Isolation and Characterization of Chitin and Chitosan Prepared Under Various Processing Times
| Main Author: | Perpustakaan UGM, i-lib |
|---|---|
| Format: | Article NonPeerReviewed |
| Terbitan: |
[Yogyakarta] : Universitas Gadjah Mada
, 2008
|
| Subjects: | |
| Online Access: |
https://repository.ugm.ac.id/27339/ http://i-lib.ugm.ac.id/jurnal/download.php?dataId=10395 |
Daftar Isi:
- Generally production of chitosan from crustacean shells consists of 4 steps, i.e. deproteinization, demineralization, decolorization and deacetylation. Simplification of chitosan production by elimination of deproteinization and/or demineralization,or reducingof reaction time would give many advantages, e.g. reduction of processing time and cost productiondue to reductionof chemicaland power usage. The objectives of this research were to prepare chitosan under variousprocessing times and to characterizethe obtained chitinand chitosan. Chitin' was prepared under various deproteinization times (0, 15, 30 min at 90°C using NaOH 2N) and demineralization times (0, 15,30 min at ambient temperature using HCI2N). Chitinwas then bleached using aceton/etanol (1:1) for an hour. Deacetylationwas achieved by treatment of chitinunder conditionat 120°C for 5 hr using NaOH50%. Ash and nitrogen content, and degree of deacetylation of chitosan were evaluated. Demineralization and/or deproteinization times influenced the quality of chitin. Chitinand chitosan prepared without demineralization had white and chalky appearance, whereas the other chitosan were off-white in color.Ash and nitrogen contents of the chitosan products were 0.18 - 32.40%and3.56- 7.59%, respectively. Chitosan prepared under various processing times, except chitosan without.demineralization treatment, had degree of deacetylation ~ 70%. Keywords: chitosan, deproteinization,demineralization,deacel}tlation,processing times