摘要
随着人们生活水平的提高,消费者对食品的品质、营养、新鲜度等方面的要求越来越高。壳聚糖因具有高效、无毒、低成本、获取相对容易及保鲜效果优异等特点,已作为新型天然保鲜剂得到广泛应用。本文介绍了壳聚糖食品保鲜的发展历程及保鲜机理,并探究了壳聚糖相对分子量、脱乙酰度及浓度对其保鲜作用的影响,介绍了在壳聚糖中加入纳米无机填料(如改性纳米氧化锌、纳米氧化钛、纳米蒙脱土、纳米碳酸钙)以改善壳聚糖复合材料的研究进展,最后综述了壳聚糖在食品保鲜中的应用。
With the improvement of living standards,the requirement of food quality,nutrition and freshness have been higher and higher.With the characteristics of highly effective,non-toxic,low cost,easy operation and significantly preservation effect,chitosan has been used widely as a new type of natural antistaling agent.In this paper,the development history and mechanism of chitosan preserving food were discussed.The influence of relative molecular weight,deacetylation degree, concentration of chitosan on preservation of composite material was explorated.Research progress of composite material filled with nanometer inorganic filler,such as modified nanometer ZnO,nanometer TiO,nano-montmorillonite,nanometer CaCO_3,in order to improve the film forming ability was discussed.Furthermore,application of chitosan in food preservatives was overviewed.
出处
《中国印刷与包装研究》
CAS
2012年第1期7-13,共7页
China Printing Materials Market
关键词
壳聚糖
保鲜机理
脱乙酰度
分子量
浓度
Chitosan
Preservation mechanism
Deacetylation degree
Molecular weight
Concentration
