摘要
以南美白对虾虾头、虾壳为原料,利用柠檬酸对其脱钙处理制备甲壳素,通过单因素和响应面试验优化提取条件。结果表明:当柠檬酸质量浓度12.00g/L、料液比1:2.00(g/mL)、时间3.88h时,所得甲壳素灰分含量为1.0g/100g,即已经达到食品级甲壳素的要求。利用柠檬酸脱除虾头、虾壳中的钙盐制备甲壳素,不仅获得食品级的甲壳素,而且反应条件温和、污染小,生成的副产物柠檬酸钙可以作为钙强化剂,提高虾头、虾壳的资源利用率。
Citric acid was used to extract chitin by decalcifying shrimp heads and shells of Penaeus vanmamei. The optimal extraction conditions were explored by single factor and response surface tests. The results showed that the ash content in chitin was 1.0 g/100g, which met the requirement of food grade. The optimal extraction process parameters were citric acid concentration of 12.00 g/L, material-liquid ratio of 1:2.00, and extraction time of 3.88 h. The utilization of citric acid for removing calcium salts from shrimp heads or shells could result in food grade of chitin and mild reaction conditions as well less pollution. In addition, the by-product of calcium citrate could be used as the calcium addition agent, thus enhancing the resource availability of shrimp heads or shells.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2012年第10期6-9,共4页
Food Science
基金
2010年国家农业成果转化资金项目(2010GB2C000148)
2010年度上海市农业科技成果转化资金项目(103919N1900)
上海市教育委员会重点学科建设项目(J50704)
关键词
南美白对虾
柠檬酸
虾的废弃物
脱钙
Penaeus vanmamei
citric acid
shrimp waste
decalcification