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Position: Home > Articles > Effects of low-molecular-weight chitosan on clarification of peach juice Hubei Agricultural Sciences 2004 (6) 76-77+89

壳低聚糖对水蜜桃汁澄清作用的影响

作  者:
叶耀东;匡银近;徐东生;覃彩芹
单  位:
孝感学院天然多糖研究室
关键词:
壳低聚糖;水蜜桃汁;澄清
摘  要:
应用壳低聚糖(Mw9.3×103雪对水蜜桃汁进行澄清的试验研究表明,在室温、自然pH值条件下,0.1~1.0g·L-1的壳低聚糖澄清后的水蜜桃清汁,其透光率可达70%以上,且出汁率有明显提高,其中1.0g·L-1壳低聚糖澄清效果最佳。
译  名:
Effects of low-molecular-weight chitosan on clarification of peach juice
作  者:
YE Yao-dong,KUANG Yin-jin,XU Dong-sheng,QIN Cai-qin(Laboratory of Natural Polysaccharides,Xiaogan University,Hubei,Xiaogan 432100 ,China)
关键词:
low-molecular-weight chitosan: peach juice: clarification
摘  要:
The clarification of peach juice by low-molecular-weight chitosan was s tudied. While chitosan dosage was 1.0g/L at 4.5 of pH and 30℃, the transmittanc e of clarified peach juice was over 76%, and the juice extraction increased obvi ously.

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