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甲壳素/壳聚糖的研究进展及其在食品工业中的应用
引用本文:郭开宇,赵谋明.甲壳素/壳聚糖的研究进展及其在食品工业中的应用[J].食品与发酵工业,2000,26(1):59-63.
作者姓名:郭开宇  赵谋明
作者单位:华南理工大学食品与生物工程学院,广州,510640
摘    要:概述了甲壳素 /壳聚糖的研究现状和最新进展 ,并介绍了甲壳素 /壳聚糖的性质、制备、化学改性、降解 ;着重地讨论了在食品工业中的应用。

关 键 词:甲壳素  壳聚糖  化学改性
修稿时间:1999-05-29

The Progress in Chitin/Chitosan Research and Its Applications in Food Industry
Guo Kaiyu,Zhao Mouming.The Progress in Chitin/Chitosan Research and Its Applications in Food Industry[J].Food and Fermentation Industries,2000,26(1):59-63.
Authors:Guo Kaiyu  Zhao Mouming
Institution:Guo Kaiyu ,Zhao Mouming ;(Food and Bioengineering College, South China University of Technology,Guangzhou ,510640)
Abstract:This article reviews the present situation and the latest progress in chitin/chitosan researches, including its properties, preparation, chemical modifications and hydrolyzing . Its applications in food industry are also discussed.
Keywords:chitin  chitosan  chemical modification  food industry
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