Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 26 Issue 6
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- Pages.787-790
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- 1994
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- 0367-6293(pISSN)
Decolorization of Shrimp Chitin Using Sodium Hypochlorite
차아염소산나트륨을 이용한 새우 키틴의 탈색
- Ahn, Chang-Won (Research & Development Center, Nong Shim) ;
- Nam, Hee-Sop (Research & Development Center, Nong Shim) ;
- Lee, Hyung-Jae (Research & Development Center, Nong Shim) ;
- Shin, Yong-Choul (Department of Microbiology, Gyeongsang National University)
- Published : 1994.12.01
Abstract
An effective process manufacturing the decolorized chitin with high quality was established using shrimp shell powder. Ash and protein in shrimp shell powder were efficiently removed by 1.66% HCl and 3% NaOH treatments, respectively. A bleached chitin could be also obtained by 0.16% NaClO for 30 minutes, the treatment of which was much better than previously reported decolorization methods such as ethanol, acetone and
새우껍질 건조 분말을 원료로 하여 품질이 우수하고 효과적으로 탈색된 chitin을 제조하는 공정을 정립하였다. 새우껍질에서 희분을 제거하기 위한 최적조건은 1.66% HCl로 2시간 교반 추출하는 것이었으며, 단백질은 3% NaOH로 1시간 처리에 의해 효과적으로 제거되었다. 또, 탈색제로 0.16% 차아염소산나트륨을 30분간 처리하여 백색의 키틴을 얻을 수 있었다. 이 탈색처리는 ethanol, acetone,