Sonication-assisted extraction of chitin from shells of fresh water prawns (Macrobrachium rosenbergii).
The effect of sonication during chitin extraction from freshwater prawn shells on yield, purity, and crystallinity of chitin was investigated. Dry prawn shells were suspended for 4 h in 0.25 M HCl at 40 degrees C while they were sonicated for 0, 1, and 4 h. Demineralized shells were lyophilized, resuspended in 0.25 M NaOH, and sonicated again for 0, 1, and 4 h for protein removal. The yield of chitin decreased from 8.28 to 5.02% for nonsonicated and sonicated samples, respectively, which was attributed to losses of depolymerized materials in the wash water. The application of ultrasound enhanced the removal of proteins. In nontreated shells, the amount of protein was 44.01% and was reduced to 12.55, 10.59, and 7.45% after 0, 1, and 4 h of sonication treatments. The glucosamine content slightly decreased with sonication probably because of losses due to depolymerization. The crystallinity indices of chitins decreased as the time of sonication increased. The degree of acetylation of chitins was unaffected by sonication, but the degree of acetylation of chitosans produced from sonicated chitin decreased from 70.0 to 68.7 and 61.4% for 1 and 4 h sonicated samples, respectively.
Kjartansson
Gunnar T
GT
Department of Food Science, University of Massachusetts, Amherst, Massachusetts, USA.
Zivanovic
Svetlana
S
Kristbergsson
Kristberg
K
Weiss
Jochen
J
D000107:Acetylation; D002686:Chitin / Q000737:chemistry / Q000302:isolation & purification*; D003460:Crystallization; D005944:Glucosamine / Q000032:analysis; D008855:Microscopy, Electron, Scanning; D033541:Palaemonidae / Q000737:chemistry*; D013010:Sonication; D013997:Time Factors
D002686:Chitin; D005944:Glucosamine