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Preparation, optimization and characterization of chitosan polymer from shrimp shells

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Abstract

In this study, chitosan is extracted from shrimp Parapenaeus longirostris shells by a chemical process involving demineralization, deproteinization, decolorization and deacetylation. The effect of chitosan degree of deacetylation DD% is investigated using a model of response surface methodology (RSM). The using of ANOVA regression equation gives a determination coefficient R 2 = 0.9853, indicating the precision of the predicted model. Chitosan derived from chitin treated under optimized conditions of 28.6% of NaOH concentration, a temperature of 81.15 °C and a reaction time of 9.55 h, showed the highest value of DD% exceeding 98%. The obtained Chitosan characterization results using a spectral analysis infrared (FTIR), Differential Scanning Calorimetry (DSC), X-ray spectroscopy (DRX) and Scanning electron microscopy (SEM) confirmed the purity of chitosan.

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Acknowledgements

This work is supported by the research laboratory LAIGM of Guelma University, Algeria.

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  1. Laboratory of Industrial Analysis and Materials Engineering, Department of Process Engineering, Faculty of Sciences and Technology, University 8 May 1945 Guelma, BP 401, Guelma, 24000, Algeria

    Bachir Ben Seghir & M. H. Benhamza

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  1. Bachir Ben Seghir
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Correspondence to Bachir Ben Seghir.

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Ben Seghir, B., Benhamza, M.H. Preparation, optimization and characterization of chitosan polymer from shrimp shells. Food Measure 11, 1137–1147 (2017). https://doi.org/10.1007/s11694-017-9490-9

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  • DOI: https://doi.org/10.1007/s11694-017-9490-9

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