Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Characteristics of Chitin and Chitosan Derived from Caridina japonica

토하(Caridina Japonica) 로부터 추출, 제조한 Chitin , Chitosan의 특성

  • 박원기 (동신대학교 식품영양학과) ;
  • 김희경 (삼천리제약 연구소) ;
  • 김광윤 (전남대학교 의과대학 핵의학과) ;
  • 범희승 (전남대학교 의과대학 핵의학과) ;
  • 김지열 (전남대학교 의과대학 핵의학과)
  • Published : 1994.04.01
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Abstract

The aim of the present study was to investigate the characteristics of chitin and chitosan derived from Caridina japonica (CJ) which is using as one of fermented products in the chonnam province of Korea. Percent of chitin produced from CJ was 9.6 $\pm$0.2%. Percent of chitosan derived from chitin was 72.5$\pm$3.6% . Viscosities of chitin and chitosan were 94.4 and 96.7 cps. Molecular weight of them were 4,398,900 and 4,101.100 , respectively. Percents of protein bound to chitin and chitosan were 2.7% and 2.6%, respectively.

Keywords

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