Table 3: Properties of Chitosan Produced from Frozen Shrimp Shells
| Sample |
Characteristics of
Chitosan Produced from Frozen Shrimp Shells |
| Ash Content (%) |
Protein Content
(%) |
Solubility (%) |
Degree of
Deacetylation (%) |
Turbidity (NTU) |
Viscosity (cps) |
Molecular Weight
(Daltonx10-6) |
| Chitosan 0 |
0.37 ± 0.05 |
0.66 ± 0.04 |
98.6 ± 0.06 |
87.1 ± 0.82 |
22.1 ± 0.25 |
2720 ± 323 |
1.70 ± 0.05 |
| Chitosan 1 |
0.55 ± 0.04 |
0.56 ± 0.04 |
97.9 ± 0.06 |
88.3± 0.33 |
20.5 ± 0.42 |
2060 ± 63 |
1.72 ± 0.04 |
| Chitosan 2 |
0.60 ± 0.04 |
0.48 ± 0.04 |
98.7 ± 0.07 |
89.8 ± 0.19 |
20.2 ± 0.25 |
3580 ± 471 |
1.75 ± 0.04 |
| Chitosan 3 |
0.30 ± 0.04 |
0.38 ± 0.04 |
98.8 ± 0.13 |
89.4 ± 0.92 |
21.4 ± 0.52 |
1950 ± 152 |
1.71 ± 0.05 |
| Chitosan 4 |
0.27 ± 0.04 |
0.41 ± 0.05 |
98.8 ± 0.15 |
88.9 ± 0.30 |
21.4 ± 0.48 |
2090 ± 280 |
1.71 ± 0.02 |