physicochemical and functional properties of crawfish chitosan as ...

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LIST OF FIGURES 1. Seafood Produces Considerable Amounts of Waste which are the Principal Source of Chitin and Chitosan .................................................................................................................. 6 2. Structure of Chitin and Chitosan ......................................................................….................... 7 3. Structure of Cellulose, Chitin, and Chitosan ........................................................................... 7 4. Traditional Crawfish Chitosan Production Flow Scheme ....................................................... 18 5. Non-Powdered (Gel-like) Chitosan.......................................................................................... 42 6. Formation of White Unidentified Mass .................................................................................. 43 7. Poor Production Yield.............................................................................................................. 43 8. Emulsion Capacity Measurement of Crawfish and Commercial Chitosans at Various pHs... 56 9. Emulsion Capacity Measurement at Various Concentrations of Crawfish and Commercial Chitosans.................................................................................................................................. 60 10. Emulsion Viscosity Measurement of Crawfish and Commercial Chitosans ......................... 62 vi
ABSTRACT Chitosan is made from chitin by a chemical process involving demineralization (DM), deproteinization (DP), decolorization (DC), and deacetylation (DA). Very little work has been done to demonstrate the effects of altering or excluding any of the processing steps on chitosan characteristics. The present study was undertaken to evaluate the effects of process modification during chitosan production on the physiochemical and functional properties of crawfish chitosans. Five experimental chitosan samples (DCMPA, DMCPA, DMPCA, DMPAC, DAMPC) prepared with modified processing protocols and the control (DPMCA - traditional chitosan production process) were evaluated and compared with the two commercial crab chitosans. All samples were subjected to physicochemical (moisture, nitrogen, and ash contents, degree of deacetylation, molecular weight, viscosity, solubility, bulk density, and color) and functional (water binding capacity, fat binding capacity, emulsion capacity, and emulsion viscosity) characteristic analysis. Three experimental replicates were performed with a duplicate analysis of each sample. Results indicated that process modification of crawfish chitosan production yielded some differences on each characteristic compared with the control and commercial chitosans. For instance, changing the sequence of DC for the production of crawfish chitosan affected its properties. DCMPA and DMCPA resulted in an increase in molecular weight and ash, respectively. In contrast, DMPCA led to lower viscosity. The most notable change observed with the DMPAC chitosan was a light brown degraded colored chitosan that exhibited properties of a weak polyelectrolyte. When chitosan process started with DA, a very poor of yield were obtained. When DM and DP were reversed during production, the results showed some vii
Page 1 and 2: PHYSICOCHEMICAL AND FUNCTIONAL PROP
Page 3 and 4: TABLE OF CONTENTS ACKNOWLEDGEMENTS
Page 5: LIST OF TABLES 1. Applications of C
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 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 and 106:
APPENDIX D. DATA OF AMOUNTS OF OIL
Page 107:
VITA The author was born in Taegu,
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