Synthesis of Water-Soluble Chitosan from Crab Shells (Scylla Serrata) Waste

被引:4
|
作者
Pambudi, Galang B. Raka [1 ]
Ulfin, Ita [1 ]
Harmami, Harmami [1 ]
Suprapto, Suprapto [1 ]
Kurniawan, Fredy [1 ]
Ni'mah, Yatim L. [1 ]
机构
[1] Inst Teknol Sepuluh Nopember, Dept Chem, Surabaya, Indonesia
来源
3RD INTERNATIONAL SEMINAR ON CHEMISTRY: GREEN CHEMISTRY AND ITS ROLE FOR SUSTAINABILITY | 2018年 / 2049卷
关键词
Crab Shells; Chitosan; Water-Soluble Chitosan; Degree of Deasetylation; Solubilty Test;
D O I
10.1063/1.5082491
中图分类号
O6 [化学];
学科分类号
0703 ;
摘要
Water soluble chitosan (WSC) has been successfully synthesized from crab shells waste through several processes i.e. demineralization, deproteination, deacetylation, and depolimerization. Chitin was obtained by demineralization and deproteination of crab shells. While chitosan was obtained by deacetylation of chitin. Deacetylation of chitin was carried out at varied temperature i.e. 50, 60, 70, 80, 90, and 100 degrees C. The optimum yield of WSC was obtained at temperature of 90 degrees C. The IR spectra of chitin, chitosan, WSC were compared to those from literature. The highest deacetylation degrees (DD) of chitosan was 84.34% that obtained by deacetylation at 90 degrees C. While WSC highest DD value was 75.2% that obtained from chitosan that treated at 100 degrees C. The solubility test of WSC proved that chitosan was successfully converted into WSC. The optimum WSC solubility in water at room temperature was 1.842 g/L while at 40 C was 1.846 g/L that obtained from deacetylation of chitosan at 90 degrees C. While chitosan that treated at 100 degrees C has solubility in HC1 0.1 M of 1.908 g/L at at room temperature and 1.952 g/L at 40 degrees C.
引用
收藏
页数:8
相关论文
共 50 条
  • [41] Dispersion polymerization of acrylamide with water-soluble chitosan as the stabilizer
    Liu, Juan
    Wang, Chuanxing
    Wu, Yumin
    JOURNAL OF APPLIED POLYMER SCIENCE, 2012, 125 : E518 - E525
  • [42] Synthesis and Characterization of Water-Soluble Dendronized Chitosan Using Newkome-Type Dendrons
    Rimondino, Guido N.
    Strumia, Miriam C.
    Martinelli, Marisa
    ACS SUSTAINABLE CHEMISTRY & ENGINEERING, 2014, 2 (11): : 2582 - 2587
  • [43] Modulation of Plant Resistance to Diseases by Water-Soluble Chitosan
    N. I. Vasyukova
    S. V. Zinov'eva
    L. I. Il'inskaya
    E. A. Perekhod
    G. I. Chalenko
    N. G. Gerasimova
    A. V. Il'ina
    V. P. Varlamov
    O. L. Ozeretskovskaya
    Applied Biochemistry and Microbiology, 2001, 37 : 103 - 109
  • [44] Preparation of water-soluble chitosan from shrimp shell and its antibacterial activity
    Du, Yunjian
    Zhao, Yuqiao
    Dai, Shuchao
    Yang, Bao
    INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, 2009, 10 (01) : 103 - 107
  • [45] Preparation, characterization and antioxidant property of water-soluble ferulic acid grafted chitosan
    Woranuch, Sarekha
    Yoksan, Rangrong
    CARBOHYDRATE POLYMERS, 2013, 96 (02) : 495 - 502
  • [46] Preparation of water-soluble chitosan by hydrolysis with commercial glucoamylase containing chitosanase activity
    Pan, Saikun
    Wu, Shengjun
    EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2011, 233 (02) : 325 - 329
  • [47] Antibacterial Characteristics and Activity of Water-Soluble Chitosan Derivatives Prepared by the Maillard Reaction
    Chung, Ying-Chien
    Yeh, Jan-Ying
    Tsai, Cheng-Fang
    MOLECULES, 2011, 16 (10): : 8504 - 8514
  • [48] Preparation of water-soluble chitosan by hydrolysis with commercial glucoamylase containing chitosanase activity
    Saikun Pan
    Shengjun Wu
    European Food Research and Technology, 2011, 233 : 325 - 329
  • [49] The coagulation characteristics of humic acid by using acid-soluble chitosan, water-soluble chitosan, and chitosan coagulant mixtures
    Chen, Chih-Yu
    Wu, Chung-Yu
    Chung, Ying-Chien
    ENVIRONMENTAL TECHNOLOGY, 2015, 36 (09) : 1141 - 1146
  • [50] β-Chitin and chitosan from waste shells of edible mollusks as a functional ingredient
    Karthick Rajan, Durairaj
    Mohan, Kannan
    Rajarajeswaran, Jayakumar
    Divya, Dharmaraj
    Kumar, Ragavendhar
    Kandasamy, Sabariswaran
    Zhang, Shubing
    Ramu Ganesan, Abirami
    FOOD FRONTIERS, 2024, 5 (01): : 46 - 72