Preparation, optimization and characterization of chitosan polymer from shrimp shells

被引：41

作者：

Ben Seghir, Bachir ^{[1
]}

Benhamza, M. H. ^{[1
]}

机构：

[1] Univ 8 May 1945 Guelma, Fac Sci & Technol, Dept Proc Engn, Lab Ind Anal & Mat Engn, BP 401, Guelma 24000, Algeria

来源：

JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION | 2017年 / 11卷 / 03期

关键词：

Chitosan; Shrimp; Deacetylation; Response Surface; Characterization; DEACETYLATION DEGREE; N-ACETYLATION; CHITIN; EXTRACTION; YIELD;

D O I：

10.1007/s11694-017-9490-9

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Preparation, optimization and characterization of chitosan polymer from shrimp shellsBachir Ben Seghir, M. H. BenhamzaAbstract In this study, chitosan is extracted from shrimp Parapenaeus longirostris shells by a chemical process involving demineralization, deproteinization, decolorization and deacetylation. The effect of chitosan degree of deacetylation DD% is investigated using a model of response surface methodology (RSM). The using of ANOVA regression equation gives a determination coefficient R-2 = 0.9853, indicating the precision of the predicted model. Chitosan derived from chitin treated under optimized conditions of 28.6% of NaOH concentration, a temperature of 81.15 degrees C and a reaction time of 9.55 h, showed the highest value of DD% exceeding 98%. The obtained Chitosan characterization results using a spectral analysis infrared (FTIR), Differential Scanning Calorimetry (DSC), X-ray spectroscopy (DRX) and Scanning electron microscopy (SEM) confirmed the purity of chitosan.

引用

页码：1137 / 1147

页数：11