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 |
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Wiley
2023-04-01
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| Series: | eFood |
| Subjects: | |
| Online Access: | https://doi.org/10.1002/efd2.73 |
| _version_ | 1797849684940685312 |
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| author | Qiqi Dong Weiqiang Qiu Yuhui Feng Yingshan Jin Shanggui Deng Ningping Tao Yinzhe Jin |
| author_facet | Qiqi Dong Weiqiang Qiu Yuhui Feng Yingshan Jin Shanggui Deng Ningping Tao Yinzhe Jin |
| author_sort | Qiqi Dong |
| collection | DOAJ |
| description | 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 Fourier infrared spectroscopy (FTIR). The dielectric properties of chitosan acetate solution were determined by using a PNA‐L network analyzer, and the correlation between chitosan deacetylation degree and dielectric loss was further analyzed. The results show that the degree of deacetylation of chitosan increased from 84.9% to 90.8% with the increase in the number of microwave heating treatments. Furthermore, the chitosan prepared by multiple microwave heating was smoother. The dielectric constant of chitosan solution gradually decreases with the increase of frequency, and the dielectric loss first decreases and then increases. In addition, the dielectric loss of the chitosan solution increased with the degree of deacetylation of chitosan at 2450 MHz (R2 > 0.99). Therefore, enzyme‐assisted microwave extraction of chitosan can be used to obtain high‐quality chitosan under the condition of increasing the number of heating treatments. |
| first_indexed | 2024-04-09T18:48:28Z |
| format | Article |
| id | doaj.art-1663a870e9374119882cb53383b3a3eb |
| institution | Directory Open Access Journal |
| issn | 2666-3066 |
| language | English |
| last_indexed | 2024-04-09T18:48:28Z |
| publishDate | 2023-04-01 |
| publisher | Wiley |
| record_format | Article |
| series | eFood |
| spelling | doaj.art-1663a870e9374119882cb53383b3a3eb2023-04-10T06:36:33ZengWileyeFood2666-30662023-04-0142n/an/a10.1002/efd2.73Proteases and microwave treatment on the quality of chitin and chitosan produced from white shrimp (Penaeus vannamei)Qiqi Dong0Weiqiang Qiu1Yuhui Feng2Yingshan Jin3Shanggui Deng4Ningping Tao5Yinzhe Jin6College of Food Science and Technology Shanghai Ocean University Shanghai ChinaCollege of Food Science and Technology Shanghai Ocean University Shanghai ChinaJilin Tobacco Industry Co., Ltd. Jilin ChinaCollege of Bioscience and technology Yangzhou University Jiangsu ChinaCollege of Food and Pharmacy Zhejiang Ocean University Zhoushan Zhejiang ChinaCollege of Food Science and Technology Shanghai Ocean University Shanghai ChinaCollege of Food Science and Technology Shanghai Ocean University Shanghai ChinaAbstract 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 Fourier infrared spectroscopy (FTIR). The dielectric properties of chitosan acetate solution were determined by using a PNA‐L network analyzer, and the correlation between chitosan deacetylation degree and dielectric loss was further analyzed. The results show that the degree of deacetylation of chitosan increased from 84.9% to 90.8% with the increase in the number of microwave heating treatments. Furthermore, the chitosan prepared by multiple microwave heating was smoother. The dielectric constant of chitosan solution gradually decreases with the increase of frequency, and the dielectric loss first decreases and then increases. In addition, the dielectric loss of the chitosan solution increased with the degree of deacetylation of chitosan at 2450 MHz (R2 > 0.99). Therefore, enzyme‐assisted microwave extraction of chitosan can be used to obtain high‐quality chitosan under the condition of increasing the number of heating treatments.https://doi.org/10.1002/efd2.73chitinchitosandeacetylation degreedielectric propertiesenzymatic deproteinizationmicrowave heating treatment |
| spellingShingle | Qiqi Dong Weiqiang Qiu Yuhui Feng Yingshan Jin Shanggui Deng Ningping Tao Yinzhe Jin Proteases and microwave treatment on the quality of chitin and chitosan produced from white shrimp (Penaeus vannamei) eFood chitin chitosan deacetylation degree dielectric properties enzymatic deproteinization microwave heating treatment |
| title | Proteases and microwave treatment on the quality of chitin and chitosan produced from white shrimp (Penaeus vannamei) |
| title_full | Proteases and microwave treatment on the quality of chitin and chitosan produced from white shrimp (Penaeus vannamei) |
| title_fullStr | Proteases and microwave treatment on the quality of chitin and chitosan produced from white shrimp (Penaeus vannamei) |
| title_full_unstemmed | Proteases and microwave treatment on the quality of chitin and chitosan produced from white shrimp (Penaeus vannamei) |
| title_short | Proteases and microwave treatment on the quality of chitin and chitosan produced from white shrimp (Penaeus vannamei) |
| title_sort | proteases and microwave treatment on the quality of chitin and chitosan produced from white shrimp penaeus vannamei |
| topic | chitin chitosan deacetylation degree dielectric properties enzymatic deproteinization microwave heating treatment |
| url | https://doi.org/10.1002/efd2.73 |
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