Abstract
The applicability of chitin in food systems is limited by its poor solubility in ordinary solvents. This study explores a novel solvent system composed of sodium hydroxide and tannic acid (NaOH/TA) in combination with a repeated freeze-thaw process for dissolving chitin. The highest chitin solubility in 8% NaOH/0.3% TA and 10% NaOH/0.3% TA was 2.1% and 2.3% (w/v), respectively. The lower NaOH and excessive tannic acid content may lead to reduction of chitin solubility. We also observed a unique rheological property of the chitin/NaOH/TA system. A higher concentration of TA reduced the chitin solution's shear viscosity, storage modulus, loss modulus, and gelling temperature. Its shear viscosity decreases with increasing shear rate, showing a shear thinning behavior. When the chitin/NaOH/TA solution system was stored at 30oC, the crystalline degree of chitin decreased, and the diffraction peak shifted, suggesting the formation of different intermolecular forces. The TA contents show no significant effect on the crystallinity of chitin. With increased storage time, the molecular weight of chitin decreased, and the degree of deacetylation (DD) increased. These results underscore the potential applications of the chitin/NaOH/TA system in the food industry.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
