Effect of deacetylation conditions on synthesis of chitosan using shrimp type "penaeus monodon"

Abstract

In this study synthesis of chitosan from shrimp type penaeus monodon and effect of degree of deacetylation conditions were studied. Chitin was extracted from shrimp shells and deacetylation process was done to synthesize chitosan under different conditions. Characterization of the synthesized chitosan was done using Fourier Transmission Infrared spectroscopy (FTIR) and X-ray diffraction (XRD) techniques. The effect of NaOH concentration, reaction temperature, and reflux time on the deacetylation process was investigated. Degree of deacetylation of chitosan was determined using infrared spectroscopy technique. Mainly, the increasing of NaOH concentration, temperature, number of deacetylation time and reflux time can enhance the degree of deacetylation (DD) of chitosan.