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dc.contributor.authorKou, Shijieen_NZ
dc.contributor.authorPeters, Linda M.en_NZ
dc.contributor.authorMucalo, Michael R.en_NZ
dc.date.accessioned2021-04-27T02:46:31Z
dc.date.available2021-04-27T02:46:31Z
dc.date.issued2021en_NZ
dc.identifier.citationKou, S., Peters, L. M., & Mucalo, M. R. (2021). Chitosan: A review of sources and preparation methods. International Journal of Biological Macromolecules, 169, 85–94. https://doi.org/10.1016/j.ijbiomac.2020.12.005en
dc.identifier.issn0141-8130en_NZ
dc.identifier.urihttps://hdl.handle.net/10289/14259
dc.description.abstractThis review aims to explore different sources of chitin and methods of chitosan production with industrial consideration. This article first discussed different sources of chitin for industrial scale production, with considerations given to both their environmental impacts and commercialization potential. Secondly, this article reviews the two categories of chitosan preparation – chemical methods and biological methods - based on existing publications which used lobster by-products as a feedstock source. The mechanisms of the chemical methods are firstly summarized, and then the different chemical agents and reaction parameters used are discussed. Next, both enzymatic and fermentation-based approaches are reviewed under biological methods and compared with chemical methodologies, with lactic fermentation methods as the major focus. This article concludes that lobster cephalothorax could be an ideal source for chitosan preparation on an industrial scale; and chemical methods involve simpler processing overall, while produce chitosan with stronger bioactivities because of lower molecular weight (MW) and higher degree of deacetylation (DD) achieved by the products. Moreover, due to biological methods inevitably necessitating further chemical processing, an approach involving some unconventional chemical methods has been regarded as a more suitable strategy for industrial scale chitosan production.
dc.format.mimetypeapplication/pdf
dc.language.isoenen_NZ
dc.publisherElsevieren_NZ
dc.rightsThis is an author's accepted version of an article published in International journal of biological macromolecules. (c) 2020 Elsevier B V.
dc.subjectScience & Technologyen_NZ
dc.subjectLife Sciences & Biomedicineen_NZ
dc.subjectPhysical Sciencesen_NZ
dc.subjectBiochemistry & Molecular Biologyen_NZ
dc.subjectChemistry, Applieden_NZ
dc.subjectPolymer Scienceen_NZ
dc.subjectChemistryen_NZ
dc.subjectChitosanen_NZ
dc.subjectLobsteren_NZ
dc.subjectDeacetylationen_NZ
dc.subjectHeterogeneous N-deacetylationen_NZ
dc.subjectMolecular-weight chitosansen_NZ
dc.subjectLactic-acid fermentationen_NZ
dc.subjectChitin extractionen_NZ
dc.subjectEnzymatic preparationen_NZ
dc.subjectPotassium fertilizeren_NZ
dc.subjectAlkaline-hydrolysisen_NZ
dc.subjectShrimp shellen_NZ
dc.subjectBeta-chitinen_NZ
dc.subjectWasteen_NZ
dc.titleChitosan: A review of sources and preparation methodsen_NZ
dc.typeJournal Article
dc.identifier.doi10.1016/j.ijbiomac.2020.12.005en_NZ
dc.relation.isPartOfInternational journal of biological macromoleculesen_NZ
pubs.begin-page85
pubs.elements-id258761
pubs.end-page94
pubs.publication-statusPublisheden_NZ
pubs.volume169en_NZ
dc.identifier.eissn1879-0003en_NZ


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