Preparation of chitin with puffing pretreatment

Hsiang, K.-Y.; Chin, Hui Yen; Tsai, Min-Lang

doi:10.1007/s11164-018-3346-8

Cited by 8 publications

(5 citation statements)

References 38 publications

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“…Every year, the seafood processing industry discards a large amount of by-products, including viscera, shells, heads, squid pens, fins, and bones, even though they could be recycled to produce bioactive compounds like gelatin [1][2][3][4], enzymes [4][5][6][7][8][9][10][11][12][13][14][15][16][17], chitin [8,[18][19][20][21][22][23][24][25][26], chitin oligomers [7,11,12], α-glucosidase inhibitors (aGI) [27][28][29][30][31], carotenoids [32,33], and bioactive peptides [34][35][36][37][38][39][40]. Consequently, much research has gone into converting these by-products into bioactive products that have potential applications in biotechnological, agricultural, nutritional, pharmaceutical, and biomedical industries [1,…”

Section: Introductionmentioning

confidence: 99%

Conversion of Shrimp Head Waste for Production of a Thermotolerant, Detergent-Stable, Alkaline Protease by Paenibacillus sp.

et al. 2019

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Fishery processing by-products have been of great interest to researchers due to their beneficial applications in many fields. In this study, five types of marine by-products, including demineralized crab shell, demineralized shrimp shell, shrimp head, shrimp shell, and squid pen, provided sources of carbon and nitrogen nutrition by producing a protease from Paenibacillus sp. TKU047. Strain TKU047 demonstrated the highest protease productivity (2.98 U/mL) when cultured for two days on a medium containing 0.5% of shrimp head powder (SHP). The mass of TKU047 protease was determined to be 32 kDa (approximately). TKU047 protease displayed optimal activity at 70–80 °C and pH 9, with a pH range of stability from 6 to 11. TKU047 protease also showed stability in solutions containing surfactants and detergents. Based on its excellent properties, Paenibacillus sp. TKU047 protease may be a feasible candidate for inclusion in laundry detergents.

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Section: Introductionmentioning

confidence: 99%

Conversion of Shrimp Head Waste for Production of a Thermotolerant, Detergent-Stable, Alkaline Protease by Paenibacillus sp.

et al. 2019

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“…Chitosan is a cationic polysaccharide obtained by either the N -deacetylation of chitin under alkaline conditions or enzymatic hydrolysis in the presence of a chitin deacetylase. Chitin, chitosan, and their derivatives have a number of industrial and medicinal applications, due to their antimicrobial and antioxidant activities, biocompatibility, biodegradability, antitumor activity, hemostatic activity, and antihypertensive and wound-healing properties [40,41,42,43,44,45,46,47,48,49,50,51,52,53,54,55,56,57,58].…”

Section: Use Of Shrimp and Crab Processing Byproductsmentioning

confidence: 99%

Reclamation of Fishery Processing Waste: A Mini-Review

et al. 2019

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Seafood such as fish, shellfish, and squid are a unique source of nutrients. However, many marine processing byproducts, such as viscera, shells, heads, and bones, are discarded, even though they are rich sources of structurally diverse bioactive nitrogenous components. Based on emerging evidence of their potential health benefits, these components show significant promise as functional food ingredients. Fish waste components contain significant levels of high-quality protein, which represents a source for biofunctional peptide mining. The chitin contained in shrimp shells, crab shells, and squid pens may also be of value. The components produced by bioconversion are reported to have antioxidative, antimicrobial, anticancer, antihypertensive, antidiabetic, and anticoagulant activities. This review provides an overview of the extraordinary potential of processing fish and chitin-containing seafood byproducts via chemical procedures, enzymatic and fermentation technologies, and chemical modifications, as well as their applications.

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“…Due to the fast rate heating of RF, the temperature of both the food material and the water rises rapidly, as does the vapor pressure, which creates a pressure gradient inside the material. When the pressure increases to a certain threshold, water vapor is suddenly released, and eventually, the food raw materials are puffed, and porous structures are formed (Chang et al., 2018; Wang et al., 2020). These two mechanisms underpinning the process currently comprise much of what is known about RF‐induced puffing, and little further study has been conducted into how the process can be optimized.…”

Section: Introductionmentioning

confidence: 99%

Process optimization of wheat flour crisp puffing by radio frequency and the accompanying property changes of starch

Wang,

Dong,

Sun

et al. 2023

Journal of Food Science

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This research performed the process optimization of wheat flour crisp puffing by radio frequency (RF) and investigated the accompanying property changes of starch. Experiments were performed in a 6 kW, 27.12 MHz pilot‐scale RF system. The results showed that the volume expansion was highest (220%) when the conditions were employed as follows: electrode gap (115 mm); height of the sample (55 mm); initial moisture content of the sample (30%). Under these conditions, the samples were puffed at 120 s by RF, and changes in the starch properties were further observed. The results showed that the structure of the starch was destroyed, changing from oval and spherical in shape to fragmented. The crystal type of the starch changed from A to A + V types. Its crystal order was reduced, and the Fourier‐infrared spectrum showed that the ratio of (1048/1022) cm−1 decreased from 1.142 to 1.047. The crystallinity decreased from 48.27% to 17.57%. These changes will help starch digestion and absorption in human body. These results indicated that RF puffing could become a potential development method for puffed snacks.Practical ApplicationIn this study, the processes of radio frequency puffing wheat flour chips were optimized, and the changes of starch properties during puffing were studied. Therefore, this research provided a theoretical basis for the industrial application of radio frequency puffing.

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Preparation of chitin with puffing pretreatment

Cited by 8 publications

References 38 publications

Conversion of Shrimp Head Waste for Production of a Thermotolerant, Detergent-Stable, Alkaline Protease by Paenibacillus sp.

Conversion of Shrimp Head Waste for Production of a Thermotolerant, Detergent-Stable, Alkaline Protease by Paenibacillus sp.

Reclamation of Fishery Processing Waste: A Mini-Review

Process optimization of wheat flour crisp puffing by radio frequency and the accompanying property changes of starch

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