Surimi wash water treatment by chitosan-alginate complexes

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TABLE 1. Applications of chitin, chitosan and their derivatives Area of Application Application Antimicrobial activities Bactericidal, fungicidal Edible film industry Controlled moisture transfer between food and surrounding environment Controlled release of antimicrobial substances, antioxidants, nutrients, flavors, and drugs Controlled rate of respiration, enzymatic browning in fruits Reduction of oxygen partial pressure Temperature control Recovery of solid Flocculation of suspended solid and protein-containing materials from food wastewater in food processing waste water such as shrimp, processing surimi, cheese processing Recovery of metal ions, heavy metals, dyes and pesticides from industrial wastewater Purifying drinking water Food and beverage Clarification and deacidification of fruits and beverages additive Natural flavor and taste extender, and color stabilization Texture controlling agent Thickener, stabilizing agent and food preservation Nutritional application Dietary fiber Hypocholesterolemic effect and reduction of lipid absorption Antigastritis agent Infant feed ingredient Pharmacy, medical Wound dressings, wound/surgical sutures, wound healing uses, and cosmetics ointment, artificial skin Cream and other skin-care products Hair stiffeners Oral care Ophthalmology and contact lens Agriculture Seed treatment Feed ingredients (livestock and fish feeder additive) Insecticides, nematocides Biotechnology Porous particles for bioreactors Chitosan beads for immobilization of cells and enzymes Gene carrier Chemistry Carrier for catalysts Intermediate for the synthesis of chitin derivatives Chromatographic column Photography 19
Chitosan sulfonate with a sulfur content below 5% exhibited antimicrobial activity against Escherichia coli and Samonella typhymurium (Chen and others, 1998a). Chitosan sulfobenzyl with 5.3% sulfur at 200 ppm inhibited Staphylococcus aureus while inhibition of S. lyphimurium with derivatives containing 2.6% sulfur required 1500 ppm. This sulfur content effect was explained by the greater repulsive force of chitosan derivatives with higher sulfur content having a higher negative charge (Shahidi and others, 1999; Chen and others, 1998b). Chitosan glutamate and chitosan lactate were bactericidal against both gram-positive and gram-negative bacteria. However the antibacterial effect was lost at pH 7 when amino groups become significantly uncharged and chitosan solubility is low. A similar chitosan effect has been observed in Saccharomyces cerevisiae and Rhodotorula glutensis inhibition (Sudarshan and others, 1992). 2.5.2. Chitosan used as edible films Chitin and chitosan form semi permeable films which are utilized to produce chitosan coatings for fruits and vegetables modifying their internal atmosphere and decrease the transpiration loss and delay fruit ripening. The decrease in respiration rate, fungi growth inhibition, ripening delay due to ethylene reduction and effects on carbon dioxide evolution may explain the preservative effect of chitosan coating. 20
Page 1 and 2: AN ABSTRACT OF THE DISSERTATION OF
Page 3 and 4: ©Copyright by Singgih Wibowo Novem
Page 5 and 6: Doctor of Philosophy dissertation o
Page 7 and 8: Thanks also to Erika Mendehall for
Page 9 and 10: TABLE OF CONTENTS 1. INTRODUCTION .
Page 11 and 12: TABLE OF CONTENTS (CONTINUED) 5.3.
Page 13 and 14: FIGURE LIST OF FIGURES viii PAGE 1.
Page 15 and 16: TABLE LIST OF TABLES (CONTINUED) PA
Page 17 and 18: industries (Lian and others, 1999;
Page 19 and 20: concentrates are critical. Chitosan
Page 21 and 22: y an acetamido group, -NHCOCH3. The
Page 23 and 24: 2.2. Degree of deacetylation and mo
Page 25 and 26: exclusion chromatography but the mo
Page 27 and 28: Sugano and others (1988) reported t
Page 29 and 30: In fungi, chitin is associated with
Page 31 and 32: CRUSTACEAN SHELL dry >1 Size Reduct
Page 33: others, 1999; Tsai and Su, 1998; Ch
Page 37 and 38: alginate, carrageenan and pectin by
Page 39 and 40: TABLE 2. Chitosan effectiveness in
Page 41 and 42: In the cosmetic industry, chitin, c
Page 43 and 44: digestive enzymes. Low molecular we
Page 45 and 46: might be related to the increase in
Page 47 and 48: 3. EFFECT OF CHITOSAN CONCENTRATION
Page 49 and 50: 3.2. Introduction Natural biopolyme
Page 51 and 52: Protein recovery from surimi wash w
Page 53 and 54: Aig concentration and time will pro
Page 55 and 56: 3-5). This normalization procedure
Page 57 and 58: groups. No significant differences
Page 59 and 60: FIGURE 4. FTIR spectra of untreated
Page 61 and 62: TABLE 5. Normalization of selected
Page 63 and 64: 4. EFFECT OF DEGREE OF DEACETYLATIO
Page 65 and 66: 4.2. Introduction Chitosan, a parti
Page 67 and 68: 4.3. Materials and methods 4.3.1. M
Page 69 and 70: pellet maker (Model 14-385-851, Fis
Page 71 and 72: a, b C mg/L Chi-Aig a 20 A 40A 100
Page 73 and 74: The complex concentration effect on
Page 75 and 76: TABLE 10. Normalization of selected
Page 77 and 78: FIGURE 7. FTIR spectra for chitosan
Page 79 and 80: FIGURE 9. FTIR (a) (b, e) (c, 1) (d
Page 81 and 82: FIGURE 11. FTIR (a) (b, e) C-,! d (
Page 83 and 84: 5. EVALUATION AS A FEED INGREDIENT
Page 85 and 86:
5.2. Introduction Seafood is becomi
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een the main limitations (Savant, 2
Page 89 and 90:
5.3. Materials and methods Chitosan
Page 91 and 92:
Water and feed were provided ad lib
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derivatization in a Beckman 6300 an
Page 95 and 96:
comparison of the amino acids requi
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intake, total feed intake per body
Page 99 and 100:
TABLE 14. Effect of casein control
Page 101 and 102:
chitosan has been shown to induce w
Page 103 and 104:
6. A RAT FEEDING STUDY TO DETERMINE
Page 105 and 106:
6.2. Introduction Surimi is stabili
Page 107 and 108:
for maintenance and growth (Cheftel
Page 109 and 110:
acclimatized for 5 days on the cont
Page 111 and 112:
extraction method employing petrole
Page 113 and 114:
cumulative feed consumed per rat an
Page 115 and 116:
than the rest, thereby attesting it
Page 117 and 118:
TABLE 21. Effect of SWW feed protei
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FIGURE 14. Effect of experimental d
Page 121 and 122:
6.6. Acknowledgement This work was
Page 123 and 124:
concentration and amino acid compos
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110 Institute of Molecular Biology
Page 127 and 128:
Fang SW, Li CF, Shih DYC. 1994. Ant
Page 129 and 130:
Imeri AG, Knorr D. 1988. Effects of
Page 131 and 132:
116 source, chemistry, biochemistry
Page 133 and 134:
No HK, Lee KS, Meyers SP. 2000. Cor
Page 135 and 136:
120 Sannan T, Kurita K, Ogura K, Iw
Page 137 and 138:
Tsai GJ, Su WH. 1998. Extrinsic fac
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Surimi wash water treatment by chitosan-alginate complexes

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