Effect of NaOH-based deproteinisation on chemical and biological properties of Moina sp. chitosan

Q3 Agricultural and Biological Sciences
W. Tjahjaningsih, P.S.P. Pitutur, None Patmawati, A.S. Mubarak, M.A.A. Husein, Raseetha S., M.G.P. Elkavanto, M.R. Rachmansyah, F.Z. Hanif
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引用次数: 0

Abstract

Chitosan is a biopolymer which is isolated from the crustacean exoskeleton of Moina sp. with particular antibacterial properties. Alkali-sodium hydroxide deproteinisation has a huge role in ensuring the chitosan quality by removing protein to enhance its dispersivity. Modification of sodium hydroxide (NaOH) concentration by 3N and 6N was performed in this study to observe the effect on chemical and biological characteristics of chitosan. The highest concentration treatment of 6N NaOH exhibited the best composition of protein, fat, and ash by 6.09%, 3.77% and 0.9%, respectively. The deacetylation degree of chitosan treated with 3N NaOH depicted the highest solubility of 73.25% compared to the solubility of 6N NaOH by 61.06%. The antibacterial activity of Moina sp. chitosan was considered as having a weak and fluctuated activity by different concentrations of NaOH. The 6N NaOH treatment chitosan showed the best antibacterial activity against the grampositive bacterial strain of Staphylococcus aureus with the widest inhibition zone diameter of 4.34±0.55 mm, while the 3N NaOH treatment chitosan showed the best antibacterial activity against the gram-negative bacterial strain of Escherichia coli with widest inhibition zone diameter of 4.47±0.78 mm.
naoh基脱蛋白对Moina sp.壳聚糖化学生物学特性的影响
壳聚糖是一种从海螺壳类动物外骨骼中分离得到的生物聚合物,具有特殊的抗菌性能。碱-氢氧化钠脱蛋白对壳聚糖质量的保证具有重要作用。研究了3N和6N对氢氧化钠(NaOH)浓度的改性对壳聚糖化学和生物学特性的影响。6N NaOH浓度最高处理的蛋白质、脂肪和灰分组成最佳,分别为6.09%、3.77%和0.9%。3N NaOH处理的壳聚糖脱乙酰度最高,为73.25%,比6N NaOH处理的溶解度高61.06%。壳聚糖的抑菌活性在不同浓度的氢氧化钠作用下呈弱波动。6N NaOH处理的壳聚糖对金黄色葡萄球菌革兰氏阳性菌的抑菌活性最佳,抑菌带最宽直径为4.34±0.55 mm; 3N NaOH处理的壳聚糖对大肠杆菌革兰氏阴性菌的抑菌带最宽直径为4.47±0.78 mm。
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来源期刊
Food Research
Food Research Agricultural and Biological Sciences-Food Science
CiteScore
1.80
自引率
0.00%
发文量
285
审稿时长
12 weeks
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