食品工业科技2013，Vol.34Issue(1)：206-210,5.
基于壳聚糖和γ-聚谷氨酸的协同絮凝法对赤砂糖回溶糖浆的澄清脱色研究
Study on decolorizing brown granulated sugar based on synergistic flocculation of chitosan and γ-polyglutamic acid
摘要
Abstract
The brown granulated sugar syrup was clarified via chitosan and γ-polyglutamic acid cooperative flocculation.The first process was decolorized by chitosan.In the second step,the γ-polyglutamic acid was used to coagulation and decoloratioa.Under these experiment conditions,the perfect decoloration effect was obtained.By single-factor and multi- factor orthogonal experiment methods, the content of chitosan, the effects of pH,the content of γ-polyglutamic acid, and the reaction temperature on decoloration efficiency were investigated, The results showed that the optimal process conditions for chitosan and γ- polyglutamic acid clarification were chitosan dosage 0.5g/L, γ-polyglutamic acid dosage 0.06g/L, reaction pH5.0, reaction temperature 20℃. Under these optimal conditions ,a clarification rate of 66.5% was achieved.关键词
赤砂糖/壳聚糖/γ-聚谷氨酸/脱色率Key words
brown granulated sugar/chitosan/γ-polyglutamic acid/decoloration rate分类
轻工纺织引用本文复制引用
李利军,李青松,刘柳,崔越..基于壳聚糖和γ-聚谷氨酸的协同絮凝法对赤砂糖回溶糖浆的澄清脱色研究[J].食品工业科技,2013,34(1):206-210,5.基金项目
国家自然科学基金项目(31060219) （31060219）
