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壳聚糖的膜性质及其在果蔬保鲜方面的应用研究进展
引用本文:周挺,陈洁,夏文水.壳聚糖的膜性质及其在果蔬保鲜方面的应用研究进展[J].食品工业科技,2001(6):81-83.
作者姓名:周挺  陈洁  夏文水
作者单位:江南大学食品学院,
摘    要:综述了壳聚糖的成膜性及其在食品保鲜方面的应用研究进展,讨论了壳聚糖的结构包括分子量、脱乙酰化度以及衍生化反应与交联反应对膜性质的影响.壳聚糖膜的组分包括酸的种类和浓度、增塑剂的种类和浓度与其他高分子材料复合等对膜性质的影响.介绍了壳聚糖对果蔬的涂膜保鲜效果.本文对开发壳聚糖在果蔬防腐保鲜方面的应用具有理论指导意义.

关 键 词:壳聚糖    通透性  保鲜

Chitosan membrane: its properties and application research progress in fresh keeping of vegetables
Zhou Ting et al.Chitosan membrane: its properties and application research progress in fresh keeping of vegetables[J].Science and Technology of Food Industry,2001(6):81-83.
Authors:Zhou Ting
Institution:Zhou Ting et al
Abstract:This paper reviewed the membrane forming ability of chitosan and the development of the application of chitosan on food preservation.The effects of molecular weight,deacetylation degree and modification reaction on the properties of chitosan membrane were discussed in details.The effects of compositions of chitosan membrane such as acid varieties and dosage,plasticizer varieties and dosage and the use of other polysaccharides on the properties of membrane were summarized.The preservation effects of chitosan on the fruits and vegetables were studied.The results showed that the prospect of chitosan application on food preservation were good.
Keywords:chitosan  film  permeability  preservation
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