摘要
用柠檬酸和氢氧化钠分别脱除了南美白对虾下脚料中的钙和蛋白质,制备了食品级的甲壳素,同时还综合利用了下脚料中的钙和蛋白质,制备了纯净的柠檬酸钙和蛋白质粉。实验结果表明南美白对虾下脚料中甲壳素的制备方法为:虾壳的力度大小为5mm,以10%的柠檬酸浸泡10h,废液用来回收柠檬酸钙;脱钙后的虾壳用10%的氢氧化钠浸泡3h脱蛋白,废液回收,用盐酸中和至pH5.5制备蛋白粉。
Chitin was obtained with the technique of decalcifying with citric acid, deproteinization with sodium hydroxide. Calcium citrate and protein powder were also obtained with this technique. The results indicated that the preparation method of the chitin were the followings, the waste of P. vannamei in size of 5 mm was decalcified by 10% citric acid for 10h and deproteined with 10% NaOH for 3h. Calcium citrate and protein powder were prepared from the waste solution.
出处
《中国调味品》
CAS
北大核心
2009年第2期83-85,共3页
China Condiment
关键词
南美白对虾
甲壳素
柠檬酸钙
蛋白粉
制备
Penaeus vannamei
chitin
Calcium citrate
protein powder
preparation
