Record Details
Alkali or acid induced changes in structure, moisture absorption ability and deacetylating reaction of β-chitin extracted from jumbo squid (Dosidicus gigas) pens
ScholarsArchive at Oregon State University
| Field | Value |
|---|---|
| Title | Alkali or acid induced changes in structure, moisture absorption ability and deacetylating reaction of β-chitin extracted from jumbo squid (Dosidicus gigas) pens |
| Names |
Jung, Jooyeoun
(creator) Zhao, Yanyun (creator) |
| Date Issued | 2014-06-01 (iso8601) |
| Note | This is an author's peer-reviewed final manuscript, as accepted by the publisher. The published article is copyrighted by Elsevier and can be found at: http://www.journals.elsevier.com/food-chemistry/. |
| Abstract | Alkali or acid-induced structural modifications in β-chitin from squid (Dosidicus gigas, d'Orbigny, 1835) pens and its moisture absorption ability (MAA) and deacetylating reaction were investigated and compared with α-chitin from shrimp shells. β-chitin was converted into α-form after 3 h in 40% NaOH or 1-3 h in 40% HCl solution, and obtained α-chitin from NaOH treatment had higher MAA than that of native α-chitin due to polymorphic destructions. In contrast, induced α-chitin from acid treatment of β-chitin had little polymorphic modifications, showing no significant change (P>0.05) in MAA. β-chitin was more susceptible to alkali deacetylation than α-chitin, and required lower concentration of NaOH and shorter reaction time. These results demonstrated that alkali or acid treated β-chitin remained high susceptibility toward solvents, which in turn resulted in good biological activity of β-chitosan for being used as natural antioxidant and antimicrobial substance or employed to make edible coatings and films for various food applications. |
| Genre | Article |
| Topic | α-chitin |
| Identifier | Jung, J., & Zhao, Y. Y. (2014). Alkali- or acid-induced changes in structure, moisture absorption ability and deacetylating reaction of β-chitin extracted from jumbo squid (Dosidicus gigas) pens. Food Chemistry, 152, 355-362. doi:10.1016/j.foodchem.2013.11.165 |
