Functional Properties of Chitin and Chitosan

摘要: Chitin (poly-β (1⇒4)-N-acetyl-D-glucosamine), chitosan (deacetylated chitin) and microcrystalline chitin (redispersible powder) were compared with cellulose to examine the use of those cellulose-like biopolymers as functional additives for potential application in food formulations. Water binding, fat binding emulsifying properties studied. Baking tests performed 0.5–2.0% (flour basis) added wheat flour bread or potato protein fortified (8% concentrate) white bread. Water-binding capacity chitin, ranged from 230–440s (w/w) 170–315% (w/w). Chitosan did not produce emulsions but showed good was superior cellulose. Increasing concentration (0.12–0.8 g/100 ml water) had a positive effect on emulsion stability. Addition increased specific loaf volume breads. addition 65% found be optimum “chitin breads.”