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制备壳聚糖从盐水虾(卤虫urmiana)囊肿贝壳和不同的化学加工序列的影响产品的理化和功能特性.pdfVIP

Molecules 2008, 13, 1263-1274; DOI: 10.3390/molecule OPEN ACCESS molecules ISSN 1420-3049 /molecules Article 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 1 1, 1 2 Hossein Tajik , Mehran Moradi *, Seyed Mehdi Razavi Rohani , Amir Mehdi Erfani and 3 Farnood Shokouhi Sabet Jalali 1 Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, 1177, Urmia, Iran 2 General Office of Veterinary, 45169-43374, Zanjan, Iran 3 Department of Clinical Sciences, Faculty of Veterinary Medicine, Urmia University, 1177, Urmia, Iran. * Author to whom correspondence should be addressed. E-mail: m.moradi@urmia.ac.ir; Tel.: +98- 441 2972512; Fax: +98-441 2771926 Received: 24 April 2008; in revised form: 8 May 2008 / Accepted: 9 May 2008 / Published: 6 June 2008 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