摘要
以鱿鱼软骨为原料,研究碱液浓度、反应温度、反应时间等因素对甲壳素脱乙酰化的影响,得到较好的脱乙酰工艺,制得鱿鱼软骨壳聚糖,并对鱿鱼软骨壳聚糖的理化特性进行研究测定。结果表明:随着反应时间的延长、温度的升高以及NaOH浓度的增大,鱿鱼软骨壳聚糖的脱乙酰度增大;鱿鱼软骨壳聚糖具有较低的灰分含量、较强的黏性以及较高的水分和脂肪结合能力。红外分析表明:鱿鱼软骨壳聚糖为β-壳聚糖。
In this paper, preparation of ehitosan from squid pens and its physicochemical properties were studied. The effect of alkali concentration, temperature, and time on deaeetylation were investigated, and the physico-chemical properties of β-chitosan was also studied. The results showed that degree of deacetylation increased with reaction time extension, and the rise of temperature, and the increase of concentration of NaOH. Chitosan from squid pens has low ash content, better viscosity and higher water and fat binding ability. Infrared analysis shows squid pens chitosan is β-chitosan.
出处
《食品与机械》
CSCD
北大核心
2007年第4期18-20,55,共4页
Food and Machinery
关键词
鱿鱼骨
壳聚糖
脱乙酰度
特性
Squid pen
Chitosan
Degree of deacetylation （DD）
Property
