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| Different Processing Sequential Protocols for Extraction, Quantification and Characterization of Chitosan from Cray Fish |
Abideen Adeyinka Adekanmi , Sherifdeen Adeniyi Adekanmi , Opeyemi shafiu Adekanmi
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Abstract:
Chitosan is produced from chitin by a chemical process involving demineralization (DM), deproteinization (DP), decolorization (DC), and deacetylation (DA). Commercially, chitosan is produced via the chemical deacetylation of crustacean chitin under treatment with strong alkali. The functions and roles of chitosan in industrial setting is enormous, therefore there is needs to further research on chitosan in order to maximize chitosan production. Little work has been done to evaluate the effects of modifying or excluding any of the production processing steps on chitosan characteristics. The present study was undertaken to examine the effects of process alteration on quantification, extraction and characterization of chitosan produced from cray fish. Cray fish were collected from Ilesha, Osun state and sundry for 24hrs before grinding with blender. 12g of powdered form of Cray fish shells was used for chitin extraction and chitosan production. Chitosan was produced by prepared by changing of the order of the four sequential preparation processes (DCMPA, DMCPA, DMPCA, DMPAC, and DPMCA,). DPMCA denotes sequential steps of deproteinization + demineralization + decolorization + deacetylation. DPMCA was taken as the traditional processing method (control sample). Physicochemical and functional properties such as Nitrogen content, ash content, moisture content, viscosity, solubility, degree of deacetylation, emulsion capacity, bulk density, water binding capacity and fat binding capacity. The results showed that 7.24 and 3.55g of chitin and chitosan were produced with 60.33 and 49.03% by DCMPA methods. Physicochemical and functional properties recorded were: Nitrogen content (1.25%), ash content (0.12%), moisture content (4.46%), viscosity (720cP), solubility (88.55%), degree of deacetylation (23.73%), emulsion capacity (9.33%), bulk density (0.87g/ml), water binding capacity (716.33%) and fat binding capacity (455.35%). Decolorization, demineralization, deproteinization and deacetylation (DCMPA) produced the best chitosan in terms of quantities and properties with respect to physicochemical and functional.
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