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The effect of deproteinization methods on the properties of glucosamine hydrochloride from shells of white leg shrimp (Litopenaeus vannamei) and black tiger shrimp (Penaeus monodon) / Efeito de métodos de desproteinização nas propriedades do cloridrato de glucosamina de cascas de camarão de pernas brancas (Litopenaeus vannamei) e cascas de camarão de tigre preto (Penaeus monodon)
Minh, Thuy Le Thi; Truc, Tran Thanh; Osako, Kazufumi.
  • Minh, Thuy Le Thi; Can Tho University (CTU). College of Aquaculture and Fisheries. Can Tho. VN
  • Truc, Tran Thanh; Can Tho University (CTU). College of Agriculture. Can Tho. VN
  • Osako, Kazufumi; Tokyo University of Marine Science and Technology. Department of Food Science and Technology. Tokyo. JP
Ciênc. rural (Online) ; 52(1): e20200723, 2022. tab, graf
Article in English | LILACS-Express | LILACS, VETINDEX | ID: biblio-1286034
ABSTRACT
ABSTRACT The effect of methods to remove protein content on the properties of glucosamine hydrochloride from the shells of white leg shrimp (Litopenaeus vannamei) and black tiger shrimp (Penaeus monodon) was investigated. Chitin from shrimp shells was obtained by demineralization in 6% HCl for 12h, deproteinization by two different methods (first group soaked in 8% NaOH for 36h and second group treated in Alcalase enzyme at the concentration of 0.2% for 36h). Two group samples were converted to glucosamine hydrochloride by soaking in 36.76% HCl solution for 5h at 85 °C. The results of fourier transform infrared spectroscopy (FTIR), solubility and recovery yield analysis showed that deproteinization methods did not significantly affect the properties of glucosamine hydrochloride. However, glucosamine hydrochloride from white leg shrimp shells contained higher recovery yield and solubility than black tiger shrimp shells.
RESUMO
RESUMO Investigou-se o efeito de métodos para remover o conteúdo de proteínas nas propriedades do cloridrato de glucosamina das conchas de camarão de pernas brancas (Litopenaeus vannamei) e camarão de tigre preto (Penaeus monodon). A quitina das cascas de camarão foi obtida por desmineralização em HCl a 6% por 12 h, desproteinização por dois métodos diferentes (primeiro grupo embebido em NaOH a 8% por 36 h e segundo grupo tratado na enzima Alcalase na concentração de 0,2% por 36 h). Duas amostras de grupo foram convertidas em cloridrato de glucosamina por imersão em solução de 12M HCl por 5 h a 85 °C. Os resultados das análises de FTIR, solubilidade e rendimento de recuperação mostraram que os métodos de desproteinização não afetaram significativamente as propriedades do cloridrato de glucosamina. No entanto, o cloridrato de glucosamina de cascas de camarão de pernas brancas continha maior rendimento e solubilidade de recuperação do que as cascas de camarão tigre preto.


Full text: Available Index: LILACS (Americas) Language: English Journal: Ciênc. rural (Online) Year: 2022 Type: Article Institution/Affiliation country: Can Tho University (CTU)/VN / Tokyo University of Marine Science and Technology/JP

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Full text: Available Index: LILACS (Americas) Language: English Journal: Ciênc. rural (Online) Year: 2022 Type: Article Institution/Affiliation country: Can Tho University (CTU)/VN / Tokyo University of Marine Science and Technology/JP