摘要
采用反相悬浮交联法分别制备壳聚糖微球(CSM)及壳聚糖/Ce4+复合物微球(CSCM),考察了CSCM的稳定性,将其作为层析柱填料应用于苹果汁的澄清工艺中,测定了果汁澄清前后营养成分的变化以及CSCM的重复利用率。澄清后苹果汁透光率可达96%以上,可溶性固形物含量无变化,使用CSCM处理后的果汁氨基酸含量比未经处理的原果汁增加了8.71%。
Particles of chitosan （CSM）and chitosan - Ce^4 ＋（CSCM）complexes are prepared by reverse phase suspension polymeriation. The conditions to make CSCM, such as temperature and pH, are discussed. These particles were packed in chromatography column to clarify apple juice. The nutritional ingredients in the clarified apple juice are measured. The repeatability of CSCM was also investigated. The results showed pellucid effect of CSCM and the good clarification function of CSM in making pellucid fruit juice. The transparency of the final product is over 96 % and the content of dissoluble solid substances has no remarkable change. The content of amino acids in fruit juice treated with CSCM is increased by 8.71%.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2006年第1期141-143,共3页
Food and Fermentation Industries
基金
山东省自然科学基金重点项目(Z2004D05)
青岛市科技发展计划项目(03-2-HH-3)
关键词
壳聚糖
铈
复合物微球
果汁
澄清
hitosan, Cerium, Complxes particles,juice, Clarification
