Table 2: Properties of Chitosan Produced from Fresh Shrimp Shells
| Sample |
Characteristics of
Chitosan Produced from Fresh Shrimp Shells |
| Ash Content (%) |
Protein Content
(%) |
Solubility (%) |
Degree of
Deacetylation (%) |
Turbidity (NTU) |
Viscosity (cps) |
Molecular Weight
(Dalton x10-6) |
| Chitosan 0 |
0.68 ± 0.07 |
0.86 ± 0.06 |
98.8 ± 0.22 |
88.1 ± 0.12 |
21.5 ± 0.58 |
2200± 66 |
1.71 ± 0.03 |
| Chitosan 1 |
0.78 ± 0.04 |
0.73 ± 0.05 |
98.5 ± 0.42 |
88.6 ± 0.18 |
20.6 ± 0.75 |
3590± 66 |
1.72 ± 0.02 |
| Chitosan 2 |
0.51 ± 0.03 |
0.94 ± 0.01 |
98.6 ± 0.24 |
86.2 ± 0.18 |
20.4 ± 0.48 |
2540± 80 |
1.74 ± 0.02 |
| Chitosan 3 |
0.27 ± 0.06 |
0.53 ± 0.06 |
98.7 ± 0.13 |
88.0 ± 0.20 |
21.3 ± 0.50 |
1230± 23 |
1.70 ± 0.02 |
| Chitosan 4 |
0.61 ± 0.02 |
0.57 ± 0.01 |
97.7 ± 0.06 |
86.7 ± 0.14 |
21.5 ± 0.41 |
1120± 65 |
1.72 ± 0.03 |