CHITOSAN POLY(ACRYLIC ACID) - MECHANISM OF COMPLEX-FORMATION AND POTENTIAL INDUSTRIAL APPLICATIONS

被引：45

作者：

CHAVASIT, V

TORRES, JA

机构：

[1] Department of Food Science and Technology, Oregon State University, Corvallis, Oregon

来源：

BIOTECHNOLOGY PROGRESS | 1990年 / 6卷 / 01期

关键词：

D O I：

10.1021/bp00001a001

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

The food industry is interested in polyelectrolytic coagulants of natural origin for the clarification of food beverages and the recovery of colloidal and dispersed particles from processing waste streams. This paper discusses potential industrial applications of recent findings on polymer complex formation obtained with a chitosanpoly(acrylic acid) model system. Process recommendations could be made on the basis of the ionic strength, pH, and charged group concentration of the fluid to be treated. Ionic strength does not affect the complex formation process. The amount of chitosan in the complex formed is controlled by the solution pH. The mechanism of complex formation indicates that pH measurements could be used to monitor the coagulation process. Copyright © 1990 American Institute of Chemical Engineers (AIChE)

引用

页码：2 / 6

页数：5

共 28 条

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