The author is thankful to P. Austin, B.L. Carlson, J. Deschamps and S. Latllef for valuable suggestions and assistance.
Functional Properties of Chitin and Chitosan
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 47, Issue 2, pages 593–595, March 1982
How to Cite
KNORR, D. (1982), Functional Properties of Chitin and Chitosan. Journal of Food Science, 47: 593–595. doi: 10.1111/j.1365-2621.1982.tb10131.x
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 7/18/81; revised 10/2/81; accepted 10/6/81.
Chitin (poly-β (14)-N-acetyl-D-glucosamine), chitosan (deacetylated chitin) and microcrystalline chitin (redispersible chitin powder) were compared with microcrystalline cellulose to examine the use of those cellulose-like biopolymers as functional additives for potential application in food formulations. Water binding, fat binding and emulsifying properties were studied. Baking tests were performed with 0.5–2.0% (flour basis) of microcrystalline chitin added to wheat flour bread or to potato protein fortified (8% potato protein concentrate) white bread. Water-binding capacity and fat binding capacity of chitin, chitosan and microcrystalline chitin ranged from 230–440s (w/w) and from 170–315% (w/w). Chitosan and chitin did not produce emulsions but microcrystalline chitin showed good emulsifying properties and was superior to microcrystalline cellulose. Increasing concentration of microcrystalline chitin (0.12–0.8 g/100 ml water) had a positive effect on emulsion stability. Addition of microcrystalline chitin increased specific loaf volume of white bread and protein fortified breads. Water addition of 65% (flour basis) was found to be optimum for “chitin breads.”