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dc.contributor.author
Hours, Roque Alberto  
dc.contributor.author
Gortari, Maria Cecilia  
dc.date.available
2016-01-06T17:29:37Z  
dc.date.issued
2013-05  
dc.identifier.citation
Hours, Roque Alberto; Gortari, Maria Cecilia; Biotechnological processes for chitin recovery out of crustacean waste: A mini-review; Pontificia Universidad Catolica de Valparaíso; Electronic Journal Of Biotechnology; 16; 03; 5-2013; 1-17  
dc.identifier.issn
0717-3458  
dc.identifier.uri
http://hdl.handle.net/11336/3386  
dc.description.abstract
Abstract Background: Chitin is an important natural resource. The annual worldwide production is estimated in approximately 1010-1012 ton. It is produced by arthropods (insects and crustaceans), molluscs and fungi. Its main biological function is structural. Crustacean shells are the most important chitin source for commercial use due to its high content and ready availability. Chitin and its derivatives have great economical value because of their numerous applications: food, cosmetics, pharmaceuticals, textile industries, waste water treatment and agriculture. In nature, chitin is closely associated with proteins, minerals, lipid and pigments, which have to be removed. Results: Several techniques to extract chitin from different sources have been reported. The most common method for recovery of chitin from crustacean shells is the chemical procedure. It involves two mayor steps: elimination of inorganic matter (demineralization) and extraction of protein matter (deproteination) using strong acids and bases. However, these processes may cause depolymerization affecting the polymer properties such as molecular weight, viscosity and degree of acetylation. In addition, the chemical purification of chitin is hazardous, energy consuming and threatening to the environment. As an alternative to the chemical process, different biological processes have been investigated: microbiological fermentation and methodologies using enzymatic crude extracts or isolated enzymes. Conclusions: The results reported are extremely variable; however, they offer new perspectives for the production of chitin with the concomitant reduction of the environmental impact.  
dc.format
application/pdf  
dc.language.iso
eng  
dc.publisher
Pontificia Universidad Catolica de Valparaíso  
dc.rights
info:eu-repo/semantics/openAccess  
dc.rights
Atribución-NoComercial-CompartirIgual 2.5 Argentina (CC BY-NC-SA 2.5 AR)  
dc.rights.uri
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/  
dc.subject
Biological Extraction  
dc.subject
Chitin Production  
dc.subject
Crustacean Waste  
dc.subject.classification
Bioprocesamiento Tecnológico, Biocatálisis, Fermentación  
dc.subject.classification
Biotecnología Industrial  
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS  
dc.title
Biotechnological processes for chitin recovery out of crustacean waste: A mini-review  
dc.type
info:eu-repo/semantics/article  
dc.type
info:ar-repo/semantics/artículo  
dc.type
info:eu-repo/semantics/publishedVersion  
dc.date.updated
2016-03-30 10:35:44.97925-03  
dc.journal.volume
16  
dc.journal.number
03  
dc.journal.pagination
1-17  
dc.journal.pais
Chile  
dc.journal.ciudad
Valparaíso  
dc.description.fil
Fil: Hours, Roque Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigación y Desarrollo en Fermentaciones Industriales (i); Argentina  
dc.description.fil
Fil: Gortari, Maria Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigación y Desarrollo en Fermentaciones Industriales (i); Argentina  
dc.journal.title
Electronic Journal Of Biotechnology  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/http://ref.scielo.org/pnn9nq