physicochemical and functional properties of crawfish chitosan as ...

viscosity, high fat binding capacity, and high emulsion viscosity of DMPCA over DPMCA. Our
studies agreed with many other research studies that have shown that the sequence of
demineralization and deproteinization steps can be reversed to give improved functional
property. In fact many authors have followed the procedure of acidic decalcification after
removal of protein.
Proximate analysis values for moisture, ash and nitrogen were much lower for all samples
and control, compared to commercial chitosans. Similarly, functional properties (e.g., WBC,
FBC, emulsion capacity, and emulsion viscosity) were much improved by process modification
(DMPCA) over traditional process methods (DPMCA).
Overall, the results indicated that process modification in crawfish chitosan production
yielded some differences on each characteristic over the control and commercial products.
However, it will be very ambiguous to conclude that only one modified process is the optimum
for the production of chitosan because the interests of applications may vary from one study to
another and even from one industry to another, and as seen in our study. In view of the
foregoing, it is our recommendation that for the purpose of achieving uniformity and proper
product quality control for particular usage of chitosan, the relationship between the process
protocols/conditions and the resulting specific characteristics of chitosan products must be
monitored constantly and properly.
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