Surimi wash water treatment by chitosan-alginate complexes

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CONTRIBUTION OF AUTHORS Dr. Vivek Savant participated in the planning, data interpretation, and writing of manuscripts and has been acknowledged as my co-author. Dr. Thomas F. Savage and Dr. Gita Cherian contributed on experimental design and data interpretation on rat experiments in Chapter 5 and 6. Dr. Gonzalo Velázquez participated in the interpretation of FTIR data in Chapter 3 and 4. 111
TABLE OF CONTENTS 1. INTRODUCTION . 2. LITERATURE REVIEW ............................................................................. 5 2.1. Physicochemical properties ............................................................... 5 2.2. Degree of deacetylation and molecular weight .................................8 2.2.1. Determination of the degree of deacetylation .................... 8 2.2.2. Determination of molecular weight ................................... 9 2.2.3. Effect of the DD and MW................................................ 10 2.3. Potential chitosan sources ............................................................... 13 2.4. Chitin and chitosan production ....................................................... 15 2.5. Applications .................................................................................... 17 2.5.1. Antimicrobial activity ...................................................... 17 2.5.2. Chitosan used as edible films ........................................... 20 2.5.3. Chitosan applications in waste and process water treatments ......................................................................... 21 2.5.4. Protein recovery from surimi wash water ........................ 22 2.5.5. Metal and dye removal ..................................................... 24 2.5.6. Other applications ............................................................ 25 2.6. Nutritional studies ...........................................................................27 3. EFFECT OF CHITOSAN CONCENTRATION AND TREATMENT TIME ON PROTEIN ADSORPTION FROM SURIMI WASH WATER...................................................................................................... 32 3.1. Abstract ........................................................................................... 33 3.2. Introduction..................................................................................... 34 3.3. Materials and methods .................................................................... 38 3.3.1. Protein flocculation .......................................................... 38 3.3.2. FTIR analysis ................................................................... 39 3.3.3. Statistical analysis ............................................................ 40 iv I
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: Thanks also to Erika Mendehall for
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 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
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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