EXTRACTION AND CHARACTERIZATION OF CHITIN FROM CRUSTACEANS

被引：69

作者：

ACOSTA, N ^{[1
]}

JIMENEZ, C ^{[1
]}

BORAU, V ^{[1
]}

HERAS, A ^{[1
]}

机构：

[1] UNIV COMPLUTENSE,FAC FARM,INST PLURIDISCIPLINAR,DEPT QUIM FIS FARMACEUT,E-28040 MADRID,SPAIN

来源：

BIOMASS & BIOENERGY | 1993年 / 5卷 / 02期

关键词：

CHITIN; CHITIN ISOLATION; IR SPECTROSCOPY; SCANNING ELECTRON MICROSCOPY; DEGREE OF ACETYLATION;

D O I：

10.1016/0961-9534(93)90096-M

中图分类号：

S2 [农业工程];

学科分类号：

0828 ;

摘要：

Chitin was isolated from various natural sources including Cuban lobsters, Sanlucar prawns. Norway lobsters, Squills, Spanish crayfish, American crayfish and Fusarium oxysporum with a yield of 14-25% on a dry basis. The physico-chemical properties of chitin from the different sources were studied by IR spectroscopy and scanning electron microscopy, and its degree of acetylation was determined. The chitin thus obtained is suitable for biotechnological applications (e.g. as supporting material for immobilizing enzymes).

引用

页码：145 / 153

页数：9

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