| 巯基化改性壳聚糖作为果蔬保鲜膜的应用研究 |
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| 引用本文： | 易国斌,康正,吴小媚,黄晓辉. 巯基化改性壳聚糖作为果蔬保鲜膜的应用研究[J]. 食品与机械, 2006, 22(3): 65-66 |
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| 作者姓名： | 易国斌 康正 吴小媚 黄晓辉 |
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| 作者单位： | 广东工业大学轻工化工学院,广东,广州,510006 |
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| 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。
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| 关 键 词： | 壳聚糖 保鲜膜 褐变指数 失水率 VC含量 |
| 收稿时间： | 2006-03-12 |
| 修稿时间： | 2006-03-12 |
Application of sulfhydryl chtosan as fresh keeping membrane for fruits and vegetable |
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| YI Guo-bin,KANG Zheng,WU Xiao-mei,HUANG Xiao-hui. Application of sulfhydryl chtosan as fresh keeping membrane for fruits and vegetable[J]. Food and Machinery, 2006, 22(3): 65-66 |
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| Authors: | YI Guo-bin KANG Zheng WU Xiao-mei HUANG Xiao-hui |
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| Affiliation: | Faculty of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou, Guangdong 510006, China |
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| Abstract: | 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 V_C content was analyzal. It is found that browning coefficient and dewater ratio of tomato is low, simultaneouoly, V_C content of tomato is effectively keeped. |
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| Keywords: | Chitosan Fresh keeping membrane Browning coefficient Dewater ratio V_C content |
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