| 柠檬酸用于虾头、虾壳的脱钙处理 |
| |
| 引用本文： | 唐义宝,谢晶.柠檬酸用于虾头、虾壳的脱钙处理[J].食品科学,2012,33(10):6-9. |
| |
| 作者姓名： | 唐义宝 谢晶 |
| |
| 作者单位： | 上海海洋大学食品学院 |
| |
| 基金项目： | 2010年国家农业成果转化资金项目(2010GB2C000148);2010年度上海市农业科技成果转化资金项目(103919N1900);上海市教育委员会重点学科建设项目(J50704) |
| |
| 摘 要： | 以南美白对虾虾头、虾壳为原料，利用柠檬酸对其脱钙处理制备甲壳素，通过单因素和响应面试验优化提取条件。结果表明：当柠檬酸质量浓度12.00g/L、料液比1:2.00(g/mL)、时间3.88h时，所得甲壳素灰分含量为1.0g/100g，即已经达到食品级甲壳素的要求。利用柠檬酸脱除虾头、虾壳中的钙盐制备甲壳素，不仅获得食品级的甲壳素，而且反应条件温和、污染小，生成的副产物柠檬酸钙可以作为钙强化剂，提高虾头、虾壳的资源利用率。
|
| 关 键 词： | 南美白对虾 柠檬酸 响应面 甲壳素 |
Utilization of Citric Acid for the Decalcification of Shrimp Heads or Shells |
| |
| TANG Yi-bao,XIE Jing.Utilization of Citric Acid for the Decalcification of Shrimp Heads or Shells[J].Food Science,2012,33(10):6-9. |
| |
| Authors: | TANG Yi-bao XIE Jing |
| |
| Affiliation: | (College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China) |
| |
| Abstract: | Citric acid was used to extract chitin by decalcifying shrimp heads and shells of Penaeus vanmamei.The optimal extraction conditions were explored by single factor and response surface tests.The results showed that the ash content in chitin was 1.0 g/100g,which met the requirement of food grade.The optimal extraction process parameters were citric acid concentration of 12.00 g/L,material-liquid ratio of 1:2.00,and extraction time of 3.88 h.The utilization of citric acid for removing calcium salts from shrimp heads or shells could result in food grade of chitin and mild reaction conditions as well less pollution.In addition,the by-product of calcium citrate could be used as the calcium addition agent,thus enhancing the resource availability of shrimp heads or shells. |
| |
| Keywords: | Penaeus vanmamei citric acid shrimp waste decalcification |
| 本文献已被 CNKI 等数据库收录！ |
| 点击此处可从《食品科学》浏览原始摘要信息 |
|
点击此处可从《食品科学》下载全文 |
