食品工业科技2012，Vol.33Issue(3)：268-271,4.
壳聚糖的超声波降解及对芒果汁澄清效果的研究
Study on ultrasound degradation of chitosan and its clarification effect on mango juice
章斌 1谢国丹 1丁丹丽 1杨兵1
作者信息
- 1. 韩山师范学院生物系,广东潮州521041
- 折叠
摘要
Abstract
Taking clarity of juice as main index,compared with chitosan clarifying method and ultrasound clarifying method,influence of clarification effects on mango juice by chitosan after degradation by ultrasonic under conditions of different power,temperature,extraction time and pH was explored in this paper.Results showed that the chitosan after degradation by ultrasonic has preferable clarification effects on mango juice,and obviously better than the contrast group,and clarification was highest under conditions of power 160W,temperature 50℃,extraction time 30min,pH3.5,respectively.关键词
壳聚糖/超声波/降解/芒果汁/澄清Key words
chitosan/ultrasound/degradation/mango juice/clarification分类
轻工纺织引用本文复制引用
章斌,谢国丹,丁丹丽,杨兵..壳聚糖的超声波降解及对芒果汁澄清效果的研究[J].食品工业科技,2012,33(3):268-271,4.
