Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Functional Properties of Microcrystalline Chitin Produced from Crab Shell under the Different Condition

Kim, Jeong-Hyun;Kim, Kwang-Ok;Jeon, Dong-Won

  • Published : 1995.09.30

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Abstract

The effects of HCl temperature (-25, 0, and $25^{\circ}C$) and $H_3PO_4$ concentration (12, 24, and 36% in 85% isobutyl alcohol) in the production of microcrystalline chitin (MCC) from crab shell, on the functional properties of MCC were investigated. Bulk density increased with the increase in both the HCl temperature and the $H_3PO_4$ concentration. Water bmding capacity (WBC) of MCC tended to decrease with the higher $H_3PO_4$ concentration at the HCl temperature$>0^{\circ}C$. At the lower HCl temperature, however, the $H_3PO_4$ concentration did not affect WBC. Decreased HCl temperature and $H_3PO_4$ concentration were required for the higher fat binding capacity. Water and fat binding capacity of MCC were negatively correlated with its bulk density. In the emulsion system of oil/water=6/4, Emulsion stabilizing capacity (ESC) decreased as HCl temperature was increased to about $0^{\circ}C$ and increased thereafter. ESC of MCC had a tendency to increase with the increase in the $H_3PO_4$ concentration regardless of HCl temperature. In the emulsion systems of $oil/water{\leq}1$, increased HCl temperature decreased ESC of MCC at the lower $H_3PO_4$ concentration while increased ESC at the higher $H_3PO_4$ concentration. ESC increased with the higher $H_3PO_4$ concentration.

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