Microcrystalline chitin from shrimp shells: preparation, characterization and determination of its potential as food additive

Date

6-2007

Degree

Bachelor of Science in Agricultural Chemistry

College

College of Arts and Sciences (CAS)

Adviser/Committee Chair

Veronica C. Sabularse

Co-adviser

Josefina L Solivas

Committee Member

Marivic S. Lacsamana

Abstract

Chitin (poly-β (1,4)-N-acetyl-D-glucosamine) was isolated by the process of deproteinization followed by demineralization of the dried and ground shrimp shells. This was then converted to microcrystalline chitin (MCC) by acid hydrolysis (H3PO4 in 2-propanol) and shearing using an osterizer. Physico-chemical properties of commercial chitin, isolated chitin and MCC were investigated and compared. Solubility behavior was similar for all the samples except for the commercial sample which was insoluble in HC1. Bulk density of MCC (0.153 g/mL) showed that it was more porous than the commercial (0.282 g/mL) and isolated chitin (0.287 g/mL). Viscosity could not be determined due to the insolubility of chitin in N,N-dimethylacetamide or DMAc (w/ 5% LiC1). IR spectra of the samples showed similarities indicating presence of the same functional groups. Scanning electron micrographs (SEM) showed that the isolated chitin and MCC differed in shape from the commercial sample. There was also an evident particle size reduction of the MCC as compared to the chitin isolate. SEM also showed that the surface of MCC was more porous compared to the commercial and isolated chitin and this could be supported by its low bulk density value. Some functional properties of MCC were measured to determine its potential as a possible food additive. The water-binding capacity of MCC was 490% and its fat-binding capacity was 690%. However, it did not have the ability to hold emulsions of water and oil. MCC tended to enhance the foaming capacity of egg white up to a maximum at a concentration of 2.5%. Beyond this concentration, a decrease was observed but the foam volume was still greater than that of pure egg white. MCC could not replace egg yolk as an emulsifier in mayonnaise but it had the potential in stabilizing and thickening the emulsion when added at 0.25%, 0.50%, 0.75% and 1.0%.

Language

English

Location

UPLB Main Library Special Collections Section (USCS)

Call Number

LG 993.5 2007 A13 M34

Document Type

Thesis

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