The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Effects of Microwave and Ultrasonication on Chitin Extraction Time

마이크로파와 초음파가 키틴 추출시간에 미치는 영향

  • Kwon, Ki-Nam (Dept. of PI Propulsion T/F Team. Nong Shim Co.) ;
  • Choi, Hee-Sook (Dept. of Food and Biotechnology, Ansan College of Technology) ;
  • Cha, Bo-Sook (Dept. of Food and Nutrition, Suwon Women's College)
  • 권기남 (농심 경영혁신팀) ;
  • 최희숙 (안산공과대학 식품생명과학과) ;
  • 차보숙 (수원여자전문대 식품영양과)
  • Published : 2009.03.31
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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$^{\circ}C$ with or without ultrasonication and deproteinization in 1.0 NaOH solution at 100$^{\circ}C$ without ultrasonication and at 70$^{\circ}C$ 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$^{\circ}C$ without those treatments, respectively. The data obtained showed that these treatments were effective reduction of chitin extraction time by 25${\sim}$33% 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.

Keywords

References

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