|
KMID : 0380619940260060787
|
|
Korean Journal of Food Science and Technology
1994 Volume.26 No. 6 p.787 ~ p.790
|
|
|
Decolorization of Shrimp Chitin Using Sodium Hypochlorite
|
|
이형재/Lee, Hyung Jae
남희섭/안창원/신용철/Nam, Hee Sop/Ahn, Chang Won/Shin, Yong Choul
|
|
|
Abstract
|
|
|
|
An effective process manufacturing the decolorized chitin with high quality was established using shrimp shell powder. Ash and protein in shrimp shell powder were efficiently removed by 1.66% HCl and 3% NaOH treatments, respectively. A bleached chitin could be also obtained by 0.16% NaClO for 30 minutes, the treatment of which was much better than previously reported decolorization methods such as ethanol, acetone and H₂O₂ treatments. Since the pattern of IR spectrum of sample chitin was closely similar to those of commercially available chitins and the degree of deacetylation showed low value of 22.8%, it could be concluded that the bleached chitin obtained had highly-purified character as well as high quality of appearance.
|
|
|
KEYWORD
|
|
|
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|