Chitosan-poly(acrylic acid): mechanism of complex formation and potential industrial applications.
The food industry is interested in polyelectrolytic coagulants of natural origin for the clarification of food beverages and the recovery of colloidal and dispersed particles from processing waste streams. This paper discusses potential industrial applications of recent findings on polymer complex formation obtained with a chitosan-poly(acrylic acid) model system. Process recommendations could be made on the basis of the ionic strength, pH, and charged group concentration of the fluid to be treated. Ionic strength does not affect the complex formation process. The amount of chitosan in the complex formed is controlled by the solution pH. The mechanism of complex formation indicates that pH measurements could be used to monitor the coagulation process.
Department of Food Science and Technology, Oregon State University, Corvallis 97331-6602.
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Chavasit
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Torres
D000180:Acrylic Resins / Q000138:chemical synthesis*; D055598:Chemical Phenomena; D002621:Chemistry; D002686:Chitin / Q000031:analogs & derivatives* / Q000138:chemical synthesis; D048271:Chitosan; D005511:Food Handling; D006490:Hemostatics; D006863:Hydrogen-Ion Concentration; D007221:Industry; D009391:Nephelometry and Turbidimetry; D009994:Osmolar Concentration
D000180:Acrylic Resins; D006490:Hemostatics; C065246:chitosan-poly(acrylic acid); D002686:Chitin; C006903:carbopol 940; D048271:Chitosan