physicochemical and functional properties of crawfish chitosan as ...

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concentration of chitosan solution cannot be more than 1.0% because when the solution is too concentrated it becomes very thick. EC (m l/g) 400 350 300 250 200 150 100 0 0.1 0.2 0.3 0.4 0.5 0.6 0.7 0.8 0.9 1 1.1 60 (%) 1-DCMPA 2-DMCPA 3-DMPCA 4-DMPAC 5-DPMCA Vanson75 Sigma 91 Control Figure 9. Emulsion Capacity Measurement at Various Concentrations of Crawfish and Commercial Chitosans DCMPA=decolorized, demineralized, deproteinized, deacetylated; DMCPA= demineralized, decolorized, deproteinized, deacetylated; DMPCA= demineralized, deproteinized, decolorized, deacetylated; DMPAC= demineralized, deproteinized, deacetylated, decolorized; and DPMCA= deproteinized, demineralized, decolorized, deacetylated. Commercial chitosans (Vanson75 and Sigma91). Control= 9ml of 1% acetic acid + 38 ml of 1% protein solution without chitosan. An increase in emulsifying capacity was more notable with 1.0% chitosan than with 0.1% or 0.5% chitosan (Figure 9). No significantly differences (p > 0.05) in emulsion capacity among the modified crawfish chitosan samples were observed at each concentration, except DMPAC which showed very low values of 135.8 ml/g at 0.1%, 181.5 ml/g at 0.5%, and 181.0 ml/g at 1.0%.
At 0.1% concentration of chitosan, DMPCA showed the highest emulsion capacity of 166.4 ml/g, followed by DMCPA, DCMPA, and DPMCA with 156.9 ml/g, 155.7 ml/g, and 152.8 ml/g, respectively. At 0.5% concentration, DMCPA had EC of 265.5 ml/g, followed by DMCPA (259.7 ml/g) and DPMCA (257.5 ml/g), but the latter two samples were not significantly different. At 1.0% chitosan concentration, DPMCA demonstrated higher emulsion capacity of 374.2 ml/g, compared with that of DMPCA (364.3 ml/g). DMPCA, DMCPA and DCMPA and the control DPMCA demonstrated a better enhancer for emulsion capacity than the commercial crab chitosans. Vanson75 had 146.8 ml/g in 0.1%, 254.9 ml/g in 0.5%, and 331.9 ml/g in 1.0% chitosan solution. Sigma91 had 147.8 ml/g in 0.1%, 209.8 ml/g in 0.5%, and 291.6 ml/g in 1.0% chitosan solution. The control containing no chitosan had 137 ml/g of emulsion capacity compared with chitosan solutions that gave 166.3 ml/g in 0.1% of DMPCA, 265.5 ml/g in 0.5% of DMCPA, and 374.2 ml/g in 1.0% of DPMCA (Figure 9). 4.15 Emulsion Viscosity (EV) Emulsion viscosity (EV) of the soy protein containing modified crawfish chitosans was evaluated and compared with Mayonnaise (pH=4.4) (Kraft Mayo, Kraft North America, Inc. Glenview. IL) as the control sample (Figure 10). Viscosity of mayonnaise (control) was 116,000 cP. This was relatively higher than the viscosity of emulsions prepared from soy protein and modified chitosan samples. The modified samples DMCPA showed high EV at pH 2.0 with 43,400 cP; at pH 4.0, DMPCA showed EV of 36,100 cP; at pH 6.0, DCMPA showed EV of 4,300 cP; at pH 8.0, DMCPA had EV of 26,300 cP; and DMPCA had EV of 33,100 cP at pH 10.0. The results shown at different pHs with the different chitosan modified samples indicated that almost all the modified processed chitosan exhibited high emulsion viscosity, except 61
Page 1 and 2:
PHYSICOCHEMICAL AND FUNCTIONAL PROP
Page 3 and 4:
TABLE OF CONTENTS ACKNOWLEDGEMENTS
Page 5 and 6:
LIST OF TABLES 1. Applications of C
Page 7 and 8:
ABSTRACT Chitosan is made from chit
Page 9 and 10:
CHAPTER 1 INTRODUCTION Chitosan is
Page 11 and 12:
Crawfish shell as well as crustacea
Page 13 and 14:
5. Investigate the effect of deacet
Page 15 and 16:
With regards to their chemical stru
Page 17 and 18: acetic acid. The second advantage i
Page 19 and 20: lower viscosity chitosan obtained f
Page 21 and 22: not deacetylated sufficiently to be
Page 23 and 24: 2.2.8 Emulsification Even though ch
Page 25 and 26: 2.2.10 Formation of Film Chitosan h
Page 27 and 28: Fortunately, the sequence of demine
Page 29 and 30: of the demineralization process. El
Page 31 and 32: 2.4 Factors Affecting Production of
Page 33 and 34: (0.841-0.177 mm) had no effect on t
Page 35 and 36: methods are those of Hackman (1954)
Page 37 and 38: degree of deacetylation, and molecu
Page 39 and 40: 2.6.3 In Medical In the study condu
Page 41 and 42: 2) DM (Demineralization) Depending
Page 43 and 44: analyze. The encapsulated sample wa
Page 45 and 46: and centrifuged at 10,000 rpm for 1
Page 47 and 48: with 0.03% Oil-Red-O biological sta
Page 49 and 50: CHAPTER 4 RESULTS AND DISCUSSION Re
Page 51 and 52: The shell was almost impossible to
Page 53 and 54: 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: showed 271 ml/g. All modified chito
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 and 106: APPENDIX D. DATA OF AMOUNTS OF OIL
Page 107: VITA The author was born in Taegu,
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