Surimi wash water treatment by chitosan-alginate complexes

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others (1993) using <strong>chitosan</strong>-containing biscuits showed that <strong>chitosan</strong> at a dose of 3-6 g/day on adult healthy males was able to reduce effectively serum cholesterol and increase in serum HDL-cholesterol. 31
3. EFFECT OF CHITOSAN CONCENTRATION AND TREATMENT TIME ON PROTEIN ADSORPTION FROM SURIMI WASH WATER Singgih Wibowo, Gonzalo Velazquez, Vivek Savant and J. Antonio Torres Dept. of Food Science and Technology Oregon State University Corvallis, OR 97331 32
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 and 34: others, 1999; Tsai and Su, 1998; Ch
Page 35 and 36: Chitosan sulfonate with a sulfur co
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: might be related to the increase in
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
Page 87 and 88: 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
Page 93 and 94: derivatization in a Beckman 6300 an
Page 95 and 96: comparison of the amino acids requi
Page 97 and 98:
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
Page 119 and 120:
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
Page 125 and 126:
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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