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Please use this identifier to cite or link to this item: http://scholars.ntou.edu.tw/handle/123456789/10273
DC FieldValueLanguage
dc.contributor.authorWang-Kun Leeen_US
dc.contributor.authorMin-Lang Tsaien_US
dc.contributor.authorYeong-Tarng Shiehen_US
dc.date.accessioned2020-11-21T03:35:36Z-
dc.date.available2020-11-21T03:35:36Z-
dc.date.issued2012-11-
dc.identifier.issn0896-8446-
dc.identifier.urihttp://scholars.ntou.edu.tw/handle/123456789/10273-
dc.description.abstractChitosan was extracted by supercritical carbon dioxide (scCO2) containing 1 wt% acetic acid (AC) aqueous solution as a cosolvent at 35, 45, 50 °C and 20, 30, 40 MPa for 1 h. Effects of operating conditions on the extraction yield and on the degree of deacetylation (DD), molecular weight (MW), and polydispersity (PD) of the extract were investigated. Without the AC cosolvent, chitosan could scarcely be extracted by pure scCO2 whereas, with the AC in scCO2, 1.65–3.04% by weight of chitosan could be extracted with the conditions studied. The extraction yield was increased by increasing density of scCO2. The extract had lower MW and PD but higher DD than the untreated chitosan. The DD data revealed that in chitosan the amount of the amino groups (NH2) other than the carbonyl (Cdouble bondO) in the residual acetyl groups (CH3COsingle bond) governed the extraction process. The DD, MW, and PD of the extract were higher as extracted by scCO2 (+1 wt% AC solution) of higher densities. By tuning density of scCO2 in the presence of AC via controls of temperature and pressure, chitosan could be fractionated by the method established here.en_US
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofJournal of Supercritical Fluidsen_US
dc.subjectChitosanen_US
dc.subjectSupercritical carbon dioxideen_US
dc.subjectDegree of deacetylationen_US
dc.subjectMolecular weighten_US
dc.subjectPolydispersityen_US
dc.subjectCosolventen_US
dc.titleFractionation of chitosan by supercritical carbon dioxide/acetic acid aqueous solutionen_US
dc.typejournal articleen_US
dc.identifier.doi10.1016/j.supflu.2012.07.012-
dc.identifier.isi000310043700009-
dc.relation.journalvolume71en_US
dc.relation.pages86-91en_US
item.openairecristypehttp://purl.org/coar/resource_type/c_6501-
item.cerifentitytypePublications-
item.languageiso639-1en-
item.fulltextno fulltext-
item.grantfulltextnone-
item.openairetypejournal article-
crisitem.author.deptCollege of Life Sciences-
crisitem.author.deptDepartment of Food Science-
crisitem.author.deptNational Taiwan Ocean University,NTOU-
crisitem.author.orcid0000-0003-4619-208x-
crisitem.author.parentorgNational Taiwan Ocean University,NTOU-
crisitem.author.parentorgCollege of Life Sciences-
Appears in Collections:食品科學系
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