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KMID : 1007519950040030200
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Food Science and Biotechnology
1995 Volume.4 No. 3 p.200 ~ p.206
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Functional Properties of Microcrystalline Chitin Produced from Crab Shell under the Different Condition
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Kim, Jeong Hyun
Kim, Kwang Ok/Jeon, Dong Won
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Abstract
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The effects of HCl temperature (- 25,0, and 25℃) and concentration (12, 24, and 36% in 85% isobutyl alcohol) in the production of microcrystalline chitin (MCC) from crab shell, on the functional properties of MCC were investigated. Bulk density increased with the increase in both the HCI temperature and the H₃PO₄ concentration. Water bmding capacity (WBC) of MCC tended to decrease with the higher H₃O₄ concentration at the HCl temperature>0℃. At the lower HCl temperature, however, the H₃O₄ concentration did not affect WBC. Decreased HCl temperature and concentration were required for the higher fat binding capacity. Water and fat binding capacity of MCC were negatively correlated with its bulk density. In the emulsion system of oil/water=6/4, Emulsion stabilizing capacity (ESC) decreased as HCl temperature was increased to about 0℃ and increased thereafter. ESC of MCC had a tendency to increase with the increase in the H₃O₄ concentration regardless of HCI temperature. In the emulsion systems of oil/waterl≤1, increased HCI temperature decreased ESC of MCC at the lower H₃O₄ concentration while increased ESC at the higher H₃O₄ concentration. ESC increased with the higher H₃O₄ concentration.
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KEYWORD
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