Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Characteristics of Films Based on Chitosans Isolated from Todarodes pacificus

  • Chung, Dong-Hwa (Faculty of Marine Bioscience and Technology, Kangnung National University) ;
  • Kim, Sang-Moo (Faculty of Marine Bioscience and Technology, Kangnung National University) ;
  • Kim, Won-Tae (Faculty of Marine Bioscience and Technology, Kangnung National University) ;
  • Shin, Il-Shik (Faculty of Marine Bioscience and Technology, Kangnung National University) ;
  • Park, Hoon (Division of Applied Biological Sciences, Sunmoon University)
  • Published : 2005.06.30
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Abstract

Chitosans were obtained with varying deacetylation times using the ${\beta}$-chitin isolated from Todarodes pacificus, and their deacetylation degrees and average molecular weights were determined. Films prepared with the squid chitosans were characterized by estimating their tensile strengths, percent elongations, water vapor permeabilities, degree of swelling, and temperatures of glass transition and thermal decomposition. The results suggest that the squid chitosan films were comparable to common crustacean chitosan films in regard of mechanical, moisture barrier, and thermal properties, although further, multilateral investigations are necessary to make a more definitive conclusion.

Keywords

References

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