physicochemical and functional properties of crawfish chitosan as ...

TABLE OF CONTENTS
ACKNOWLEDGEMENTS .......................................................................................................ii
LIST OF TABLES .....................................................................................................................v
LIST OF FIGURES ...................................................................................................................vi
ABSTRACT ............................................................................................................................. vii
CHAPTER 1. INTRODUCTION ............................................................................................. 1
CHAPTER 2. LITERATURE REVIEW ....................................................................................6
2.1 Definition and Composition of Chitosan.................................................................. 6
2.2 Characteristics of Chitosan .......................................................................................7
2.3 Production of Chitin and Chitosan ........................................................................ 17
2.4 Factors Affecting Production of Chitosan ............................................................. 23
2.5 Some Examples of Alternative Techniques for Production of Chitosan ................25
2.6 Applications of Chitosan ...................................................................................... 29
CHAPTER 3. MATERIALS AND METHODS .................................................................... 32
3.1 Crawfish Chitosan Production ............................................................................... 32
3.2 Physicochemical and Functional Properties Measurements .................................. 34
3.3 Statistical Analysis ................................................................................................. 40
CHAPTER 4. RESULTS AND DISCUSSION ........................................................................ 41
4.1 Yield ........................................................................................................................ 41
4.2 Moisture Content .................................................................................................... 44
4.3 Nitrogen Content .....................................................................................................44
4.4 Ash .......................................................................................................................... 45
4.5 Degree of Deacetylation ..........................................................................................45
4.6 Molecular Weight (MW) .........................................................................................47
4.7 Viscosity ..................................................................................................................47
4.8 Solubility ..................................................................................................................49
4.9 Bulk Density ............................................................................................................50
4.10 Color .......................................................................................................................51
4.11 Water Binding Capacity (WBC) ............................................................................53
4.12 Fat Binding Capacity (FBC) ..................................................................................54
4.13 Emulsion Capacity (EC) .........................................................................................56
4.14 Emulsion Capacity Measurement with Different Concentrations of Chitosan.......59
4.15 Emulsion Viscosity (EV) ........................................................................................61
CHAPTER 5. SUMMARY AND CONCLUSIONS ................................................................ 63
REFERENCES ......................................................................................................................... 65
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