100B-38 |
Characterization of chitosan packaging films with differing levels of % deacetylation |
M. A. PAULK1, D. K. Cooksey, and J. L. Wiles. (1) Department of Packaging Science, Clemson University, 228 Poole Ag Center, Box 340370, Clemson, SC 29634 This study was performed to determine what effects the production method used to produce chitosan from shrimp shells has on the properties of film to be used for food packaging applications. The objectives of this study were to 1) Produce chitin and chitosan from raw shrimp shells using three different normalities of HCl (0.5, 1.0 and 3.0N) which were expected to yield chitosan of varying % deacetylation (DA). 2) Compare properties of chitosan produced in our laboratory to commercially produced chitosan of known % DA. Dried shrimp shells (South Carolina Crab) were soaked twice (3h @ 25°C) in either 0.5, 1.0 or 3N HCl, filtered and washed. The remaining material was soaked once (24h @ 65°C) in either 0.5, 1.0 or 3N HCl. All of the chitin was soaked in 50% NaOH for 1h, filtered and washed with acetone and then distilled water to produce chitosan. Films were formed using 1% chitosan dissolved in 1% acetic acid, poured onto level glass plates and dried overnight. Viscosity, tensile, % elongation and FTIR spectra were measured. Statistical comparisons (p<0.05) were made using a one way ANOVA. There were no significant differences (p>0.05) between all the films with regard to tensile strength but films processed with 1N and 3N HCl had higher % elongation values compared to the commercially produced and 0.5N HCl processed chitosan films. The viscosity of chitosan film solutions made with 0.5, 1.0 and 3.0N HCl were significantly different from each other and averaged 441, 489 and 141.2 cps, respectively. Chitosan processed using 3.0N HCl was fully deacetylated and films made from 0.5N and 1.0N HCl were approximately 95% and 91% DA, respectively. Although films could be produced from shells processed with 3N HCl, their properties were less desirable because the process fully deacetylated the chitosan. Films made with 0.5 and 1.0N HCl had more better physical properties.
Session 100B, Food Packaging
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