对甲壳质制取JA澄清剂的降解和澄清机理探讨  

Investigation on Degradation & Clarification Mechanism of JA Clarifier Produced by Chitin

作　　者：邹锁柱 吴惠芳[2] 陈雪 

机构地区：[1]贵州省轻工业科学研究所,贵州贵阳550002 [2]贵州大学化工学院,贵州贵阳550003

出　　处：《酿酒科技》2006年第6期41-44,共4页Liquor-Making Science & Technology

基　　金：贵州省优秀科教人材省长专项基金项目(2001-6-37)

摘　　要：甲壳质脱乙酰化反应其本质是N-烷基乙酰胺的水解。因共轭效应和空间效应,甲壳质在浓碱条件下水解,能形成双负离子,形成具阳离子性质的伯胺和具有直链高分子结构,具有优良的絮凝性能和澄清作用。甲壳质的酶法降解,可选择性地切断甲壳质的β-1,4-糖苷键,可得到部分脱乙酰化的可溶性甲壳质。JA澄清剂其线性分子链上具有游离氨基,其和溶液中的质子结合成为带正电荷的聚电解质,通过静电吸附酒类等底物中呈阴离子基团的胶体物质,显示出优异的絮凝澄清作用,且对底物的品质和人体均无拮抗作用,被广泛用作高效澄清剂。(孙悟)The essence of deacetylation reaction of chitin was the hydrolysis of N-alkyl ethanamide. The hydrolysis of chitin under concentrated alkali conditions would produce double anion because of conjugative effect and steric effect （producing primary amine which had positive ion properties and linear chain macromolecular structure and which has good flocculability and clarification performance）. 13-1,4- glycosidic bond of chitin could be cut off selectively in the degradation of chitin and soluble chitin of part deacetylation could be obtained. JA clarifier and its linear molecular chain has free amino groups, which could combine with proton in solution to form positive-charge polyelectrolyte that would absorb colloidal substances （anion groups） in wine. JA clarifier presented excellent clarification performance and was widely used as high-efficiency clarifier because it had no antagonism with wine and human body.（Tran, by YUE Yang）

关 键 词：甲壳质 JA澄清剂 降解和澄清机理 

分 类 号：TS261[轻工技术与工程—发酵工程]