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Updated: Nov 27, 2025
Preparation of Expanded Chitin Foams and their Use in the Removal of Aqueous Copper
Published on: February 27, 2021
Characterization of chitin extracted from enzymatically deproteinized Acetes shell residue with varying degree of
Vignaesh Dhanabalan1, K A Martin Xavier1, Shibu Eppen2
1Department of Post-Harvest Technology, Fishery Resource Harvest and Post-harvest Management Division, ICAR-Central Institute of Fisheries Education, Versova, Mumbai, 400061, Maharashtra, India.
Abstract:
Acetes shrimp is an unexploited tiny shrimp mainly landed as bycatch which is a good source for the recovery of protein and chitin. In the present study, the residual shell obtained after the hydrolysis of Acetes was used for the extraction of chitin by combining enzymatic and chemical treatments. Enzymatic hydrolysis with Alcalase was performed at different rates. Results showed that the protein removal efficiency increases with the increase in DH and the maximum deproteinzation was achieved at 30 % DH (93.68 %). The FTIR spectra showed two sharp bands for chemically prepared chitin and 30 % DH chitin at 1627-1629 and 1664-1665 cm-1 indicating that its alpha amorphous structure. The degree of N-acetylation was found to be higher in enzymatically prepared chitin in all different hydrolytic treatment rather than chemically prepared. The surface morphologies of chitin revealed the porous and nanofibrous structures for 30 % DH chitin and chemically prepared chitin.
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