/G = 1:2 had the highest content of aldehyde groups, and the hydrogel formed by it and QCS had higher thermal stability and a denser network structure with the lowest equilibrium swelling rate, which could better control the release of curcumin. Additionally, it had good self-healing and can recover rapidly after the rupture of its network structure.
摘要：
通过调节交联水凝胶的3D网络结构来控制生物活性成分的释放对于功能性食品的开发是重要的。特此,通过高碘酸氧化海藻酸钠（SA）与不同的β-d-甘露糖醛酸（M）和α-l-古洛糖醛酸（G）比（M/G=1：2，1：1和2：1）形成了醛含量不同的氧化海藻酸钠（OSA），并对其结构进行了表征。此外，通过席夫碱和季铵化壳聚糖（QCS）与OSA之间的静电相互作用制备水凝胶。水凝胶的性能，如微观结构，热稳定性，研究了肿胀和控释。结果表明,M/G=1:2的OSA醛基含量最高,它与QCS形成的水凝胶具有较高的热稳定性和较致密的网络结构，平衡溶胀率最低，能更好地控制姜黄素的释放。此外,它具有良好的自愈性，在网络结构破裂后可以迅速恢复。
