作　　者： ; ; ; ; ; ;

机构地区： 广东海洋大学食品科技学院

出　　处： 《现代食品科技》 2008年第7期667-670,共4页

摘　　要： 为探索以虾头制备壳聚糖的新工艺,采用紫外照射激活虾头内自溶酶,水解脱除蛋白质替代传统的碱加热处理法,对工艺条件进行了优化,确定了紫外照射15min、自溶3h脱蛋白,8%HCl室温处理3h脱钙,50%NaOH、130℃加热2h脱乙酰,制备的壳聚糖符合质量标准。与传统法和加酶水解法相比较,自溶法生产成本降低,操作简单,对环境污染减少,极具应用前景。 A novel technique for preparation of chitosan from shrimp head was developed via activating the autolysins using ultraviolet to autolyze the proteins of shrimp head. The processing conditions were optimized as follows： UV-irradiation time Of 15min, autolysis time of 3h, decalcification time of 3h with 8% HCl at room temperature, and deacetylation time of 2h using 50%NaOH at 130℃. The achieved Chitosan showed high quality. Compared with traditional chemical method and enzymatic method, this method was greener, simpler and had lower cost, showing a wide application prospect.

关 键 词： 虾头 自溶酶 脱蛋白 壳聚糖

领　　域： [轻工技术与工程] [轻工技术与工程]