工艺过程中温度对甲壳素分子的影响

Effect of Temperature on Chitin Molecule in Its Preparation Process

甲壳素的制备多以虾、蟹的甲壳为原料通过稀酸脱盐和稀碱消化蛋白质的方法,本文以该法为基础,考察了制备过程中温度变化对甲壳素分子的影响。综合表明了常温制备甲壳素除吸附水外尚含有缔合水。表观粘度分析结果表明常温处理可较好地维持甲壳素分子的聚合度。

For preparing chitin, the shrimps and crabs crust were always used as raw material, the traditional method usually used hydrochloric acid to desalt at normal temperature and sodium hydroxide to digest protein at boiling condition. Based on this method, we investigated the change of chitin molecule with the temperature varying in preparation process. This result showed that it'has the combined H2O besides the additional H2O. The result of the apparent viscosity analysis indicated that the polymerization degree of the chitin molecule was maintained well through the normal temperature, process.