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

  • 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.
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