physicochemical and functional properties of crawfish chitosan as ...

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100 80 60 40 20 0 -20 APPENDIX 10. Color Characteristics of Crawfish and Commercial Chitosans b c bc d d a d a c d b d e c b c a b d e 82 cc b a b d e c d e f a b c d b c e g L* a* f b* C* h Whiteness a f 1-DCMPA 2-DMCPA 3-DMPCA 4-DMPAC 5-DPMCA Vanson75 Sigma 91 (L*=Brightness, C*=Intensity of Color, h=Hue angle, ∆E*=Difference of color, a*=redness, b*=yellowness) 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 crab chitosans (Vanson75 and Sigma91).
WBC (%) 1200.0 1000.0 800.0 600.0 400.0 200.0 APPENDIX 11. Water Binding Capacity of Crawfish and Commercial Chitosans 0.0 c c b 83 e DCMPA DMCPA DMPCA DMPAC DPMCA Vanson75 Sigma91 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 crab chitosans (Vanson75 and Sigma91). c a d
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PHYSICOCHEMICAL AND FUNCTIONAL PROP
Page 3 and 4:
TABLE OF CONTENTS ACKNOWLEDGEMENTS
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LIST OF TABLES 1. Applications of C
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ABSTRACT Chitosan is made from chit
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CHAPTER 1 INTRODUCTION Chitosan is
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Crawfish shell as well as crustacea
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5. Investigate the effect of deacet
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With regards to their chemical stru
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acetic acid. The second advantage i
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lower viscosity chitosan obtained f
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not deacetylated sufficiently to be
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2.2.8 Emulsification Even though ch
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2.2.10 Formation of Film Chitosan h
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Fortunately, the sequence of demine
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of the demineralization process. El
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2.4 Factors Affecting Production of
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(0.841-0.177 mm) had no effect on t
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methods are those of Hackman (1954)
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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: Bulk density (g/ml) APPENDIX 9. Bul
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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