title: Preparation of chitosan from brine shrimp (Artemia urmiana) cyst shells and effects of different chemical processing sequences on the physicochemical and functional properties of the product.
abstract: Chitosan (CS) was prepared from Artemia urmiana cyst shells using the same chemical process as described for the other crustacean species, with minor adjustments in the treatment conditions. The influence of modifications of the CS production process on the physiochemical and functional properties of the CS obtained was examined. The study results indicate that Artemia urmiana cyst shells are a rich source of chitin as 29.3-34.5% of the shell's dry weight consisted of this material. Compared to crab CS (selected as an example of CS from a different crustacean source) Artemia CS exhibited a medium molecular weight (4.5-5.7 x10(5) Da), lower degree of deacetylation (67-74%) and lower viscosity (29-91 centiposes). The physicochemical characteristics (e.g., ash, nitrogen and molecular weight) and functional properties (e.g., water binding capacity and antibacterial activity) of the prepared Artemia CSs were enhanced, compared to control and commercial samples, by varying the processing step sequence.
authors.affiliation: Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, 1177, Urmia, Iran.
authors.forename: Hossein
authors.initials: H
authors.lastname: Tajik
authors.forename: Mehran
authors.initials: M
authors.lastname: Moradi
authors.forename: Seyed Mehdi Razavi
authors.initials: SM
authors.lastname: Rohani
authors.forename: Amir Mehdi
authors.initials: AM
authors.lastname: Erfani
authors.forename: Farnood Shokouhi Sabet
authors.initials: FS
authors.lastname: Jalali
mesh_terms: D000107:Acetylation; D000818:Animals; D001156:Artemia / Q000737:chemistry*; D002617:Chemical Industry / Q000379:methods*; D048271:Chitosan / Q000737:chemistry* / Q000302:isolation & purification*; D008970:Molecular Weight; D014783:Viscosity; D017155:Wettability
chemical_list: D048271:Chitosan