Physicochemical properties and characterization of chitosan synthesized from fish scales, crab and shrimp shells

Chitosan is derived from different starting materials such as fish scales, shrimp and crab shells by the process of deacetylation of chitin, which is carried out using 40% KOH at 90 °C for 6 h. Prepared chitosan was characterized by Fourier transforms infrared spectroscopy, X-ray powder diffraction, Scanning electron microscope and Thermogravimetric analysis. Futher the physicochemical properties of chitosan like Fat binding capacity (FBC), water binding capacity (WBC), solubility, average molecular weight, ash content, moisture and degree of deacetylation of chitosan were also studied. Crystalline index (%) values of commercial, shrimp, crab and fish chitosan were found to be 96, 82, 88 and 84% respectively. The presence of amino group was confirmed from the FTIR spectra of chitosan synthesized. TGA results demonstrated the lower thermal stability of chitosan. Relatively smother surface and nano-fiber structures were observed from SEM analysis. The degree of deacetylation of chitosan from different sources such as shells of fish, shrimp and crab were found to be 75%, 78%, and 70% respectively. In a similar way the WBC and FBC of fish, shrimp and crab shells were found to be 492, 358 and 138% and 226, 246 and 138% respectively.