食品科学 ›› 2008, Vol. 29 ›› Issue (3): 241-244.
• 工艺技术 • 上一篇 下一篇
王卫东, 许时婴
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WANG Wei-Dong, XU Shi-Ying
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摘要: 用氯乙酸对壳聚糖进行羧甲基改性,制备不同取代度的羧甲基壳聚糖。将其添加于黑莓果汁,发现黑莓果汁得到澄清。当取代度在0.46~0.86时,黑莓果汁的澄清度随取代度增加而增大;当取代度大于0.86时,澄清度反而降低。比较澄清前后果汁的主要成分,结果表明羧甲基壳聚糖可以减少果汁中蛋白质、多酚和总糖含量。
关键词: 羧甲基壳聚糖, 取代度, 黑莓, 澄清
Abstract: Carboxymethyl chitosan (N,O-CMC) was prepared by reacting chitosan with chloroacetic acid and various degrees of substitution (DS) were obtained. These N, O-CMC were added into blackberry juice and the results indicated that it could clarify the blackberry juice. The clarification of juice increased with DS values and reached maximum at a DS value of 0.86, and then decreased. The components of clarified juice indicated that CM-chitosan could reduce the contents of proteins, polyphenols and total sugars in blackberry juice.
Key words: carboxymethyl chitosan, degrees of substitution, blackberry, clarification
王卫东, 许时婴. 羧甲基壳聚糖的制备及其在黑莓果汁澄清中的应用[J]. 食品科学, 2008, 29(3): 241-244.
WANG Wei-Dong, XU Shi-Ying. Preparation of Carboxymethyl Chitosan and It Application in Clarification of Blackberry Juice[J]. FOOD SCIENCE, 2008, 29(3): 241-244.
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