摘要
壳聚糖是可食性涂膜保鲜剂的良好材料,因其易溶于酸难溶于水的特性限制了它在果蔬涂膜保鲜中的应用。试验采用氯乙酸制备途径并采用等电点沉降法进行改性。通过单因素和正交试验对羧甲基化反应条件进行优化,确定其最佳工艺条件为:壳聚糖、氢氧化钠、氯乙酸的质量比l∶4.5∶5,反应时间5h,反应温度60℃。
Chitosan was one of good edible materials for fruit and vegetable preservative. But its applications was restricted in the preservation of fruit and vegetable because of its insoluble in water. Chitosan was modified by the way of preparation of chloroacetic acid, and isoelectric point separation settlement. The reaction conditions were optimized by single factor and orthogonal experiments. The best reaction conditions were as follows: the ratio of chitosan, sodium hydroxide, and chloroacetic acid is 1 : 4.5 : 5, time 5 h, reaction temperature 60℃.
出处
《食品工业》
北大核心
2007年第6期8-10,共3页
The Food Industry
关键词
壳聚糖
羧甲基壳聚糖
保鲜剂
氯乙酸
制备
chitosan
carboxymethyl-chitosan
preservative
chloroethanicacid
preparation