Insights into the relationships of modifying methods, structure, functional properties and applications of chitin: A review

[Display omitted] •Features of different modifying methods of chitin were outlined.•Impacts of modifying methods on chitin structural characteristics were explored.•Effects of structure on functional properties and applications were investigated.•Method-structure-functionality-application relationsh...

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Bibliographic Details
Published in:Food chemistry 2023-05, Vol.409, p.135336-135336, Article 135336
Main Authors: Hou, Furong, Gong, Zhiqing, Jia, Fengjuan, Cui, Wenjia, Song, Shasha, Zhang, Jian, Wang, Yansheng, Wang, Wenliang
Format: Article
Language:English
Subjects:
Acetylation
Applications
Chitin
Chitin - chemistry
Chitosan - chemistry
Functional properties
Modifying methods
Molecular Weight
Polysaccharides
Structure
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Summary:[Display omitted] •Features of different modifying methods of chitin were outlined.•Impacts of modifying methods on chitin structural characteristics were explored.•Effects of structure on functional properties and applications were investigated.•Method-structure-functionality-application relationships of chitin were underlined. Chitin as the second plentiful polysaccharide has arouse widely attention due to its remarkable availability and biocompatibility. While the strong inter/intra molecular hydrogen bonds and crystallinity severely restrict its applications. Recently, multiple emerging technologies are increasingly used to modify chitin structure for the sake of obtaining excellent functional properties, as well as broadening the corresponding applications. Firstly, this review systematically outlines the features of single and combined methods for chitin modification. Then, the impacts of various modifying methods on the structural characteristics of chitin, including molecular weight, degree of acetylation and functional groups, are further summarized. In addition, the effects of these structural characteristics on the functional properties as well as its potential related applications are illustrated. The conclusion of this review provides better understanding of the relationships among the modifying methods, structure, properties and applications, contributing to chitin modification for the targeted purpose in the future study.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2022.135336