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Title: | The effect of different concentration of sodium hydroxide in deacetylation on the physicochemical properties of chitosan extracted from mantis shrimp (Harpiosquilla harpax) |
Authors: | Nur Liyana Hazwani Che Ahmad |
Keywords: | Nur Liyana Hazwani Che Ahmad LP 42 FASM 1 2012 |
Issue Date: | 2012 |
Publisher: | Universiti Malaysia Terengganu |
Abstract: | Chitosan was prepared from mantis shrimp carapace species of harpiosquilla harpax by deacetylation process performed in 40% and 50% NaOH and both samples were maintained at 90 °C and for 5 hours. Chitosan obtained were analyzed for physicochemical properties to observe the effects of deacetylation using different concentration of sodium hydroxide (NaOH). Chitosan extracted from deacetylation by 50% NaOH (C50) showed higher degree of deacetylation than that of chitosan extracted from deacetylation by 40% NaOH (C40) which is 72.91 % while the other one is 70.60%. The yield of chitosan extracted (CSO and C40) is (51.46% and 45.0%) due more to the source of chitin and not to the effectiveness of degree of deacetylation. The moisture content for C40 and C50 is 12.607% and 14.24%, for ash content analysis,the C40 showed 0.3316% while the ash content obtained from C50 is 0.3179%. The other physicochemical analysis are; water binding capacity (C40754.0% and CS0-718.7%), fat binding capacity (C40-344.29%) and (CS0-381.39%), apparent viscosity; (C40-1403.3 cP) and (CS0-2023.3 cP). The colour of chitosan extracted is in yellowish-white, small crisp and glitter flakes form. The different concentration of NaOH affects the physicochemical properties of chitosan extracted by affecting the degree of deacetylation. |
URI: | http://umt-ir.umt.edu.my:8080/xmlui/handle/123456789/10184 |
Appears in Collections: | Fakulti Agroteknologi dan Sains Makanan |
Files in This Item:
File | Description | Size | Format | |
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LP 42 FASM 1 2012 Abstract.pdf | 559.68 kB | Adobe PDF | View/Open | |
LP 42 FASM 1 2012 Full text.pdf Restricted Access | 4.6 MB | Adobe PDF | View/Open Request a copy |
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