Comparison of physicochemical, binding, antioxidant and antibacterial properties of chitosans prepared from ground and entire crab leg shells
Document Type
Article
Publication Date
1-1-2013
Abstract
Summary: Physicochemical, binding, antioxidant and antibacterial properties of chitosans prepared from ground and entire crab leg shells were compared. Chitosan prepared from ground shell (designated as g-chitosan) had significantly higher nitrogen content, degree of deacetylation, solubility and viscosity, but lower ash content, bulk density and colour redness (a*) value than chitosan prepared from entire shell (designated as e-chitosan). Compared with e-chitosan, g-chitosan had comparable water-binding capacity, but higher fat-binding and dye-binding capacity, DPPH radical scavenging activity and antibacterial activity against two Gram-negative (Salmonella Enteritidis and Escherichia coli) and two Gram-positive (Listeria monocytogenes and Staphylococcus aureus) bacteria. This study demonstrated that chitosans prepared from ground and entire crab leg shell exhibited drastic differences in their physicochemical and functional characteristics. These differences were contributed by the particle size of the crab shell. © 2012 The Authors. International Journal of Food Science and Technology © 2012 Institute of Food Science and Technology.
Publication Source (Journal or Book title)
International Journal of Food Science and Technology
First Page
136
Last Page
142
Recommended Citation
Byun, S., No, H., Hong, J., Lee, S., & Prinyawiwatkul, W. (2013). Comparison of physicochemical, binding, antioxidant and antibacterial properties of chitosans prepared from ground and entire crab leg shells. International Journal of Food Science and Technology, 48 (1), 136-142. https://doi.org/10.1111/j.1365-2621.2012.03169.x