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APPENDIX 14. Emulsion Capacity Measurement (ml/g) of Crawfish and Commercial Chitosans with Different Concentrations of Chitosans Sample 86 Concentration 0 % 0.1% 0.5% 1.0% DCMPA 155.7 (0.99) ab 259.7 (13.65) a 361.4 (8.63) a DMCPA 156.9 (2.69) ab 265.5 (13.65) a 339.0 (2.26) a DMPCA 166.3 (5.59) a 257.5 (18.46) a 364.3 (6.65) a DMPAC 135.8 ( 3.11) c 181.5 (0.21) b 181.0 (4.95) c DPMCA 152.8 (1.06) ab 259.7 (1.20) a 374.2 (22.13) a Vanson 75 146.8 (6.22) bc 254.9 (0.64) a 331.9 (2.05) ab Sigma 91 147.8 (5.94) bc 209.8 (3.11) b 291.6 (14.07) b Control 137.1 Numbers in parentheses are standard deviations, Means with different letters are significantly different (p < 0.05), 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). Control = 9ml Acetic Acid (1%) + 38ml soy protein solution (1%) without chitosan solution; pH in general were ranged between 3.8-4.0
APPENDIX 15. Emulsion Viscosity Measurement (cP) of Crawfish and Commercial Chitosans with pH Variations Sample 87 pH 2 4 6 8 10 DCMPA 42.9 (12.86) a 34.1 (0.87) ab 4.3 (0.35) a 24.6 (4.62) ab 14.2 (0.53) d DMCPA 43.4 (7.91) a 19.7 (8.27) c 3.8 (0.63) abc 26.3 (4.83) a 21.5 (5.27) bcd DMPCA 36.1 (0.43) a 36.1 (2.76) a 4.0 (0.12) ab 15.2 (0.25) bcd 33.1 (1.00) ab DMPAC 31.6 (3.28) a 0.6 (0.04) d 2.8 (0.09) abc 20.5 (0.31) abc 30.6 (2.79) abc DPMCA 24.4 (1.62) a 22.3 (0.53) bc 2.9 (1.12) abc 10.7 (2.34) cd 17.3 (2.00) d Vanson 75 25.2 (0.82) a 22.8 (1.24) abc 1.7 (0.42) c 18.3 (0.62) abc 19.9 (2.46) cd Sigma 91 52.4 (16.03) a 32.1 (2.34) abc 1.9 (0.04) bc 7.0 ( 0.04) d 34.0 (4.64) a Actual mean values are the results from original value divided by 1000. Numbers in parentheses in each column are standard deviations. Means with different letters are significantly different (p < 0.05). 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).
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PHYSICOCHEMICAL AND FUNCTIONAL PROP
Page 3 and 4:
TABLE OF CONTENTS ACKNOWLEDGEMENTS
Page 5 and 6:
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
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2.6.3 In Medical In the study condu
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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: APPENDIX 13. Emulsion Capacity Meas
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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