从甲壳类废弃物中提取壳聚糖的一种简单有效的方法

IF 1.3 4区农林科学 Q4 FOOD SCIENCE & TECHNOLOGY Journal of Aquatic Food Product Technology Pub Date : 2023-04-21 DOI:10.1080/10498850.2023.2228793

C. Liyanage, S. Gonapinuwala, C. Fernando, M. de Croos

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引用次数: 0

摘要

摘要:提出了一种从甲壳类废弃物中提取壳聚糖的改进方法。将脱蛋白、脱色和去乙酰化步骤分别用碱液浸泡24 h代替。该方法在保持壳聚糖理化性能的同时，对白对虾、蓝蟹和淡水大虾的壳聚糖收率分别提高了33.26%、11.39%和10.15%，通过FTIR、XRD、SEM、EDS、灰分、粘度、颜色和抗氧化性能进行了测试。与传统加热方法相比，该方法节省了8.10%的化学费用和13%的能源，并且相对简单，具有在工业水平上实施的潜力。

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A Simple and Effective Method to Extract Chitosan from Crustacean Shell Waste

ABSTRACT A modified method to extract chitosan from crustacean shell waste is presented. Separate steps for deproteinization, decolorization, and deacetylation were replaced with single-step steeping in an alkali solution for 24 h. This method resulted in 33.26%, 11.39%, and 10.15% of chitosan yield, respectively from whiteleg shrimp, blueswimming crab and giant freshwater prawns whilepreserving physicochemical properties, which was evident by FTIR, XRD, SEM, EDS, ash, viscosity, colour, and antioxidant values. A comparison with the conventional heating method shows 8.10% chemical and 13% energy savings and comparative simplicity of the modified method showing potential to be executed at the industrial level.

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来源期刊

Journal of Aquatic Food Product Technology 农林科学-食品科技

CiteScore

3.50

自引率

6.20%

发文量

审稿时长

7 months

期刊介绍： The Journal of Aquatic Food Product Technology publishes research papers, short communications, and review articles concerning the application of science and technology and biotechnology to all aspects of research, innovation, production, and distribution of food products originating from the marine and freshwater bodies of the world. The journal features articles on various aspects of basic and applied science in topics related to: -harvesting and handling practices- processing with traditional and new technologies- refrigeration and freezing- packaging and storage- safety and traceability- byproduct utilization- consumer attitudes toward aquatic food. The Journal also covers basic studies of aquatic products as related to food chemistry, microbiology, and engineering, such as all flora and fauna from aquatic environs, including seaweeds and underutilized species used directly for human consumption or alternative uses. Special features in the journal include guest editorials by specialists in their fields and book reviews covering a wide range of topics.