Efficient reduction of chitosan molecular weight by high-intensity ultrasound: underlying mechanism and effect of process parameters.
The degradation of chitosan by high-intensity ultrasound (HIU) as affected by ultrasound parameters and solution properties was investigated by gel permeation chromatography coupled with static light scattering. The molecular weight, radius of gyration, and polydispersity of chitosan were reduced by ultrasound treatment, whereas chitosan remained in the same random coil conformation and the degree of acetylation did not change after sonication. The results demonstrate that (1) the degradation of chitosan by ultrasound is primarily driven by mechanical forces and the degradation mechanism can be described by a random scission model; (2) the degradation rate is proportional to M w (3); and (3) the degradation rate coefficient is affected by ultrasound intensity, solution temperature, polymer concentration, and ionic strength, whereas acid concentration has little effect. Additionally, the data indicate that the degradation rate coefficient is affected by the degree of acetylation of chitosan and independent of the initial molecular weight.
Food Biopolymers Research Group, Department of Food Science and Technology, The University of Tennessee, 2509 River Drive, Knoxville, Tennessee 37996-4539, USA.
Tao
T
Wu
Svetlana
S
Zivanovic
Douglas G
DG
Hayes
Jochen
J
Weiss
D000107:Acetylation; D048271:Chitosan / Q000737:chemistry* / Q000378:metabolism; D016166:Free Radical Scavengers / Q000494:pharmacology; D007700:Kinetics; D008954:Models, Biological; D008968:Molecular Conformation; D008970:Molecular Weight; D009994:Osmolar Concentration; D013010:Sonication; D013696:Temperature
D016166:Free Radical Scavengers; D048271:Chitosan