PRELIMINARY STUDIES ON THERMOLYSIS OF CHITIN AND CHITOSAN WITH α-HYDROXY ACIDS.
 
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Pol. J. Food Nutr. Sci. 1998;48(2):163–170
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ABSTRACT
Chitin and chitosan were thermolyzed at 200, 230 and 2500C with either lactic, citric or tartaric acid added. These acids accelerated the thermal decomposition of both polysaccharides. Chitin produced a mushroom-like scent and solid residues of pH around 5.5. Aqueous solubility (AS) of the solids increased with a dose of hydroxy acid added and thermolysis temperature, never exceeding 11%. Water binding capacity (WBC) of the solids decreased with the dose of hydroxy acid and processing temperature. Chitosan and lactic acid gave a scent resembling the protein hydrolysate whereas the reaction of that polysaccharide with citric acid produced a limonade-like scent, and tartaric acid reacted with chitosan with the formation of burnt caramel aroma. AS and WBC of the solid residues from these reactions resembled those obtained from chitin. They were slightly basic (pH 7.2 - 7.6).
ISSN:1230-0322