Preparation and characterisation of selected physicochemical and functional properties of β-chitosans from squid pen

Document Type

Article

Publication Date

8-1-2013

Abstract

Squid pen β-chitosans prepared under various deacetylation conditions (30%, 35%, 40% and/or 45% NaOH for 15, 30 and/or 60 min) were characterised. β-Chitosans (deacetylated with 35-45% NaOH for 15-60 min) had 87.1-96.2% degree of deacetylation (DD), 93.5-96.7% solubility and 120.5-654.9 mPa s viscosity. Treatment with 30% NaOH for 15-60 min yielded inadequately deacetylated β-chitosans (DD = 51.9-80.2%). Two chitosans prepared under 35% NaOH for 15 min and 45% NaOH for 30 min (designated as 35%-15 and 45%-30, respectively) were further compared. Drying (sun-drying vs. oven-drying) methods did not affect DD. 35%-15 chitosan exhibited lower nitrogen, DD and bulk density, but higher viscosity compared with 45%-30 chitosan. Higher water- and fat-binding capacity but lower DPPH radical scavenging activity were observed for 35%-15 chitosan compared with 45%-30 chitosan. Compared with 45%-30 chitosan, 35%-15 chitosan exhibited higher antibacterial activity against Salmonella Enteritidis and Listeria monocytogenes, but lower antibacterial activity against Escherichia coli. © 2013 Institute of Food Science and Technology.

Publication Source (Journal or Book title)

International Journal of Food Science and Technology

First Page

1661

Last Page

1669

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