physicochemical and functional properties of crawfish chitosan as ...

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DMPCA 58.2 55.5 56.9 83.6 92.5 88.1 126.2 123.0 124.6 DMPAC 47.2 45.7 46.5 62.1 62.0 62.1 63.1 60.7 61.9 DPMCA 52.5 52 52.3 88.5 89.1 88.8 122.6 133.3 128.0 Sigma 91 49.1 52 50.6 71 72.5 71.8 96.3 103.1 99.7 Vanson 75 48.7 51.7 50.2 87.3 87.0 87.2 113.0 114.0 113.5 *Control (containing 9 ml Acetic Acid (1%) + 38 ml Protein Solution (1%) without chitosan solution) = 46.9. The pH of all these solutions oscillated approximately from 3.8 to 4.1. APPENDIX 32. Amount of Oil Consumed for Emulsion Viscosity (EV) Measurement with Chitosan. These values were obtained from calculating 80% of EC (Emulsion Capacity) [9 ml chitosan (0.5%) + 38 ml protein solution (1%)] / with Soybean Oil (ml) pH 2 pH 4 pH 6 pH 8 pH 10 DCMPA 108.2 67.7 28.0 95.4 91.6 DMCPA 108.3 63.2 32.5 88.1 89.8 DMPCA 106.0 69.4 34.6 86.2 99.2 DMPAC 93.9 40.6 47.0 98.1 99.5 DPMCA 92.2 61.3 31.2 81.6 86.8 Sigma91 105.4 67.3 27.4 69.0 108.6 Vanson75 101.6 70.8 37.3 90.2 91.9 98
VITA The author was born in Taegu, South Korea, on January 7, 1961. At the age of 14, her family immigrated to Paraguay, South America, and she graduated from the Faculty of Chemical Science and Pharmacy at the Universidad Nacional de Asuncion in December 1987. She returned to her country on January 1988, to enter the college of pharmacy at Seoul National University and received a Bachelor of Science degree in pharmacy in January 1991. In 1992, she got married and the next year she and her family moved to USA. She joined the Department of Food Science at Louisiana State University in January 2001. She conducted research under Dr. Witoon Prinyawiwatkul's supervision. She is currently a candidate for a Master of Science degree in food science. 99
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PHYSICOCHEMICAL AND FUNCTIONAL PROP
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TABLE OF CONTENTS ACKNOWLEDGEMENTS
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LIST OF TABLES 1. Applications of C
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ABSTRACT Chitosan is made from chit
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CHAPTER 1 INTRODUCTION Chitosan is
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Crawfish shell as well as crustacea
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5. Investigate the effect of deacet
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With regards to their chemical stru
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acetic acid. The second advantage i
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lower viscosity chitosan obtained f
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not deacetylated sufficiently to be
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2.2.8 Emulsification Even though ch
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2.2.10 Formation of Film Chitosan h
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Fortunately, the sequence of demine
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of the demineralization process. El
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2.4 Factors Affecting Production of
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(0.841-0.177 mm) had no effect on t
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methods are those of Hackman (1954)
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degree of deacetylation, and molecu
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2.6.3 In Medical In the study condu
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2) DM (Demineralization) Depending
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analyze. The encapsulated sample wa
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and centrifuged at 10,000 rpm for 1
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with 0.03% Oil-Red-O biological sta
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CHAPTER 4 RESULTS AND DISCUSSION Re
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The shell was almost impossible to
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ut the values were slightly higher
Page 55 and 56: %DD values. Thus, accurate determin
Page 57 and 58: degradation of the chitosan structu
Page 59 and 60: treatment for deproteinization. In
Page 61 and 62: chitosan samples, we arbitrarily de
Page 63 and 64: Amongst the five types of oil used,
Page 65 and 66: - 0.5% chitosan solution only. Even
Page 67 and 68: showed 271 ml/g. All modified chito
Page 69 and 70: At 0.1% concentration of chitosan,
Page 71 and 72: CHAPTER 5 SUMMARY AND CONCLUSIONS T
Page 73 and 74: REFERENCES Alimuniar and Zainuddin.
Page 75 and 76: pigment concentration in oil extrac
Page 77 and 78: Jeon, Y.J., Shahidi, F., and Kim, S
Page 79 and 80: Utilization of Louisiana Crawfish P
Page 81 and 82: Ogawa, S., Decker, E., McClememts D
Page 83 and 84: Smith, J.P. Simpson, B.K. and Morri
Page 85 and 86: APPENDIX A. DATA OF PHYSICOCHEMICAL
Page 87 and 88: APPENDIX 5. Degree of Deacetylation
Page 89 and 90: Bulk density (g/ml) APPENDIX 9. Bul
Page 91 and 92: WBC (%) 1200.0 1000.0 800.0 600.0 4
Page 93 and 94: APPENDIX 13. Emulsion Capacity Meas
Page 95 and 96: APPENDIX 15. Emulsion Viscosity Mea
Page 97 and 98: APPENDIX 18. DMPCA y = 33.471x + 9.
Page 99 and 100: APPENDIX 21. Vanson 75 y = 21.926x
Page 101 and 102: APPENDIX C. DATA OF DEGREE OF DEACE
Page 103 and 104: APPENDIX 27. DPMCA(control) A1655 =
Page 105: APPENDIX D. DATA OF AMOUNTS OF OIL
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