Alkali or acid induced changes in structure, moisture absorption ability and deacetylating reaction of β-chitin extracted from jumbo squid (Dosidicus gigas) pens Public Deposited

http://ir.library.oregonstate.edu/concern/articles/g158bk14r

This is an author's peer-reviewed final manuscript, as accepted by the publisher. The published article is copyrighted by Elsevier and can be found at:  http://www.journals.elsevier.com/food-chemistry/.

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  • Alkali- or acid-induced changes in structure, moisture absorption ability and deacetylating reaction of β-chitin extracted from jumbo squid (Dosidicus gigas) pens
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  • Alkali or acid-induced structural modifications in β-chitin from squid (Dosidicus gigas, d'Orbigny, 1835) pens and its moisture absorption ability (MAA) and deacetylating reaction were investigated and compared with α-chitin from shrimp shells. β-chitin was converted into α-form after 3 h in 40% NaOH or 1-3 h in 40% HCl solution, and obtained α-chitin from NaOH treatment had higher MAA than that of native α-chitin due to polymorphic destructions. In contrast, induced α-chitin from acid treatment of β-chitin had little polymorphic modifications, showing no significant change (P>0.05) in MAA. β-chitin was more susceptible to alkali deacetylation than α-chitin, and required lower concentration of NaOH and shorter reaction time. These results demonstrated that alkali or acid treated β-chitin remained high susceptibility toward solvents, which in turn resulted in good biological activity of β-chitosan for being used as natural antioxidant and antimicrobial substance or employed to make edible coatings and films for various food applications.
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  • Jung, J., & Zhao, Y. Y. (2014). Alkali- or acid-induced changes in structure, moisture absorption ability and deacetylating reaction of β-chitin extracted from jumbo squid (Dosidicus gigas) pens. Food Chemistry, 152, 355-362. doi:10.1016/j.foodchem.2013.11.165
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  • description.provenance : Approved for entry into archive by Deanne Bruner(deanne.bruner@oregonstate.edu) on 2014-07-03T00:15:20Z (GMT) No. of bitstreams: 1 ZhaoYanyunFoodScienceTechnologyAlkaliAcidInduced.pdf: 415354 bytes, checksum: 59881e1508ff90f289231b7a03a91c0d (MD5)
  • description.provenance : Made available in DSpace on 2014-07-03T00:15:20Z (GMT). No. of bitstreams: 1 ZhaoYanyunFoodScienceTechnologyAlkaliAcidInduced.pdf: 415354 bytes, checksum: 59881e1508ff90f289231b7a03a91c0d (MD5) Previous issue date: 2014-06-01
  • description.provenance : Submitted by Deanne Bruner (deanne.bruner@oregonstate.edu) on 2014-07-03T00:14:36Z No. of bitstreams: 1 ZhaoYanyunFoodScienceTechnologyAlkaliAcidInduced.pdf: 415354 bytes, checksum: 59881e1508ff90f289231b7a03a91c0d (MD5)

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