- 토하(Caridina Japonica) 로부터 추출, 제조한 Chitin , Chitosan의 특성
- ㆍ 저자명
- 박원기,김희경,김광윤,범희승,김지열
- ㆍ 간행물명
- 한국영양식량학회지
- ㆍ 권/호정보
- 1994년|23권 2호|pp.353-357 (5 pages)
- ㆍ 발행정보
- 한국식품영양과학회
- ㆍ 파일정보
- 정기간행물| PDF텍스트
- ㆍ 주제분야
- 기타
이 논문은 한국과학기술정보연구원과 논문 연계를 통해 무료로 제공되는 원문입니다.
The aim of the present study was to investigate the characteristics of chitin and chitosan derived from Caridina japonica (CJ) which is using as one of fermented products in the chonnam province of Korea. Percent of chitin produced from CJ was 9.6 $pm$0.2%. Percent of chitosan derived from chitin was 72.5$pm$3.6% . Viscosities of chitin and chitosan were 94.4 and 96.7 cps. Molecular weight of them were 4,398,900 and 4,101.100 , respectively. Percents of protein bound to chitin and chitosan were 2.7% and 2.6%, respectively.