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KMID : 0380619920240010014
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Korean Journal of Food Science and Technology
1992 Volume.24 No. 1 p.14 ~ p.24
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A Basic Study on Chitin from Krill and Kruma Prawn for Industrial Use
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Abstract
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An attempt was made to prepare chitin from kuruma prawn shell and antarctic krill for industrial use, and new procedure for the preparation of chitin was developed. When antarctic krill powder and kuruma prawn shell powder were treated through the new procedures developed in this study, purified chitin, identified by IR spectrum and nitrogen content, was obtained. Molecular weight in formic acid of purified chitin was 1.56X 10^5 for krill and 1.78X 10^5 for kuruma prawn respectively. Degree of polymerization of N-acetylglucosamine was 750 for krill chitin and 850 for kuruma prawn chitin. Purified chitin showed a higher degree of acetylation, and was relatively rich in methionine residue.
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KEYWORD
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