In:
Heavy metals and arsenic concentrations in water, agricultural soil, and rice in Ngan Son district, Bac Kan province, Vietnam, Vietnamese Journal of Food Control, National Institute for Food Control, Vol. 7, No. 2 ( 2024-06-29), p. 124-131
Abstract:
This research aims to improve the quality of chitin obtained from process protein extraction for shrimp shells. Previous studies showed that for the synthesis of chitosan, deproteinization, and demineralization is carried out by alkali and acid treatment, combined with heating, which affects the biosecurity of the material. Therefore, this study aims to remove protein from waste shrimp shells to purify chitin using a simple and safe green chemical approach (using pineapple and papaya juice solutions) and safe method. The raw shrimp shells were treated in steps: deproteinization with pineapple and papaya solutions for 12, 24, 36, and 48 h, varying immersion volumes from 10 mL to 60 mL. The experimental results showed that the protein in the shrimp shell was removed at 7.37% for freshwater shrimp (7.14%), higher than that of saltwater shrimp. The pineapple juice solution removed the protein better than the papaya juice.
Type of Medium:
Online Resource
ISSN:
2615-9252
DOI:
10.47866/2615-9252/vjfc.4260
Language:
Unknown
Publisher:
Vietnamese Journal of Food Control, National Institute for Food Control
Publication Date:
2024
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