Characterization of chitin extracted from enzymatically deproteinized Acetes shell residue with varying degree of hydrolysis

Acetes shrimp is an unexploited tiny shrimp mainly landed as bycatch which is a good source for the recovery of protein and chitin. In the present study, the residual shell obtained after the hydrolysis of Acetes was used for the extraction of chitin by combining enzymatic and chemical treatments. Enzymatic hydrolysis with Alcalase was performed at different rates. Results showed that the protein removal efficiency increases with the increase in DH and the maximum deproteinzation was achieved at 30 % DH (93.68 %). The FTIR spectra showed two sharp bands for chemically prepared chitin and 30 % DH chitin at 1627-1629 and 1664-1665 cm(-1) indicating that its alpha amorphous structure. The degree of N-acetylation was found to be higher in enzymatically prepared chitin in all different hydrolytic treatment rather than chemically prepared. The surface morphologies of chitin revealed the porous and nanofibrous structures for 30 % DH chitin and chemically prepared chitin.

Automated summary

Chitin was extracted from Acetes shrimp shells using enzymatic and chemical treatments, with the most efficient deproteinization achieved at 30% DH. Enzymatically prepared chitin showed higher N-acetylation than chemically prepared chitin, with both exhibiting porous and nanofibrous structures.