Effect of Chemical Treatment on the Characteristics of Shrimp Chitosan

Abstract

The quality of chitosan produced from shrimp shell depends on the conditions of the chemical extraction process, including the concentration of chemicals used, the soaking time and the sequence of the treatments for deproteination, decalcification and deacetylation. The results show that 4% NaOH is a suitable concentration for removal of protein at room temperature (25°C). When the process started with deproteination, decalcification with 4% HCl for 2 h is sufficient to get chitin with a low ash content. For the production of chitosan with high viscosity, the decalcification should precede the deproteination. Chitosan with a high degree of deacetylation can be obtained by multiple deacetylation at 40°C.