| 苹果酸用于虾头、虾壳脱钙的工艺条件 |
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| 引用本文： | 唐义宝,谢晶.苹果酸用于虾头、虾壳脱钙的工艺条件[J].福建农林大学学报(自然科学版),2012,41(3):310-314. |
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| 作者姓名： | 唐义宝 谢晶 |
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| 作者单位： | 上海海洋大学食品学院,上海,201306 |
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| 基金项目： | 2010年国家农业成果转化资金项目，2010年度上海市农业科技成果转化资金项目，上海市教育委员会重点学科建设项目 |
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| 摘 要： | 采用苹果酸代替传统酸碱法中的盐酸对南美白对虾的虾头、虾壳进行脱钙来提取甲壳素,并通过单因素试验和响应面试验优化苹果酸含量、料液比和反应时间对脱钙效果的影响.结果表明:当苹果酸含量为9.98 g.L-1,料液比(质量体积比)为1∶1.64,反应时间为3.17 h时,甲壳素灰分含量为10 g.kg-1,达到食品级产品的要求.
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| 关 键 词： | 南美白对虾 苹果酸 脱钙 甲壳素 |
Utilization of malate acid for the decalcifying of the shrimp head and shell |
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| TANG Yi-bao
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XIE Jing.Utilization of malate acid for the decalcifying of the shrimp head and shell[J].Journal of Fujian Agricultural and Forestry University,2012,41(3):310-314. |
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| Authors: | TANG Yi-bao XIE Jing |
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| Institution: | (College of Food Science and Technology,Shanghai Ocean University,Shanghai 201306,China) |
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| Abstract: | Instead of hydrochloric acid,malate acid was used to extract chitin by decalcifying the shrimp head and shell of Penaeus vanmamei.In order to optimize the factors,single factor experiment and response surface method were used.It was concluded that if the malate acid concentration was 9.98 g·L-1,the ratio of shrimp head and shell to liquor was 1 ∶ 1.64,time was 3.17 h,the ash of the chitin would be 10 g·kg-1 and the chitin would be in the food grade.At the same time,the by-products calcium malate can be used as the calcium addition to make full use of the resources. |
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| Keywords: | Penaeus vanmamei malate acid decalcifying chitin |
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