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J Agric Food Chem. 2003 Dec 17;51(26):7659-63.

Comparison of physicochemical, binding, and antibacterial properties of chitosans prepared without and with deproteinization process.

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  • 1Department of Food Science and Technology, Catholic University of Daegu, Hayang 712-702, South Korea. khno@cu.ac.kr

Abstract

Physicochemical, binding, and antibacterial properties of chitosans prepared without and with deproteinization (DP) process (5, 10, 15, and 30 min at 15 psi/121 degrees C) were compared. Chitosan from DP 0 min had comparable nitrogen content, lower degree of deacetylation and solubility, but higher molecular weight and viscosity than chitosans from DP 5-30 min. The latter four chitosans showed differences only in molecular weight. Deproteinization treatment resulted in slightly decreased L values and increased a and b values compared with those of DP 0 min. Chitosan from DP 0 min had comparable water and fat-binding capacity (FBC) except for chitosan from DP 15 min, which had a higher FBC but lower dye-binding capacity than those of the four chitosans from DP 5-30 min. The antibacterial activities of chitosans against seven different bacteria showed that the inhibitory effects varied with the deproteinization time and the particular bacterium.

[PubMed - indexed for MEDLINE]
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