Table 2.
Chemical methods of deproteination.
| Method | Source Species | Concentration | Temperature/ Duration |
Chitin Yield/ Residual Protein |
Reference |
|---|---|---|---|---|---|
| Pressurized hot water | Gray shrimp (Crangon crangon) |
- | 180 °C/1 h | -/4.7% | [23] |
| DBD plasma | Shrimp (Species unspecified) |
- | -/6 min | -/58% | [24] |
| DBD plasma | Northern shrimp (Pandalus borealis) |
- | -/2 × 6 min | 17%/<10% | [25] |
| NaOH | Marine shrimp (Parapenaeopsis stylifera) |
10% | 90 °C/3 h | 20%/<1% | [26] |
| NaOH | White shrimp (Litopenaeus vannamei) |
0.68 M | Ambient/24 h | -/0.92–0.96% | [28] |
| NaOH | Rock lobster (Jasis lalandii) |
5% | 80–85 °C/2 × 30 min | 24.0%/- | [30] |
| NaOH | Shrimp (Marsupenaeus japonicus) |
10% | 90 °C/3 h | 16.08 ± 0.57%/ 1.13 ± 0.01% |
[31] |
| NaOH | Lagoon crab (Callinectes amnicola) |
2.39 M | 70 ° C/2 h | 19.36 %/- | [32] |
| NaOH | Snow crab (Chionoectes opilo) |
10% | 90 °C/3 h | 58.7 ± 0.8% of available/- | [33] |