New Techniques for Preparation of Chitosan via Autolyzation of the Shrimp Head Proteins
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Abstract:
A novel technique for preparation of chitosan from shrimp head was developed via activating the autolysins using ultraviolet to autolyze the proteins of shrimp head. The processing conditions were optimized as follows: UV-irradiation time of 15min, autolysis time of 3h, decalcification time of 3h with 8% HCl at room temperature, and deacetylation time of 2h using 50%NaOH at 130℃. The achieved Chitosan showed high quality. Compared with traditional chemical method and enzymatic method, this method was greener, simpler and had lower cost, showing a wide application prospect.
