巯基化改性壳聚糖作为果蔬保鲜膜的应用研究  

Application of sulfhydryl chtosan as fresh keeping membrane for fruits and vegetable

作　　者：易国斌[1] 康正[1] 吴小媚[1] 黄晓辉[1] 

机构地区：[1]广东工业大学轻工化工学院,广东广州510006

出　　处：《食品与机械》2006年第3期65-66,共2页Food and Machinery

摘　　要：利用半胱氨酸（Cys）对壳聚糖（CHI）进行改性，得到巯基化壳聚糖（CHI-SH）。进一步制备出不同CHI-SH浓度的保鲜膜，考察了CHI-SH浓度对西红柿褐变指数、失水率、Vc含量等的影响，结果表明：CHI-SH浓度为0．05％～0．5％之间时，西红柿的褐变指数较低、失水率较低，并可有效地保持西红柿中的Vc含量：Chitosan is modified with Cysteine to obtain sulfhydryl Chitosan （CHI-SH） and fresh keeping membrane with different concentration of CHI-SH is prepared, Effect of CHI-SH concentration on browning coefficient, dewater ratio and Vc content was analyzal. It is found that browning coefficient and dewater ratio of tomato is low, simultaneouoly, Vc content of tomato is effectively keeped.

关 键 词：壳聚糖 保鲜膜 褐变指数 失水率 Vc含量 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]