The Open Biomaterials Journal




(Discontinued)

ISSN: 1876-5025 ― Volume 5, 2014

Improved Chitin and Chitosan Production from Black Tiger Shrimp Shells Using Salicylic Acid Pretreatment



Nguyen Van Toan*
1 School of Biotechnology, International University, Ho Chi Minh City, Vietnam Vietnam National University, Ho Chi Minh City, Vietnam

Abstract

Shrimp chitin and chitosan with improved characteristics were isolated from black tiger shrimp waste pretreated with 0.04 M Salicylic acid for ten hours. The pretreated shrimp shells could be efficiently demineralized and deproteinized at ambient temperature using 0.680 M HCl and 0.620 M NaOH, respectively. The duration of the treatments was 8 hours, the ash and protein residues in the final chitosan were about 0.48% and 0.51% respectively; the viscosity was 4800 cps; the solubility was up to 98%. In comparison with treatment at ambient temperature (30oC) without pretreatment, the chemical consumption, the duration of the treatment, ash and protein residues was reduced to 75-20%, whereas viscosity and absence of insolubles improved by a factor of 2.5.

Keywords: Chitin, chitosan, membrane, pretreated, Salicylic acid, wound healing management.


Article Information


Identifiers and Pagination:

Year: 2011
Volume: 3
First Page: 1
Last Page: 3
Publisher Id: TOBIOMTJ-3-1
DOI: 10.2174/1876502501103010001

Article History:

Received Date: 12/9/2009
Revision Received Date: 11/11/2010
Acceptance Date: 16/12/2010
Electronic publication date: 31/1/2011
Collection year: 2011

© Nguyen Van Toan; Licensee Bentham Open.

open-access license: This is an open access article licensed under the terms of the Creative Commons Attribution Non-Commercial License ("http://creativecommons.org/licenses/by-nc/3.0/"), which permits unrestricted, non-commercial use, distribution and reproduction in any medium, provided the work is properly cited.


* Address correspondence to this author at the School of Biotechnology, International University, Ho Chi Minh City, Vietnam; Fax: +84-83-7244271; E-mail: nvtoan@hcmiu.edu.vn



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