Control of Foam Formation by Antifoam during Demineralization of Crustacean Shell in Preparation of Chitin

No, Hong Kyoon; Hur, Eun Young

doi:10.1021/jf9802676

Cited by 65 publications

(36 citation statements)

References 3 publications

(4 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Shrimp chitosan sample showed 427.98% FBC which is in agreement with those (314 to 535% with an average of 417%) reported by No et al (1998). Rout (2001) reported that changing the sequence of steps (such as an increased in FBC is observed when demineralization is conducted prior to deproteinization, followed by deacetylation and decreased FBC is observed when deproteinization is performed prior to demineralization, followed by deacetylation).…”

Section: Fat Binding Capacitysupporting

confidence: 88%

Production and characterization of chitosan from shrimp waste

Hossain

Iqbal

2014

J Bangladesh Agric Univ

165

View full text Add to dashboard Cite

Chitosan has been produced from shrimp waste by chemical method involving demineralization, deproteinization and deacetylation. The quality of chitosan depends on the conditions of the chemical extraction process. The results showed that 3% HCI and 4% NaOH were suitable concentration for demineralization and deproteinization, respectively at ambient temperature (28±2 o C). Chitosan with a high degree of deacetylation (81.24%) and high solubility (97.65%) was obtained by deacetylation with 60% NaOH for 24 hours at 60°C. Purified chitosan was characterized for intrinsic viscosity (13.2dl/g), molecular weight (1.05×10 6 Dalton), FBC (427.98%), WBC (537.29%) as well as yield (15.4%).

show abstract

Section: Fat Binding Capacitysupporting

confidence: 88%

Production and characterization of chitosan from shrimp waste

Hossain

Iqbal

2014

J Bangladesh Agric Univ

165

View full text Add to dashboard Cite

show abstract

“…Crustacean shell contains 30–50% calcium carbonate (Johnson & Peniston, ). During demineralisation of crustacean shell with dilute HCl acid, excessive undesirable foams are formed by CO 2 generation (No & Hur, ). In this study, however, no foam formation was observed during demineralisation of squid pen, which would certainly accelerate the processing rate.…”

Section: Resultsmentioning

confidence: 99%

Preparation and characteristics of squid pen β‐chitin prepared under optimal deproteinisation and demineralisation condition

Youn

Prinyawiwatkul

2012

Int J of Food Sci Tech

Self Cite

View full text Add to dashboard Cite

Summary Squid (Todarodes pacifica) pen was an excellent source of β‐chitin with 25.5% yield. The optimal condition to prepare squid pen β‐chitin was established: deproteinisation with 3% NaOH for 30 min at 15 psi/121 °C and a solid/solvent ratio of 1:10 (w/v) and a subsequent demineralisation with 1 N HCl for 30 min at room temperature and a solid/solvent ratio of 1:10 (w/v). Squid pen β‐chitin contained 6.29% nitrogen, 0.25% ash, and negligible fat with degree of acetylation of 94.02%, residual amino acid of 0.499 g/100 g and bulk density of 0.28 g mL−1. Depending on its particle size, squid pen β‐chitin visually looked white (L* = 82.82, a* = −0.67, b* = 6.31; particle size of 0.15–0.18 mm) or light grey (L* = 62.88, a* = 0.33, b* = 10.66; particle size of 0.425–0.841 mm). Water, fat and dye‐binding capacity of squid pen β‐chitin was 694.67%, 194.03% and 79.81%, respectively.

show abstract

“…The content of noble minerals is CaCO3 and Ca3(PO4)2 in small quantities, the minerals contained in this carapace are easier compared to proteins because they are only physically bound (Kumari et al, 2017). Demineralization is generally performed by acid treatment using HCl, HNO3, H2SO4, CH3COOH, and HCOOH (No and Hur, 1998;Percot et al, 2003). Among these acids, the preferential reagent is dilute hydrochloric acid.…”

Section: Isolation Of Chitinmentioning

confidence: 99%

Potential of Chitosan From Local Crab (Portunus Pelagicus) to Enhance Storability of Musa Paradisiaca L.

Buanasari¹,

Sugiyo²,

Fitriani³

et al. 2019

JBAT

View full text Add to dashboard Cite

Potential waste of local crab carapace (Portunus pelagicus) as a source of chitosan as an active layer that can protect bananas has been studied. The process in this study consists of three stages. The first stage was the isolation of chitin through deproteinization process using 2.0 N NaOH solution with a ratio of 1:6 w/v and demineralization process using 1.5 N HCl solution with a ratio of 1:12 w/v. The second stage is the deacetylation stage using 50% NaOH solution with a ratio of 1:20 w/v. Fourier Transform Infra-Red (FTIR) Spectroscopy is used to determine the degree of deacetylation. The third stage is the banana coating application using chitin solution to determine the shelf life of bananas with variations in levels of 2, 2.5, 3 and 3,5 % w/v by immersion method for one hour. It was found that carapace crab, a part that was underutilized from crab, gave rise to chitin deacetylation with a deacetylation rate of 62.11%; pH 8.9 and water content of 7.677%. Chitosan-based coatings are applied to fresh bananas and are found to increase fruit firmness, and inhibit browning. The results show that chitosan-coated bananas have a longer storage time. The application of chitin deacetylated (chitosan) as fruit banana coater found that higher coater levels extend the shelf life of bananas with the best coater content is 3% b/v. It results in a shelf life of bananas for up to 12 days, this is longer than bananas without chitosan layer which only has a shelf life of four days. Increased coating rates have a positive effect on the shelf life of bananas. This study shows that waste from carapace crabs can be used to form active layers that can preserve fruit.

show abstract

Control of Foam Formation by Antifoam during Demineralization of Crustacean Shell in Preparation of Chitin

Cited by 65 publications

References 3 publications

Production and characterization of chitosan from shrimp waste

Production and characterization of chitosan from shrimp waste

Preparation and characteristics of squid pen β‐chitin prepared under optimal deproteinisation and demineralisation condition

Potential of Chitosan From Local Crab (Portunus Pelagicus) to Enhance Storability of Musa Paradisiaca L.

Contact Info

Product

Resources

About