Novel Green Approach to Develop Chitin and Chitosan Products with Specific Physicochemical Properties(II)

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基本資料

Project title

Code/計畫編號

MOST103-2313-B019-003-MY3

Translated Name/計畫中文名

幾丁質和幾丁聚醣的節能和環境友善生產方法與其產物之特性(II)

Project Coordinator/計畫主持人

Min-Lang Tsai

Funding Organization/主管機關

National Science and Technology Council

Department/Unit

Department of Food Science

Website

https://www.grb.gov.tw/search/planDetail?id=11263944

Year

2015

Start date/計畫起

01-08-2015

Expected Completion/計畫迄

31-07-2016

Bugetid/研究經費

1003千元

ResearchField/研究領域

食品科技(農)

"為了預防攙假，商業上的幾丁質和幾丁聚醣生產和銷售，常需要以大顆粒(片)甚至原料原始大小方式進行。製備幾丁質和幾丁聚醣時，需大量使用酸、鹼、有機溶劑等藥品，並且產生大量廢水，耗費許多能源。本研究擬利用氣爆膨發法和微波膨發法分別對蟹殼、魷魚軟骨、α-幾丁質、β-幾丁質和幾丁聚醣進行處理，有利於後續的酸鹼處理，或可固態方式、大量的進行降解和去乙醯化，除了製程上是節能、環保、簡單方便外，產物還能形成多孔性結構，具有較佳的反應活性。本研究擬分成三年進行，如下：第一年，擬利用氣爆膨發法和微波膨發法，分別對蟹殼、魷魚軟骨進行處理，之後調整後續的酸鹼處理等純化操作，以製得高純度的 α-幾丁質和 β-幾丁質，並測定產物的物化特性。第二年，擬利用氣爆膨發法，分別對 α-幾丁質、β-幾丁質和幾丁聚醣進行膨發，製得不同去乙醯程度、不同分子量的幾丁質和幾丁聚醣，並測定產物的物化特性。第三年，擬利用微波膨發法，分別對 α-幾丁質、β-幾丁質和幾丁聚醣進行膨發，製得不同去乙醯程度、不同分子量的幾丁質和幾丁聚醣，並測定產物的物化特性。""Commercial chitins and chitosans are manufactured commonly processes raw materials with their original size in order to prevent adulteration. Current preparation of chitin and chitosan applies plenty of acid, base, and organic solvents plus other several chemicals. It is not only to produce lots waste water, but also to inefficiently consume energy. This study utilizes approaches of explosive puffing and microwave puffing to process crab shell, squid pen, α-chitin, β-chitin and chitosan for achieving least usage of acid-base treatment and the optimal expected chitin/chitosan properties. It is feasible to perform large scale processing of raw and solid materials for different levels of degradation and deacetylation on chitin and chitosan. In addition, this “Green Processing” with advantages of energy-save, environment-friendly and convenience-simple is expected to make chitin/chitosan products great reaction activity due to their porous structures. The proposal listed below is scheduled to conduct for 3 year: 1 st year: to utilize explosive puffing and microwave puffing to treat crab shell, squid pen; to adjust following acid-base treatments for producing relatively high purity of α-chitin and β-chitin; to evaluate physicochemical properties of final chitin and chitosan products. 2 nd year: to produce chitin and chitosan with various deacetylated degree and molecular weight by explosive puffing, and analyze their physicochemical characteristics. 3 rd year: to produce chitin and chitosan with various deacetylated degree and molecular weight by microwave puffing, and analyze their physicochemical characteristics."

Keyword(s)

α-幾丁質
β-幾丁質
幾丁聚醣
氣爆膨發法
微波膨發法
降解
去乙醯化
多孔性結構
α-Chitin
β-Chitin
Chitosan
Explosive puffing
Microwave puffing
Degradation
Deacetylation
Porous structure

DSpace CRIS

Novel Green Approach to Develop Chitin and Chitosan Products with Specific Physicochemical Properties(II)

基本資料

Description