Study on Extraction Technology of Chitin by Plant Lactobacillus Fermenting Shrimp Shell Protein

Qian Qian Liu; Hong Li

doi:10.4028/www.scientific.net/AMR.739.218

Paper Titles

Prediction of Ploughing Effect Phenomena in the Cutting Zone during the Drilling of X5Cr18Ni9 Stainless Steel
p.201

Prediction of Selected Aspects of Machinability of Austenitic Stainless Steels
p.206

Computer Extraction and Recognition Method Research on Weld Defect
p.210

Analysis of Carbonization Mechanism in ULCS Continuous Casting and Control Measures
p.214

Study on Extraction Technology of Chitin by Plant Lactobacillus Fermenting Shrimp Shell Protein
p.218

Thick Epitaxy Stepper Method for Special-Type Device
p.222

Study on the Control of Gelatinous Membrane in the Process of Vinegar Trickling Fermentation
p.226

Dependence of Mold Temperature on its Cavity Filling Time for the Production of Lightweight Profile Applying the Extrusion Technology
p.233

Micro Machining Issues: Design and Machining Process
p.238

HomeAdvanced Materials ResearchAdvanced Materials Research Vol. 739Study on Extraction Technology of Chitin by Plant...

Study on Extraction Technology of Chitin by Plant Lactobacillus Fermenting Shrimp Shell Protein

Abstract:

The method of plant lactobacillus fermentation was used to get rid of protein and extract chitin of the abandoned shrimp shell. The optimal fermentation technology was studied. The results suggested that the best fermentation process was as follows:fermentation temperature was 38°C, fermentation time was 96 h, glucose quantity concentration was 10%, solid-liquid ratio was 1.0:2.5 (m/v, g: ml), fermentation starting pH was 6.5.Using the optimal tecnology, the chitin yield was up to about 13.5%. This research has remarkable economic benefits and social benefits, and has good application prosptect.