Research Information System
ALINTERI JOURNAL OF AGRICULTURE SCIENCES, vol.33, no.1, pp.99-104, 2018 (ESCI)
In this study, chitin was chemically extracted from the crayfish (Astacus leptodactylus) shells. Deproteinization, demineralization and decolorization processes were applied to obtain chitin. In order to determine characterization of the chitosan; yield, moisture and ash contents, degree of deacetylation, colour properties, Fourier Transform Infrared Spectroscopy (FTIR) and Scanning Electron Microscopy (SEM) analyses were applied. The deacetylation degree of chitin from crayfish shells was found as 25.67% detected by elemental analysis. L*, a*, b*, chroma, hue and whiteness in color properties of crayfish chitin were measured. The chemical composition of crayfish chitin was characterized with FTIR analysis. SEM analysis of shells and chitin samples were obtained and compared at different magnification. The findings of the present study are important to obtain the chitin from unevaluated crayfish wastes.