physicochemical and functional properties of crawfish chitosan as ...

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difference, e.g., the lower viscosity, higher fat binding capacity, and higher emulsion viscosity of DMPCA over DPMCA. This study demonstrated that process modification of crawfish production affected physicochemical and functional properties. The optimal chitosan production may vary depending on the intended final usages in food systems as demonstrated by functional properties from this study. viii
CHAPTER 1 INTRODUCTION Chitosan is a natural carbohydrate biopolymer derived by deacetylation (DA) of chitin, a major component of the shells of crustacea such as crab, shrimp, and crawfish. After cellulose, chitin is the second most abundant natural biopolymer found in nature (No and Meyers, 1989). Like cellulose, chitosan is a fiber. However, unlike plant fiber, chitosan possesses unique properties including the ability to form films, optical structural characteristics and much more. Chitosan also possesses a positive ionic charge, which gives it the ability to chemically bind with negatively charged fats, lipids and bile acids (Sandford, 1992). Chitosan is a non-toxic, biodegradable and biocompatible polymer. Over the last several years, chitinous polymers, especially chitosan, have received increased attention as one of the promising renewable polymeric materials for their extensive applications in the pharmaceutical and biomedical industries for enzyme immobilization and purification, in chemical plants for wastewater treatment, and in food industries for food formulations as binding, gelling, thickening and stabilizing agent (Knorr, 1984). Chitosan is easily obtained from crab especially Dungeness crab (Cancer magister), shrimp particularly the Pacific shrimp (Pandalus borealis), lobster, or crawfish shells. These are the richest source of chitin and the major U.S. sources of crustaceans that are processed into chitin and chitosan (Knorr, 1991). Louisiana has the largest and oldest successful crustacean farming industry in the U.S, namely the red swamp crawfish (or crayfish) Procambarus clarkii. This aquaculture industry currently has an annual production capacity in excess of 100 million pounds, of which approximately 80% is consumed locally and 15% is marketed throughout the U.S. In addition, the processing plants annually generate as much as 80 million pounds of 1
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: ABSTRACT Chitosan is made from chit
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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