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Optimization of medium composition for enhanced chitin extraction from Parapenaeus longirostris by Lactobacillus helveticus using response surface methodology
- Source :
- Food Hydrocolloids, Food Hydrocolloids, 2013, 31 (2), pp.392-403. ⟨10.1016/j.foodhyd.2012.10.025⟩, Food Hydrocolloids, Elsevier, 2013, 31 (2), pp.392-403. ⟨10.1016/j.foodhyd.2012.10.025⟩
- Publication Year :
- 2013
- Publisher :
- HAL CCSD, 2013.
-
Abstract
- International audience; Chitin extraction by biological way, using the lactobacilli Lactobacillus helveticus, is a non-polluting method and offers the opportunity to preserve the exceptional qualities of chitin and its derivatives. However, the major disadvantage of the fermentative way is the low efficiency of demineralization and deproteinization. The aim of our study is to improve the yield of extraction. Many factors, such as the initial concentration of carbon source, fermentation time, incubation temperature, inoculum size, shell size, volume and medium composition have been reported to influence the fermentation process and consequently demineralization and deproteinization efficiency. Based on the use of central composite design and response surface methodology ten factors with three levels each were examined to determine the optimal operational conditions of demineralization and deproteinization. The analysis of the obtained results showed that the optimal conditions of 98% of demineralization and 78% of deproteinisation are 171.4 g L−1 of reducing sugars, 2.03 g of nitrogen source [(NH4)2Fe(SO4)2] and 1.29 g of calcium source (CaCl2), used to ferment 4.84 g of shells, of 1.053 mm size heat treated at 120 °C, with 10 mL of inoculum (L. helveticus) incubated at 32.1 °C in 100 mL of juice date for 254.38 h (15 days).
- Subjects :
- 0106 biological sciences
Optimization
Central composite design
General Chemical Engineering
02 engineering and technology
Demineralization
01 natural sciences
Deproteinization
chemistry.chemical_compound
[CHIM.GENI]Chemical Sciences/Chemical engineering
Chitin
Response surface methodology
[CHIM.ANAL]Chemical Sciences/Analytical chemistry
010608 biotechnology
[SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering
Chromatography
Lactobacillus helveticus
biology
[SDE.IE]Environmental Sciences/Environmental Engineering
Extraction (chemistry)
General Chemistry
021001 nanoscience & nanotechnology
biology.organism_classification
Chitin extraction
chemistry
Fermentation
Composition (visual arts)
0210 nano-technology
Food Science
Subjects
Details
- Language :
- English
- ISSN :
- 0268005X and 18737137
- Database :
- OpenAIRE
- Journal :
- Food Hydrocolloids, Food Hydrocolloids, 2013, 31 (2), pp.392-403. ⟨10.1016/j.foodhyd.2012.10.025⟩, Food Hydrocolloids, Elsevier, 2013, 31 (2), pp.392-403. ⟨10.1016/j.foodhyd.2012.10.025⟩
- Accession number :
- edsair.doi.dedup.....0402ac6d35ae441f058d3c999d655e45
- Full Text :
- https://doi.org/10.1016/j.foodhyd.2012.10.025⟩