Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Monitoring for the Process Conditions of Chitosan Using Response Surface Methodology

반응표면분석에 의한 Chitosan 제조조건의 모니터링

  • Jeong, Yong-Jin (Department of Traditional Fermented Food, Kyongbuk college of Science) ;
  • Lee, Myung-Hee (Department of Traditional Fermented Food, Kyongbuk college of Science) ;
  • Lee, Gee-Dong (Department of Traditional Fermented Food, Kyongbuk college of Science)
  • 정용진 (경북과학대학 전통발효식품과) ;
  • 이명희 (경북과학대학 전통발효식품과) ;
  • 이기동 (경북과학대학 전통발효식품과)
  • Published : 1999.04.30
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Abstract

Response surface methodology was used for monitoring physicochemical properties of chitosan with preparation of chitosan. Deacetylation degree of chitosan was in proportion to NaOH concentration for deacetylation of chitosan. The solubility of chitosan was maximized in 52% (concentration of NaOH), $109^{\circ}C$ (deacetylation temperature) and 123 min (deacetylation time). Viscosity of chitosan was mainly influenced by concentration of NaOH, and was greatly decreased with the increase of concentration of NaOH. The optimum condition ranges for preparation of chitosan was $52{\sim}54%$ NaOH, $100{\sim}115^{\circ}C$ in deacetylation temperature and $100{\sim}140\;min$ in deacetylation time.

반응표면분석에 의하여 chitosan 제조조건에 따른 chtosan의 이화학적 특성을 모니터링하였다. 탈아세틸화도는 NaOH 농도가 증가함에 따라 급격히 감소하였다. Chitosan의 용해도는 NaOH 농도가 51%에서 가장 높았으며, 탈아세틸화 온도 및 시간은 각각 $109^{\circ}C$, 123분에서 가장 높았다. Chitosan의 점도에 대한 탈아세틸화 조건의 영향은 NaOH농도의 영향을 주로 받고 있었다. Chitin의 탈아세틸화에 따른 chitosan의 최적 제조조건범위는 NaOH 농도$(52{\sim}54%)$, 탈아세틸화 온도$(100{\sim}115^{\circ}C)$ 및 탈아세틸화 시간$(100{\sim}140\;min)$이었다.

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