1. Sem óhreyfður ensímberi
After spraying chitosan acetic acid solution on rye to coagulate it, it can be separated and regenerated to obtain chitosan fine particles. It can be used as a carrier for immobilized enzymes, and the enzymes immobilized by chitosan can be used for sugar, wine and vinegar.
2. Notað sem aukefni í matvælum
Chitosan can be used as a food thickener and stabilizer in the production of seasonings such as mayonnaise, peanut butter, sesame paste, canned corn paste and cream substitutes. Vinegar is usually stored for long periods of time, primarily to form a precipitate. It is due to the metal in it. This is caused by the formation of high molecular weight complexes between ions and phenolic acids such as tannins. But vinegar treated with chitin and chitosan did not precipitate after storage for one year. When making soy sauce, adding an appropriate amount of chitosan will remove the protein and prevent precipitation. By adding a small amount of chitosan to miso, the amount of salt added can be reduced appropriately, and the product will not deteriorate even after long-term storage.
3. Notað sem matarumbúðafilma
Chitosan, starch and water are mixed to make a film, dried and then treated with rye to make a chitosan starch synthetic food packaging film. This film is non-toxic, edible, oil resistant, insoluble in cold and hot water, and has high tensile strength. It can be used for packaging solid foods, semi-solid foods and liquid foods, and the film is automatically biodegraded, so there is no white environmental pollution.
4. Til varðveislu og varðveislu matvæla
Chitosan can be used to store vegetables, meat products, seafood, starch, soy products, eggs, milk and soy products.
Due to the effects of physiological maturity, fruits and vegetables become softer, less hard, more difficult to transport, less quality and nutritious, and less resistant to bacteria after picking. Therefore, how to keep fruits and vegetables fresh has long been the focus of people's attention. Chitosan is not only harmless to the human body, but also has a film-forming property that has a physiological health management effect, and its protective effect on fruits and vegetables is increasingly recognized by people. Covering the surface of fruits and vegetables with chitosan can reduce transpiration of fruits and vegetables, has a specific selective osmotic effect on gas, block the invasion of external O2 into the membrane, and contain CO2 in fruits and vegetables. You can increase the amount of tissue, reduce the escape route of ethylene, and thereby reduce the amount of ethylene. Respiratory and metabolic intensity of fruits and vegetables delays the ripening of fruits and vegetables and achieves the purpose of preservation. Chitosan has a clear freshness-preserving effect on chilled pork, and chitosan, which has a high degree of deacetylation, has an excellent freshness-preserving effect on chilled pork. The 1 percent chitosan solution dissolved in 1 percent acetic acid can reach the shelf life of the refrigerated meat up to 1 week, and the sensory quality of the refrigerated meat is good; the preservation effect of the 2.5 percent water-soluble chitosan solution is slightly lower. The refrigerated meat sample treated with water-soluble chitosan had no acidity and had better sensory quality than the 1 percent acid-soluble solution of chitosan.
Chitosan is an excellent natural antibacterial antioxidant for seafood rich in unsaturated fatty acids. Chitosan of various molecular weights prepared from snow crab can effectively control the cooking process of cod meat at concentrations of 50-200 mg / kg. The lipid process during cooking is oxidized, and the higher the concentration, the stronger the antioxidant capacity.
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