Comparison of physicochemical, binding, antioxidant and antibacterial properties of chitosans prepared from ground and entire crab leg shells

Summary Physicochemical, binding, antioxidant and antibacterial properties of chitosans prepared from ground and entire crab leg shells were compared. Chitosan prepared from ground shell (designated as g‐chitosan) had significantly higher nitrogen content, degree of deacetylation, solubility and vis...

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Bibliographic Details
Published in:International journal of food science & technology 2013-01, Vol.48 (1), p.136-142
Main Authors: Byun, Sung Mi, No, Hong Kyoon, Hong, Joo-Heon, Lee, Sang Il, Prinyawiwatkul, Witoon
Format: Article
Language:English
Subjects:
Antibacterial activity
Antioxidants
Ashes
Bacteria
Binding
binding capacity
Biological and medical sciences
Chitosan
crab shell
Crabs
DPPH radical scavenging activity
Food industries
Food microbiology
Food science
Fundamental and applied biological sciences. Psychology
Grounds
Microbiology
Seafood
Shells
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Summary:Summary Physicochemical, binding, antioxidant and antibacterial properties of chitosans prepared from ground and entire crab leg shells were compared. Chitosan prepared from ground shell (designated as g‐chitosan) had significantly higher nitrogen content, degree of deacetylation, solubility and viscosity, but lower ash content, bulk density and colour redness (a*) value than chitosan prepared from entire shell (designated as e‐chitosan). Compared with e‐chitosan, g‐chitosan had comparable water‐binding capacity, but higher fat‐binding and dye‐binding capacity, DPPH radical scavenging activity and antibacterial activity against two Gram‐negative (Salmonella Enteritidis and Escherichia coli) and two Gram‐positive (Listeria monocytogenes and Staphylococcus aureus) bacteria. This study demonstrated that chitosans prepared from ground and entire crab leg shell exhibited drastic differences in their physicochemical and functional characteristics. These differences were contributed by the particle size of the crab shell.
ISSN:0950-5423
1365-2621
DOI:10.1111/j.1365-2621.2012.03169.x