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Method for preparing lobster shell chitosan through cooperation of ultrasonic wave and CDA (Chitin Deacetylase)

The technology of lobster shell and ultrasonic wave is applied in the field of ultrasonic cooperating with CDA enzyme to prepare lobster shell chitosan. Time, shortened deacetylation time, high deacetylation degree effect

Active Publication Date: 2015-01-07
JIANGSU VOCATION & TECHNICAL COLLEGE OF FINANCE & ECONOMICS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the commonly used chitosan preparation methods in industry are inseparable from the deacetylation of strong alkali, and the product properties are unstable, high energy consumption, large environmental pollution, and long preparation time

Method used

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  • Method for preparing lobster shell chitosan through cooperation of ultrasonic wave and CDA (Chitin Deacetylase)

Examples

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Comparison scheme
Effect test

Embodiment 1

[0022] Example 1: Preparation of chitosan from fresh crayfish head chitosan before cooking: Wash the head and shell of fresh freshwater crayfish, place it in an oven at 60°C to dry, and use a pulverizer to pulverize until it passes through a 20-mesh sieve. Weigh a certain amount of crayfish head shell powder before cooking into a beaker, add a 20% EDTA solution with pH=13 in a material-to-liquid ratio of 1g:30ml, and place it in an ultrasonic cleaning with an ultrasonic frequency of 60KHz and a power of 240W. In the apparatus, the reaction was stirred for 60 min, filtered and the filter residue was washed with distilled water. The above filter residues were collected, dried at 50 °C, and then soaked in a 35 °C water bath with 10% hydrogen peroxide solution, decolorized for 2 hours, and the white powder after washing and drying was chitin. The crayfish head shell chitin was crushed to pass through an 80-mesh sieve, placed in a beaker, added with distilled water in a ratio of ...

Embodiment 2

[0023] Example 2: Preparation of fresh crayfish tail chitosan before cooking: Wash the fresh freshwater crayfish tail shell (the remaining part after removing the head and shell), dry it in a 60°C oven, use a pulverizer to pulverize until it passes a 20-mesh sieve, and weigh it. Take a certain amount of crayfish tail shell powder before cooking in a beaker, add 18% EDTA solution with pH=13 according to the material-to-liquid ratio of 1g:24ml, and place it in an ultrasonic cleaner with an ultrasonic frequency of 60KHz and a power of 180W. , the reaction was stirred for 45 min, filtered and the filter residue was washed with distilled water. The above filter residues were collected, dried at 50 °C, and then soaked in a 35 °C water bath with 10% hydrogen peroxide solution, decolorized for 2 hours, and the white powder after washing and drying was chitin. The crayfish tail shell chitin was pulverized to pass an 80-mesh sieve, placed in a beaker, added with distilled water at a r...

Embodiment 3

[0024] Example 3: Preparation of fresh crayfish chitosan before cooking: Wash fresh freshwater crayfish shells (including head shells and tail shells), dry them in an oven at 60°C, use a pulverizer to pulverize until they pass a 20-mesh sieve, and weigh a certain amount of chitosan. Measure the crayfish shell powder before cooking in a beaker, add 19% EDTA solution with pH=13 according to the material-to-liquid ratio of 1g: 28ml, put it in an ultrasonic cleaner with an ultrasonic frequency of 60KHz and a power of 220W, and stir. React for 55min, filter and wash the filter residue with distilled water. The above filter residues were collected, dried at 50 °C, and then soaked in a 35 °C water bath with 10% hydrogen peroxide solution, decolorized for 2 hours, and the white powder after washing and drying was chitin. The crayfish shell chitin was pulverized to pass through an 80-mesh sieve, placed in a beaker, added with distilled water in a ratio of 1g:20ml of material to liqui...

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Abstract

The invention discloses a method for preparing lobster shell chitosan through the cooperation of an ultrasonic wave and CDA (Chitin Deacetylase). The method comprises the following steps: by using lobster shells before and after cooking as raw materials, performing washing, drying and grinding pretreatment; extracting chitin from the lobster shells by adopting EDTA (Ethylene Diamine Tetraacetic Acid), and performing deacetylation through the cooperation of the ultrasonic wave and the CDA to prepare the chitosan. Compared with a conventional strong-acid and strong-base method, the method has the advantages that the process is simple; the total preparation time is as short as 8-12h; the EDTA can be completely recycled; strong acid and strong base are not used; any environmental pollution is avoided; the deacetylation degree of a product reaches 92-95 percent, and the viscosity reaches 95-105mPa.s. The prepared product is of a white powder shape, is stable in property and can be applied to the fields of food, medicine, biology, cosmetics and the like.

Description

technical field [0001] The invention relates to the field of chitosan preparation, in particular to a method for preparing lobster shell chitosan by ultrasonic wave and CDA enzyme. Background technique [0002] Freshwater crayfish (Red Swamp Crayfish), scientific name Procambarus clarkii, is native to the south-central United States, and has become one of the main species of freshwater cultured shrimp in my country, especially in East China. Chitin (C 8 h 13 NO 5 ) n It is a naturally occurring N-acetylglucosamine polysaccharide. The chitin content in the crayfish shell is rich. The acid-base method is commonly used to extract the chitin from the lobster shell, which causes great environmental pollution. [0003] Chitosan (Chitosan), obtained by deacetylation of chitin, chemical name polyglucosamine (1-4)-2-amino-B-D glucose, is the only alkaline polysaccharide among natural polysaccharides, widely used in textiles , medicine, papermaking, cosmetics, food industry, and...

Claims

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Application Information

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IPC IPC(8): C08B37/08
Inventor 窦勇胡佩红
Owner JIANGSU VOCATION & TECHNICAL COLLEGE OF FINANCE & ECONOMICS
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