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| Production and Characterization of Chitosan from Fish Scales |
Abideen Adeyinka Adekanmi, ,Olasupo Abdulhakeem Dapo, Adekanmi Sherifdeen Adeniyi, Olagoke Olaniran Victor, Owolabi Oluwafemi Akinkunmi, Adekanmi Uthaman Taiwo
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Abstract:
The chitosan has attracted considerable interest in various fields due to its unique biological activities, such as biocompatibility, biodegradability, nontoxicity, antimicrobial activity, antitumor activity and immune-enhancing effect. These properties make chitosan a promising candidate for medicine, food, cosmetic, water treatment, biomedical engineering industries and many agricultural uses. Despite enormous applications of chitosan, there is a limited research on it. The current work is focus on extraction, production and assessment of physical, chemical and functional properties of chitosan from fish scales. Fish scales were collected from Ilesha, Osun state and sundry for 24hrs before grinding with blender. 10g of powdered form of fish scales 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 3.65 and 0.85g of chitin and chitosan were produced with 36.5 and 23.29% by DMCPA methods. Physicochemical and functional properties recorded were: Nitrogen content (7.23%), ash content (0.17%), moisture content (0.77%), viscosity (37cP), solubility (74.35%), degree of deacetylation (65.33%), emulsion capacity (94.61%), bulk density (1.04g/ml), water binding capacity (682%) and fat binding capacity (363.33%). Demineralization, deproteinization and deacetylation and decolorization (DMPAC) produced the best chitosan in terms of quantities and properties with respect to physicochemical and functional.
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