Study on Carboxymethyl-chitin Production and its Application in Food Industry

Authors

  • Chidchom Hiraga Department of Pilot Plant, Institute of Food Research and Product Development, Kasetsart University, Bangkok 10900, Thailand.
  • Chulaluck Charunuch Department of Product Development, Institute of Food Research and Product Development, Kasetsart University, Bangkok 10900, Thailand.
  • Kanjanarat Thaveesook Department of Pilot Plant, Institute of Food Research and Product Development, Kasetsart University, Bangkok 10900, Thailand.

Keywords:

CM-chitin, carboxymethyl-chitin, water soluble derivative of chitin

Abstract

On the procuction of carboxymethyl-chitin (CM-chitin), alkali chitin was prepared by mercerized chitin in 50, 55, 60 and 65% (W/V) NaOH solution. After keeping over night at 0 and -20°C, the resulted frozen alkali-chitin was alkylated with the addition of monochloroacetic acid in 2-propanol. CM-chitin obtained from the various conditions showed different properties. The degree of carboxymethyl group substitution at C6 studied by IR and 13C NMR ranged from 0.38 to 0.7 depending on the concentration of sodium hydroxide. CM-chitin could be effectively used as an emulsifier, thichener, stabilizer in salad dredding and bodying agent in sweetened soft drinks.

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Published

1994-06-30

How to Cite

Chidchom Hiraga, Chulaluck Charunuch, and Kanjanarat Thaveesook. 1994. “Study on Carboxymethyl-Chitin Production and Its Application in Food Industry”. Agriculture and Natural Resources 28 (2). Bangkok, Thailand:273-82. https://li01.tci-thaijo.org/index.php/anres/article/view/241405.

Issue

Vol. 28 No. 2 (1994): April-June

Section

Research Article

License

online 2452-316X print 2468-1458/Copyright © 2022. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/),
production and hosting by Kasetsart University of Research and Development Institute on behalf of Kasetsart University.