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Preparation and characterisation of food grade chitosan from housefly larvae

Author

Listed:
  • Ai-Jun Zhang

    (State Key Laboratory of Integrated Management of Pest Insects and Rodents, Institute of Zoology, Chinese Academy of Sciences, Beijing, P.R. China
    Graduate University of Chinese Academy of Sciences, Beijing, P.R. China)

  • Qi-Lian Qin

    (State Key Laboratory of Integrated Management of Pest Insects and Rodents, Institute of Zoology, Chinese Academy of Sciences, Beijing, P.R. China)

  • Huan Zhang

    (State Key Laboratory of Integrated Management of Pest Insects and Rodents, Institute of Zoology, Chinese Academy of Sciences, Beijing, P.R. China)

  • Hong-Tuo Wang

    (State Key Laboratory of Integrated Management of Pest Insects and Rodents, Institute of Zoology, Chinese Academy of Sciences, Beijing, P.R. China)

  • Xuan Li

    (State Key Laboratory of Integrated Management of Pest Insects and Rodents, Institute of Zoology, Chinese Academy of Sciences, Beijing, P.R. China)

  • Lin Miao

    (State Key Laboratory of Integrated Management of Pest Insects and Rodents, Institute of Zoology, Chinese Academy of Sciences, Beijing, P.R. China)

  • Yi-Jun Wu

    (State Key Laboratory of Integrated Management of Pest Insects and Rodents, Institute of Zoology, Chinese Academy of Sciences, Beijing, P.R. China)

Abstract

The preparation and characterisation of food-grade chitosan from housefly larvae are reported. A refinement procedure was developed to remove larval mouth hooks from the primary chitosan product, which greatly improved the quality of the final product and simplified the production procedures. Different factors affecting chitosan preparation were studied and an orthogonal experiment was designed to determine optimal preparation conditions. When prepared under optimal reaction conditions, the end product was snow-white in colour, had a high deacetylation percentage, good viscosity, and a low ash content. The end product was characterised by Fourier transform infrared spectral analysis, X-ray diffraction analysis, thermo-gravimetric analysis, and differential scanning calorimetry. Its physical and chemical properties and sanitary index were determined and compared to the relevant Chinese standards. The results show that the chitosan we produced under optimal conditions meets the Chinese Fishery Trade Standard SC/T3403-2004 for food-grade chitosan.

Suggested Citation

  • Ai-Jun Zhang & Qi-Lian Qin & Huan Zhang & Hong-Tuo Wang & Xuan Li & Lin Miao & Yi-Jun Wu, 2011. "Preparation and characterisation of food grade chitosan from housefly larvae," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 29(6), pages 616-623.
    • Handle: RePEc:caa:jnlcjf:v:29:y:2011:i:6:id:100-2010-cjfs
    DOI: 10.17221/100/2010-CJFS
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