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

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dc.contributor.authorDhanabalan, Vignaesh
dc.contributor.authorK.A., Martin Xavier
dc.contributor.authorEppen, Shibu
dc.contributor.authorJoy, Adharsh
dc.contributor.authorBalange, Amjad
dc.contributor.authorK.K., Asha
dc.contributor.authorL., Narasimha Murthy
dc.contributor.authorBhusan Nayak, Binaya
dc.date.accessioned2024-03-12T05:27:40Z
dc.date.available2024-03-12T05:27:40Z
dc.date.issued2021
dc.description.abstractAcetes 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 efficiency 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 nanofibrous structures for 30 % DH chitin and chemically prepared chitin.
dc.identifier.citationCarbohydrate Polymers 253 (2021) 117203
dc.identifier.issn0144-8617
dc.identifier.urihttp://10.10.10.7:82/handle/123456789/6247
dc.language.isoen
dc.publisherElsevier
dc.titleCharacterization of chitin extracted from enzymatically deproteinized Acetes shell residue with varying degree of hydrolysis
dc.typeArticle
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