探讨凡纳对虾干虾壳制备甲壳素的生产工艺、壳聚糖的热稳定性和抑菌作用.以凡纳对虾干虾壳为实验原料,通过五种优选提取甲壳素实验方案进行比较,得出从凡纳对虾干虾壳中提取并制备食品级甲壳素的最优生产工艺;同时对甲壳素脱乙酰制备壳聚糖,并研究了壳聚糖的抑菌作用和热稳定性.甲壳素提取最佳条件:虾壳预处理为25 mm2,10%柠檬酸溶液中浸泡10 h,料液比(m∶v)为1∶10,97 ℃条件下10%NaOH处理3 h,脱色方法为10%的 H2O2 80 ℃密封水浴浸泡2 h,料液比(m∶v)1∶10,可制得残留氮量1.70%、灰分含量0.91%、产率为25.16%的食品等级甲壳素;壳聚糖对大肠杆菌和金黄色葡萄球菌的MIC分别为0.25%和0.50%,且在常规食品加热温度条件下抑菌效果无明显变化.方案Ⅴ提取的甲壳素的灰分残留和氮残留符合食品级甲壳素要求,脱乙酰后的壳聚糖具备良好的抑菌作用和热稳定性.%The process conditions and antibacteria about chitin from Penaeus vannamei shrimp shell was explored.Five methods of extracting chitin from Penaeus vannamei dried shrimp shell were compared.Preparation of food-grade chitin optimal solution is obtained.Chitin was produced chitosan according to take off the acetyl groups.The antibacterial and thermal stability of chitosan were studied.With the 5th project is the optimal solution.Namely: the size of the shrimp shell is 5 mm.10% citric acid soak 10 h, and liquid-solid ratio 1∶10, then treated with 10% NaOH, 3 h at 97 ℃, and liquid-solid ratio 1∶10,after 10% H2O2 in 80 ℃ water bath for 2 h oxidation decoloration, liquid-solid ratio 1∶10.the residual nitrogen is 1.70%, ash content is 0.91%, the yield of food-grade of chitin is 25.16%.The MIC of chitosan on E.Coli and Staphylococcus aureus were 0.50% and 0.25%,at the same time the chitosan antibacterial effect has no obvious effect by the heating temperature of food.All results suggested that the chitin of methods ⅤConform to the food grade chitin.Chitosan has good antibacterial effect and thermal stability.
展开▼
