现代食品科技2013，Vol.29Issue(2)：306-310,5.
南美白对虾壳聚糖制备工艺的优化及其表征
Optimization of the Preparation of Chitosan from Wastes of Penaeus vannamei
摘要
Abstract
Chitosan was prepared from the shell of Penaeus vannamei, and the preparation process was optimized. It illustrated that optimum conditions of prepared of chitosan were temperature 90 ℃, time 150 min and alkali concentration 60%. Under these conditions, the deacetylation degree of chitosan was 87.04%.The product structure was characterized by the ultraviolet-obvious spectrophotometer, the TG/DTA analyzer and the scanning electron microscope. The surface of chitosan was dry and thickening. The degree of crystallinity was good and the thermal stability was high. It provided theoretical basis for the effective use of penaeus vannamei shell.关键词
南美白对虾/甲壳素/壳聚糖/制备/表征Key words
Penaeus vannamei/ chitin/ chitosan/ preparation/ token引用本文复制引用
姜秋焕,叶盛权,王宇..南美白对虾壳聚糖制备工艺的优化及其表征[J].现代食品科技,2013,29(2):306-310,5.基金项目
广东省教育部产学研结合项目(2008B090500002),广东海洋大学引进人才科研启动费(1010295) （2008B090500002）
