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Preparation and characteristics of squid pen β‐chitin prepared under optimal deproteinisation and demineralisation condition
Author(s) -
Youn Dal Kyoung,
No Hong Kyoon,
Prinyawiwatkul Witoon
Publication year - 2013
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12001
Subject(s) - squid , chitin , particle size , nuclear chemistry , solvent , chemistry , chromatography , materials science , analytical chemistry (journal) , chitosan , biochemistry , fishery , biology
Summary Squid ( T odarodes pacifica ) pen was an excellent source of β‐chitin with 25.5% yield. The optimal condition to prepare squid pen β‐chitin was established: deproteinisation with 3% NaOH for 30 min at 15 psi/121 °C and a solid/solvent ratio of 1:10 (w/v) and a subsequent demineralisation with 1 N HC l for 30 min at room temperature and a solid/solvent ratio of 1:10 (w/v). Squid pen β‐chitin contained 6.29% nitrogen, 0.25% ash, and negligible fat with degree of acetylation of 94.02%, residual amino acid of 0.499 g/100 g and bulk density of 0.28 g mL −1 . Depending on its particle size, squid pen β‐chitin visually looked white ( L* = 82.82, a* = −0.67, b* = 6.31; particle size of 0.15–0.18 mm) or light grey ( L* = 62.88, a* = 0.33, b* = 10.66; particle size of 0.425–0.841 mm). Water, fat and dye‐binding capacity of squid pen β‐chitin was 694.67%, 194.03% and 79.81%, respectively.