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Chitin/chitosan: modifications and their unlimited application potential - an overview.

Harish Prashanth, K. V. and Tharanathan, R. N. (2007) Chitin/chitosan: modifications and their unlimited application potential - an overview. Trends in Food Science and Technology, 18 (3). pp. 117-131.

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Abstract

Chitin and chitosan are biopolymers obtained from shell wastes generated during processing of crustacea (crabs, shrimps, prawns) or from fungi that have many applications, including those in food processing. A review is presented of recent findings on the modification of chitin and/or chitosan and biotechnological and biomedical applications of the modified polymer derivatives. Aspects considered include: acylation; graft copolymerization; depolymerization using chemical, physical and enzymic methods; biological activity of low mol. wt. chitosan and chitooligosaccharides (hypocholesterolaemic, antimicrobial, antioxidative and wound healing properties); applications in enzyme immobilization, formation of membranes, periodontal practices and controlled drug release, as encapsulating agents; and miscellaneous applications, including gene delivery, nutrition, sensor construction and prebiotics.

Item Type: Article
Uncontrolled Keywords: ENCAPSULATION-; HEALTH-; IMMOBILIZATION-; POLYSACCHARIDES-; REVIEWS-; SUGARS-; BIOLOGICAL-ACTIVITY; CHITIN-; CHITOSAN-; MODIFICATION-; OLIGOSACCHARIDES-
Subjects: 600 Technology > 08 Food technology > 28 Meat, Fish & Poultry
600 Technology > 08 Food technology > 34 Food Biotechnology
500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 28 Polysaccharide Chemistry
Divisions: Dept. of Biochemistry
Depositing User: Users 16 not found.
Date Deposited: 26 Jul 2011 11:42
Last Modified: 26 Jul 2011 11:42
URI: http://ir.cftri.com/id/eprint/8063

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