| Summary: | 碩士 === 大葉大學 === 食品工程學系碩士班 === 91 === Abstract
In this study, chitosan with various degree of deacetylation and molecular weights were prepared by high temperature and high concentration sodium hydroxide solution and an oxidizing agent NaClO. Effects of the addition of chitosan with various deactylation and molar weights on the inhibition of microorganism and water holding ability in apple bread and honey cake were studied. Volatile compounds in the apple bread and honey cake samples with or without chitosan added were compared by using Solid-phase microextraction (SPME) method.
Chitosans with 72.6%, 75.2%, 77.3%, 82.5%, 85.0%, 86.2%, 97.0%, 98.0% and 98.0% deacetylation were prepared from a commercial chitosan by treating it with high temperature and high concentration sodium hydroxide solution. Differential molecular weight chitosans with 774 kDa, 260 kDa, 89 kDa, 748 kDa, 269 kDa, 82 kDa, 686 kDa, 251 kDa and 78 kDa were degraded from differential degree of deacetylation chitosan by NaClO treatment.
The best deacetylation degree, molecular weight, and concentration of chitosan used in apple bread was 85%, 269 kDa and 0.05%, individually. The best deacetylation degree, molecular weight, and concentration of chitosan used in honey cake was 82.5%, 748 kDa and 0.05%, individually.
These results indicated that the effects of the addition of chitosan in apple bread on the inhibition of microorganism was better than that without chitosan added but worse than that with the addition of food preservatives and that effects of the addition of chitosan in honey cake on the inhibition of microorganism and water holding ability was better than that without chitosan added and that with the addition of food preservatives.
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