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Title

Biological effects and extraction processes used to obtain marine chitosan

AuthorsMontilla, Antonia ; Ruiz-Matute, Ana I. ; Corzo, Nieves
KeywordsChitin
Food
Chitosan
Biological properties
Chitooligosaccharides
Issue Date2013
PublisherJohn Wiley & Sons
CitationBioactive Compounds from Marine Foods: Plant and Animal Sources (Chap.10): 193-218 (2013)
AbstractChitin is the main constituent of crustacean exoskeletons. Traditional chemical processes for its recovery create a disposal problem, due to the large amounts of toxic waste produced. This chapter reviews the current methods of obtaining chitin, chitosan, and chitooligosaccharides and describes alternatives, such as the use of proteolytic enzymes, fermentation with selected microorganisms, ultrasonication and microwave treatment, and the use of ionic liquids. Methods for obtaining chitosan based on alkaline or enzymatic deacetylation of chitin and strategies for increasing its solubility in water, such as hydrolysis of the glycosidic bonds in chitosan-releasing chitooligosaccharides or the formation of different types of chitosan derivative, are also given. Chitosan's biological activities, such as antioxidant, hypocholesterolemic, antimicrobial, antihypertensive, prebiotic, and ion-binding activities, are presented, as are its potential applications in food, medicine, pharmacy, agriculture, and cosmetics.
Publisher version (URL)http://dx.doi.org/10.1002/9781118412893.ch10
URIhttp://hdl.handle.net/10261/126740
DOI10.1002/9781118412893.ch10
Identifiersdoi: 10.1002/9781118412893.ch10
isbn: 978-1-118-41284-8
Appears in Collections:(CIAL) Libros y partes de libros
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