Proteases and microwave treatment on the quality of chitin and chitosan produced from white shrimp (Penaeus vannamei)
Abstract The aim of this study was to extract chitin and chitosan from shrimp shells by neutral protease‐assisted microwave multiple heating (one, two, three, and four) treatment. The structure and physicochemical properties of chitosan were characterized by scanning electron microscopy (SEM) and Fo...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2023-04-01
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| Series: | eFood |
| Subjects: | |
| Online Access: | https://doi.org/10.1002/efd2.73 |