|
KMID : 0665220090220010008
|
|
Korean Journal of Food and Nutrition
2009 Volume.22 No. 1 p.8 ~ p.13
|
|
|
Effects of Microwave and Ultrasonication on Chitin Extraction Time
|
|
Kwon Ki-Nam
Choi Hee- Sook
Cha Bo-Sook
|
|
|
Abstract
|
|
|
|
Effects of microwave and ultrasonication on chitin extraction time were investigated in this study. Chitin was extracted from ground crab shell by demineralization in 1.0 N HCl solution at 25 with or without ultrasonication and deproteinization in 1.0 NaOH solution at 100 without ultrasonication and at 70 with ultrasonication. Microwave treatment was also used for deproteinization with 5 min heating and 5 min standing without microwave. The changes in color difference, the contents of ash, calcium and nitrogen were measured during demineralization and deproteinization. Ultrasonication of 4 hr in 1.0 N HCl solution for removal of calcium and 1.5 hr of microwave heating in 1.0 N NaOH for deproteinization corresponded to 6 hr in 0.1 N HCl and 2 hr in 1.0 N NaOH of heating at 100 without those treatments, respectively. The data obtained showed that these treatments were effective reduction of chitin extraction time by 2533% for chitin preparation. The chitin obtained from these ultrasonication and microwave treatments resulted 0.55% of ash, 0.25% of calcium, 2.47% of nitrogen and 20.64% of yield ratio. Those treatments selected were also reduced the darkness development time of the chitin solution during demineralization and deproteinization.
|
|
|
KEYWORD
|
|
|
chitin, crab shell powder, ultrasonication, microwave
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|