摘要
运用H_2O_2-HAc均相体系降解制备了不同分子量的壳聚糖,研究了它们对浆水的防腐作用。研究结果表明：壳聚糖对酵母菌的抑制作用与其分子量有关,分子量越高其对酵母菌的抑制效果越好；分子量80万以上的壳聚糖防腐作用最好,在常温下,保质期可达2个月之久,完全可应用于食品保鲜,而分子量8000以下的壳聚糖不仅对酵母菌起不到抑制作用,反而具有促进其生长的作用。在此基础上对壳聚糖的抑菌机理也做了初步探讨。
In this paper , a seriesof ehitosanswith different molecular weight were preparodby degradation in H2O2-HAc system. Then the abilities of chitosans with different molecular weight to inhibit saccharomycete in acidish drink were studied. The results showed that the abilities of chitosans to inhibit saceharomycete are connected with their molecular weights, which is in proportion to their molecular weights. Chitosans with molecular weight above 800,000 were of best inhibition abilities to saccharomycete. The quality guarantee period can last to two monthes, It can be used to food storage, chitosans with molecular weights under 8,000 is no inhibit effect but accelerate the growth of saccharomycete. Based on these facts the inhibition mechanism of chitosan to saccharomycete is also discussed.
出处
《食品工业》
北大核心
2006年第3期36-38,18,共4页
The Food Industry
基金
天水师范学院科学研究基金(X3-01)
关键词
壳聚糖
降解
浆水
防腐
chitosans
degradation
acidish drink
antiseptic
