Optimization of chitin and chitosan production from shrimp wastes and characterization
Yazarlar (2)
Doç. Dr. Kader TOKATLI Tokat Gaziosmanpaşa Üniversitesi, Türkiye
Prof. Dr. Aslıhan DEMİRDÖVEN Tokat Gaziosmanpaşa Üniversitesi, Türkiye
| Makale Türü | Özgün Makale (SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale) | ||
| Dergi Adı | Journal of Food Processing and Preservation (Q3) | ||
| Dergi ISSN | 0145-8892 Wos Dergi Scopus Dergi | ||
| Dergi Tarandığı Indeksler | SCI-Expanded | ||
| Makale Dili | İngilizce | Basım Tarihi | 02-2018 |
| Kabul Tarihi | – | Yayınlanma Tarihi | 19-09-2017 |
| Cilt / Sayı / Sayfa | 42 / 2 / 1–13 | DOI | 10.1111/jfpp.13494 |
| Makale Linki | onlinelibrary.wiley.com/doi/epdf/10.1111/jfpp.13494 | ||
| UAK Araştırma Alanları |
Gıda Teknolojileri
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| Özet |
| The objectives of this study were to optimize and evaluate chitin and chitosan production conditions from shrimp waste using the response surface methodology and to characterize obtained chitosans. The effects of demineralization and deproteinization conditions on chitin production and deacetylation conditions on chitosan production were investigated. Optimum conditions for chitin production were observed at using 0.73 mol/L hydrochloric acid for 132.61 min at room temperature for demineralization and 0.95 mol/L sodium hydroxide for 75.65 min at 60.49 °C for deproteinization. The obtained chitin was used to optimize chitosan production and two different chitosans were defined as chitosan‐1 and chitosan‐2. Chitosan‐1 was obtained by deacetylation with 40% sodium hydroxide at 120 °C for 300 min, and Chitosan‐2 was obtained by deacetylation with 50% sodium hydroxide at 100 °C for 720 min. The … |
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BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| Web of Science | 61 |
| Scopus | 78 |
| Google Scholar | 116 |