Harnessing the Potential of Chitosan and Its Derivatives for Enhanced Functionalities in Food Applications
Kexin Yi,
Shiyuan Miao,
Bixing Yang
et al.
Abstract:As one of the most abundant natural polysaccharides that possess good biological activity, chitosan is extracted from chitin. Its application in the food field is being increasingly valued. However, chitosan extraction is difficult, and its poor solubility limits its application. At present, the extraction methods include the acid–base method, new chemical methods, and biological methods. The extraction rates of chitin/chitosan are 4–55%, 13–14%, and 15–28%, respectively. Different chemical modifications have … Show more
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