METHOD FOR PRODUCTION OF WATER-SOLUBLE POLYSACCHARIDE CROSS-LINKED WITH CHITOSAN

The present invention relates to a method for producing water-soluble polysaccharides cross-linked with chitosan. The water-soluble polysaccharides which are cross-linked with chitosan and are produced by the production method of the present invention, exhibit outstanding effects in terms of protein...

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Bibliographische Detailangaben
Hauptverfasser:	IM, JAE CHEON, KIM, TAE WOO, CHOE, MYEON, YOUN, KWANG SUP
Format:	Patent
Sprache:	eng ; kor
Schlagworte:	CHEMISTRY COMPOSITIONS BASED THEREON DERIVATIVES THEREOF FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES METALLURGY ORGANIC MACROMOLECULAR COMPOUNDS POLYSACCHARIDES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR CHEMICAL WORKING-UP THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	The present invention relates to a method for producing water-soluble polysaccharides cross-linked with chitosan. The water-soluble polysaccharides which are cross-linked with chitosan and are produced by the production method of the present invention, exhibit outstanding effects in terms of protein dispersion stability within pH 4.2-4.8 close to the isoelectric point of the protein, thereby preventing protein precipitation. Accordingly, the water-soluble polysaccharides produced by the present invention can be used in foods or beverages containing protein. 본 발명은 키토산 가교 수용성 다당류의 제조방법에 관한 것으로, 본 발명의 제조방법에 의해 제조된 키토산으로 가교결합된 수용성 다당류는 단백질 등전점 부근인 pH 4.2~4.8 영역에서 단백질의 분산 안정에 매우 우수한 효과를 발휘하여 단백질 침전을 억제할 수 있다. 따라서, 본 발명에서 제조된 키토산 가교 수용성 다당류는 단백질 함유 음료 또는 식품에 사용될 수 있다.