Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 24 Issue 6
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- Pages.574-580
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- 1992
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- 0367-6293(pISSN)
Physical Properties of Chitosan Film made from Crab Shell
꽃게 껍질에서 분리제조한 키틴산 필름의 물성에 관한 연구
- Cho, Jeong-Suk (Department of Food Technology, Korea University) ;
- Han, Jeong-Jun (Department of Food Technology, Korea University) ;
- Lee, Cherl-Ho (Department of Food Technology, Korea University)
- Published : 1992.12.01
Abstract
Chitin was isolated from the residue of enzymatically hydrolyzed crab, Portunus trituberculatus, and further deacetylated by alkaline boiling to make chitosan. The physical properties of chitosan solution and its film forming properties were examined. The functional characteristics of chitosan film were compared to those of cellophane, polyvinyl chloride (PVC) and polyethylene (PE) films. The proximate chemical composition of chitin obtained from crab residue was 6.95% nitrogen, 0.3% crude ash and 4.57% moisture and the product yield was 12.8% based on a dry material basis. The degree of deacetylation of chitosan was
꽃게(portunus trituberculatus)의 껍질로부터 chitin을 분리한 후 탈아세틸화하여 만든 chitosan 용액의 물성 및 film 형성 특성을 조사하였고 chitosan film의 기능성을 cellophane, PVC 및 PE film과 비교 실험하였다. 분리한 chitin의 화학적 조성은 질소 6.95%, 조회분 0.3% 및 수분 4.57%이었으며 수율은 건조 꽃게 폐기물의 12.8%이었다. IR spectroscopy에 의한 chitosan의 탈아세틸화도는