Food applications of chitin and chitosans

被引：1430

作者：

Shahidi, F ^{[1
]}

Arachchi, JKV ^{[1
]}

Jeon, YJ ^{[1
]}

机构：

[1] Mem Univ Newfoundland, Dept Biochem, St Johns, NF A1B 3X9, Canada

来源：

TRENDS IN FOOD SCIENCE & TECHNOLOGY | 1999年 / 10卷 / 02期

关键词：

D O I：

10.1016/S0924-2244(99)00017-5

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Chitin is the second most abundant natural biopolymer after cellulose. The chemical structure of chitin is similar to that of cellulose with 2-acetamido-2-deoxy-beta-D-glucose (NAC) monomers attached via beta(1-->4) linkages. Chitosan is the deacetylated (to varying degrees) form of chitin, which, unlike chitin, is soluble in acidic solutions. Application of chitinous products in foods and pharmaceuticals as well as processing aids has received considerable attention in recent years as exotic synthetic compounds are losing their appeal. This review summarizes some of the important developments related to food applications of chitin, chitosan and their derivatives. (C) 1999 Elsevier Science Ltd. All rights reserved.

引用

页码：37 / 51

页数：15

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