Present and future role of chitin and chitosan in food

被引：140

作者：

Agulló, E ^{[1
]}

Rodríguez, MS ^{[1
]}

Ramos, V ^{[1
]}

Albertengo, L ^{[1
]}

机构：

[1] Univ Nacl Sur, Dept Quim, LIBAQ, RA-8000 Bahia Blanca, Buenos Aires, Argentina

来源：

MACROMOLECULAR BIOSCIENCE | 2003年 / 3卷 / 10期

关键词：

biological applications of polymers; biopolymers; chitin; chitin derivatives; chitosan;

D O I：

10.1002/mabi.200300010

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

The conversion of processed discarded material into valuable by-products and alternative specialty materials has been identified as a timely challenge for food research and development associated with numerous applications of chitinous products. Chitin, chitosan, calcareous chitin, and chitosan, N-acetylated chitosan, N-methylene phosphonic chitosan (NMPC), and N-lauryl-N-methylene phosphonic chitosan (LMPC) are being studied as a result of their broad range of food applications. These biopolymers offer a wide range of unique applications including formation of biodegradable films, immobilization of enzymes, preservation of foods from microbial deterioration, as additives (clarification and deacidification of fruits and beverages, emulsifier agents, thickening and stabilizing agents, color stabilization), and dietary supplements. This review summarizes some of the most important developments in this field.

引用

页码：521 / 530

页数：10

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