超声处理对壳聚糖脱乙酰度及其澄清柠檬汁的影响研究  

Study on the Effect of Ultrasonic Treatment on Deacetylation Degree of Chitosan and the Clarification of Lemon Juice

作　　者：章斌[1] 侯小桢[1] 丁心 邓其海 秦轶 李长栋[1] 

机构地区：[1]韩山师范学院生命科学与食品科技学院,潮州521041 [2]广东中兴绿丰发展有限公司,河源517000

出　　处：《食品工业》2016年第10期172-175,共4页The Food Industry

基　　金：广东省教育部产学研结合项目(2012B091000074);广东省科技计划项目(2012A020603008);广东省科技计划项目(2013B020503068);国家星火计划项目(2015GA780044)

摘　　要：采用超声波降解方式制备不同脱乙酰度的壳聚糖并优化超声降解条件,同时探讨壳聚糖脱乙酰度对柠檬汁澄清效果的影响。试验结果表明,壳聚糖的脱乙酰度大小对柠檬汁透光率影响显著,获得较佳澄清效果的壳聚糖脱乙酰度的超声降解处理条件为:超声功率140 W,时间35 min,温度50℃,pH 4.0,此条件下的透光率为96.7%。Chitosan with different deacetylation degree was prepared by using ultrasonic degradation method and degradation condition was optimized, and clarification effect of deacetylation degree on lemon juice was explored as well. Results showed that deacetylation degree of chitosan had a significant effect on light transmittance of lemon juice, and optimal degradation condition by ultrasonic for obtaining better clarification effect was that ultrasonic degradation power 140 W, degradation time 35 min, degradation temperature 50 ℃, pH 4.0, under this condition, the actual measurement light transmittance rate could reach 96.7%.

关 键 词：壳聚糖 脱乙酰度 柠檬汁 澄清 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]