Citation: | WEI Zi-hao, CHEN Ji-hong, ZHANG Zhen, HU Wei, ZHANG Yang, LIU Jing, LI Wen-jian. Optimization acid-heating method for extracting chitosan from waste Aspergillus niger by using response surface methodology[J]. Science and Technology of Food Industry, 2014, (07): 194-197. DOI: 10.13386/j.issn1002-0306.2014.07.076 |
[1] |
付云霄, 张桂, 赵国群.壳聚糖在果汁澄清中的应用[J].食品工程, 2011 (1) :15-17.
|
[2] |
蒋挺大.壳聚糖[M].北京:化学工业出版社, 2006:72-86.
|
[3] |
蔡俊, 杜予民, 杨建红, 等.酶法提取柠檬酸废菌体中壳聚糖的研究[J].食品与发酵工业, 2005, 31 (12) :39-41.
|
[4] |
陈雪梅, 肖文胜, 邓祥义, 等.从柠檬酸厂废黑曲霉菌丝体中提取壳聚糖的工艺研究[J].化学与程, 2005 (8) :43-45.
|
[5] |
赵继伦, 王红林.利用柠檬酸废菌体制备壳聚糖的工艺研究[J].工业微生物, 1999, 29 (2) :33-37.
|
[6] |
曹健, 代养勇, 李浪, 等.黑曲霉电解法制备甲壳素的研究[J].食品科学, 2006, 27 (2) :186-192.
|
[7] |
Jun Cai, Jianhong Yang, Yumin Du, et al.Enzymatic preparation of chitosan from the waste Aspergillus niger mycelium of citric acid production plant[J].Carbohydrate Polymers, 2006, 64:151-157.
|
[8] |
李光, 方晓兰, 蔡志辉, 等.利用黑曲霉废菌丝体提取壳聚糖的研究[J].岳阳职业技术学院学报, 2012, 27 (6) :80-82.
|
[9] |
张建, 游玲, 邓鹜远, 等.柠檬酸废渣制取壳聚糖中微波辅助脱蛋白工艺研究[J].食品工业科技, 2010, 31 (6) :276-278.
|
[10] |
胡伟, 陈积红, 张珍, 等.重离子辐照柠檬酸菌株的诱变选育[J].辐射研究与辐射工艺学报, 2012, 30 (1) :54-57.
|
[11] |
曾哲灵, 范镭, 印培民, 等.从米根霉中提取壳聚糖的初步研究[J].中国酿造, 2008 (20) :16-19.
|
[12] |
王传芬.从废菌丝体中提取壳聚糖的研究[J].中国酿造, 2009 (10) :123-126.
|
[1] | LU Xin, ZHANG Lixia, SUN Qiang, YOU Jing, HUANG Jinian. Effects of Ingredients Composition on Meat Flavor Prepared with High Temperature Sesame Cake Protein Hydrolysate[J]. Science and Technology of Food Industry, 2024, 45(14): 50-61. DOI: 10.13386/j.issn1002-0306.2023080220 |
[2] | XU Jingxin, CHANG Jingyao, KONG Baohua, XIA Xiufang, LIU Qian. Effects of Water Addition on the Quality Characteristics of Starch-Meat Sausage[J]. Science and Technology of Food Industry, 2022, 43(9): 23-30. DOI: 10.13386/j.issn1002-0306.2021050205 |
[3] | PAN Yuyan, DUAN Zhenhua, ZHONG Jingni. Analysis of Internal Moisture Changes of Persimmon Slices during Intermittent Microwave Drying Using Low-Field NMR[J]. Science and Technology of Food Industry, 2021, 42(14): 33-39. DOI: 10.13386/j.issn1002-0306.2020110006 |
[4] | HE Hong-ju, ZHU Ya-dong, WANG Wei, JIANG Sheng-qi, MA Han-jun, CHEN Fu-sheng, LIU Xi, ZHU Ming-ming, ZHAO Sheng-ming, WANG Zheng-rong. Rapid Nondestructive Detection of Glue-injected Meat by NIR Hyperspectral Imaging Technology[J]. Science and Technology of Food Industry, 2020, 41(10): 219-223. DOI: 10.13386/j.issn1002-0306.2020.10.036 |
[5] | CUI Zhi-yong, DING Jie, XU Yan, YAO Jie, LI Chun-bao. Establishment and Comparison of Three Kinds of Pork Water Content Prediction Models Based on LF-NMR[J]. Science and Technology of Food Industry, 2020, 41(5): 215-220,226. DOI: 10.13386/j.issn1002-0306.2020.05.035 |
[6] | SHEN Le-cheng, LIU Shu-hang, DENG Hai-ling, HE Mei-xia, WU Yan-hui, PENG Jian-fei, HUANG Yong-qi. Rapid determination of moisture content in candy by near infrared spectroscopy combined with partial least squares[J]. Science and Technology of Food Industry, 2018, 39(7): 255-258,322. DOI: 10.13386/j.issn1002-0306.2018.07.045 |
[7] | ZHANG Zhong-hui, GAI Sheng-mei, ZOU Yu-feng, WEI Fa-shan, YANG Zhi-hao, HAN Yu-tong, LIU Deng-yong. Effects of different water-injected ratios on eating quality of pork[J]. Science and Technology of Food Industry, 2018, 39(3): 1-5,11. DOI: 10.13386/j.issn1002-0306.2018.03.001 |
[8] | ZHANG Yu- hua, MENG Yi, JIANG Pei-hong, ZHANG Ying-long, ZHANG Yong-mei. Detection of adulteration of animal meats from different sources by near infrared technology[J]. Science and Technology of Food Industry, 2015, (03): 316-319. DOI: 10.13386/j.issn1002-0306.2015.03.058 |
[9] | FAN Ma- li, LI Zhen-yu, LI Ai-ping, QIN Xue-mei. Application of partial least squares in vinegar discriminant analysis[J]. Science and Technology of Food Industry, 2014, (21): 324-328. DOI: 10.13386/j.issn1002-0306.2014.21.061 |
[10] | Effect of water on quality of fresh meat[J]. Science and Technology of Food Industry, 2013, (16): 363-366. DOI: 10.13386/j.issn1002-0306.2013.16.054 |
1. |
谭思远,阮兴阳,王园莉,惠和平,陈月星,范娜. 气相色谱-质谱/选择离子监测模式检测食用菌多糖中单糖组成方法的建立与质谱解析. 食品安全质量检测学报. 2025(02): 196-205 .
![]() | |
2. |
王帅,孔博洋,李婷,贾小艳,肖红,位张坤,张继,王俊龙. 微波处理对刺槐豆胶多糖结构特征的影响. 中国食品添加剂. 2024(01): 87-98 .
![]() | |
3. |
张弘弛,刘瑞,巴德方,李慧,杨阳,周凤. 恒山黄芪~1H-NMR指纹图谱的研究. 食品工业科技. 2022(01): 47-55 .
![]() | |
4. |
任一杰,赵小亮,王宝忠,向紫骏,杨超福,王海利,马君义,张伟杰. 油橄榄叶多糖的提取工艺优化及其理化性质和抗氧化活性. 食品工业科技. 2022(23): 245-251 .
![]() |