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Characterization of chitin extracted from enzymatically deproteinized Acetes shell residue with varying degree of hydrolysis

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Title Characterization of chitin extracted from enzymatically deproteinized Acetes shell residue with varying degree of hydrolysis
Not Available
 
Creator Dhanabalan, V.
Martin Xavier, K. A.
Shbu Eippen
Adharsh Joy
Amjad Balange
Asha, K. K.
Murthy, L. N.
Nayak, B. B.
 
Subject Enzymatic hydrolysis
Deproteinization
Biopolymer
Degree of N-acetylation
Crystallinity index
Carbon-nitrogen ratio
 
Description Not Available
Acetes shrimp is an unexploited tiny shrimp mainly landed as bycatch which is a good source for the recovery of protein and chitin. In the present study, the residual shell obtained after the hydrolysis of Acetes was used for the extraction of chitin by combining enzymatic and chemical treatments. Enzymatic hydrolysis with Alcalase was performed at different rates. Results showed that the protein removal effciency increases with the increase in DH and the maximum deproteinzation was achieved at 30 % DH (93.68 %). The FTIR spectra showed two sharp bands for chemically prepared chitin and 30 % DH chitin at 1627–1629 and 1664− 1665 cm− 1 indicating that its alpha amorphous structure. The degree of N-acetylation was found to be higher in enzymatically prepared chitin in all different hydrolytic treatment rather than chemically prepared. The surface morphologies of chitin revealed the porous and nanofbrous structures for 30 % DH chitin and chemically prepared chitin.
Not Available
 
Date 2020-12-29T05:20:51Z
2020-12-29T05:20:51Z
2021
 
Type Research Paper
 
Identifier Dhanabalan, V., Martin Xavier, K. A., Shbu Eippen, Adharsh Joy, Amjad Balange, Asha, K. K., Murthy, L. N. and Nayak, B. B. (2021) Characterization of chitin extracted from enzymatically deproteinized Acetes shell residue with varying degree of hydrolysis. Carbohydr. Polym. 253: 117203.
0144-8617
http://krishi.icar.gov.in/jspui/handle/123456789/44171
 
Language English
 
Relation Not Available;
 
Publisher Elsevier