Research of preparation of cysteine-sodium alginate-chitosan gel beads[J]. Science and Technology of Food Industry, 2013, (06): 265-267. DOI: 10.13386/j.issn1002-0306.2013.06.078
Citation: Research of preparation of cysteine-sodium alginate-chitosan gel beads[J]. Science and Technology of Food Industry, 2013, (06): 265-267. DOI: 10.13386/j.issn1002-0306.2013.06.078

Research of preparation of cysteine-sodium alginate-chitosan gel beads

More Information
  • Received Date: October 09, 2012
  • The best preparation condition of gel beads synthesized with cysteine, sodium alginate, calcium chloride and chitosan was studied and optimized which based on the adsorption performance in copper iron. As revealed, chitosan exhibited significant effect on the absorption capacity which may relate with its effective embedding of the adsorption material. In addition, the absorption capacity of gel beads reached a maximum of 87% when the gel beads acquired with 2.0% SA, 0.5% chitosan, 0.25% calcium chloride and 1% cysteine.
  • loading
  • [1]
    Wan Ngah, Hanafiah M.Removal of heavy metal ions fromwastewater by chemically modified plant wastes as adsorbents:A review[J].Bioresource Technology, 2008, 99 (10) :3935-3948.
    [2]
    陈海仟, 吴光红, 张美琴, 等.我国水产品重金属污染现状及其生物修复技术分析[J].科学养鱼, 2010 (3) :3-5.
    [3]
    Farag A M, May T, Marty G D.The effect of chronic chromium exposure on the health of Chinook salmon[J].Aquatic Toxicology, 2006, 76 (3-4) :246-257.
    [4]
    Mortada W I.The exposure to cadmium, lead and mercury from smoking and its impact on renal integrity[J].Medical Science Monitor, 2004, 10 (3) :112-116.
    [5]
    Navas-Acien A, Selvin E, Sharrett A R, et al.Lead, cadmium, smoking, and increased risk of peripheral arterial disease[J].Circulation, 2004, 109 (25) :3196-3201.
    [6]
    陈春华, 陆茜.L-半胱氨酸希夫碱及其铜、锌配合物的合成及表征[J].湖北化工, 1998 (5) :18-19.
    [7]
    Nilesh P, Soottawat B.Biochemical properties of polyphenoloxidase from the cephalothorax of Pacific white shrimp (Litopenaeus vannamei) [J].Nirmal and Benjakul International Aquatic Research, 2012, 4 (1) :1-13.
    [8]
    Moon J, Choi I.Development of natural meat-like flavorbased on Maillard reaction products[J].Korean Journal for Food Science of Animal Resources, 2011, 31 (1) :129-138.
    [9]
    Jorge L, Garden T, Dermis W.Effect of chemical modification of algae carboxyl groups onmetalion binding[J].Enviro Scitechnol, 1990, 24 (9) :1372-1378.
    [10]
    李朝霞.海藻酸钠-壳聚糖-粉末活性炭生物微胶囊的制备[J].膜科学与科技, 2007, 27 (6) :37-41.
    [11]
    李庆丽.重金属吸附剂的研究及其在蚝油中的应用[D].青岛:中国海洋大学, 2009.
    [12]
    Maillard M N, Billaud C, Chow Y N, et al.Free radical scavenging, inhibition of polyphenoloxidase activity and copper chelating properties of model Maillard systems[J].Swiss Society of Food Science and Technology, 2007, 40 (8) :1434-1444.
    [13]
    王秀娟.海藻酸钠凝胶特性的研究[J].食品工业科技, 2008, 29 (2) :259-262.
    [14]
    Pillai C, Willi P.Chitin and chitosan polymers:Chemistry, solubility and fiber formation[J].Progress in Polymer Science, 2009, 34 (7) :641-678.
    [15]
    姚子昂, 韩宝芹, 刘万顺, 等.不同分子量壳聚糖膜性质的研究[J].中国生物医学工程学报, 2002, 21 (3) :256-262.

Catalog

    Article Metrics

    Article views (120) PDF downloads (461) Cited by()

    /

    DownLoad:  Full-Size Img  PowerPoint
    Return
    Return