| Autor: |
Lokesh Sampath, Soibam Ngasotter, Porayil Layana, Amjad Khansaheb Balange, Binaya Bhusan Nayak, K.A. Martin Xavier |
| Jazyk: |
angličtina |
| Rok vydání: |
2022 |
| Předmět: |
|
| Zdroj: |
Food Hydrocolloids for Health, Vol 2, Iss , Pp 100091- (2022) |
| Druh dokumentu: |
article |
| ISSN: |
2667-0259 |
| DOI: |
10.1016/j.fhfh.2022.100091 |
| Popis: |
In this study, the physicochemical, rheological, and functional properties of colloidal chitin prepared from commercial shrimp shell α-chitin by acid hydrolysis at ambient temperature for various treatment durations were investigated. With increasing treatment duration, the functional properties viz solubility, water and fat binding capacity, and emulsion capacity increased significantly (p0.05) among treatment durations. The degree of deacetylation decreased as treatment duration increased (p |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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