论文部分内容阅读
甲壳素的制备多以虾、蟹的甲壳为原料通过稀酸脱盐和稀碱消化蛋白质的方法,本文以该法为基础,考察了制备过程中温度变化对甲壳素分子的影响。综合表明了常温制备甲壳素除吸附水外尚含有缔合水。表观粘度分析结果表明常温处理可较好地维持甲壳素分子的聚合度。
The preparation of chitin mostly shrimp, crab shell as raw material by dilute acid desalination and dilute alkali digestion of protein method, the paper based on the law, the temperature changes in the preparation process of chitin molecules. Comprehensive shows that the preparation of chitin at room temperature in addition to water but also contains associated water. Apparent viscosity analysis results show that the normal temperature treatment can better maintain the degree of polymerization of chitin molecules.