Physicochemical properties of Chitosan from SevenDifferent Wild Edible Nigerian Mushrooms


Physicochemical properties of Chitosan from SevenDifferent Wild Edible Nigerian Mushrooms


Elem, R. C1., Uraku, A. J2

1Department of Biochemistry, Federal University of Technology, Minna, Niger State, Nigeria
2Department of Biochemistry, Ebonyi State University, Abakaliki, Nigeria


Research Journal of Pharmacology and Pharmacy-2d CodeBackground: Chitosan are characteristically free powders consisting of polymers and copolymers derived from the deacetylation of chitin, biodegradable in nature. Chitosan has unique properties which make it useful as adhesives, flocculating aid, viscosity control agent and in paper-strengthening agent. The industrial production of chitosan from crustacean shells, lobsters, shellfish waste and shrimps, is associated with several drawbacks; the problems with limited and seasonal supply, product variability and confined production locations, and the high cost associated with the chemical conversion of chitin to chitosan shows the limited potency in industrial acceptance of those polymers. The search for an alternative source becomes necessary.

Materials and Methods: This study evaluated quality and quantity of chitosan from different wild edible Nigerian mushrooms. Chitosan were prepared from seven wild edible Nigerian mushrooms by deproteinisation and deacetylation of chitin.

Results The results of physicochemical properties assayed included: Yield (7.18 – 61.11%),), Degree of deacetylation (89.60 – 91.10%), Acetylation degree (1.94 – 10.40%), Molecular weight (6039.70 – 6914.18g/mol, Viscosity (5.03 – 5.62cPs), Solubility (30.00 – 60.00%), Moisture (9.00 – 34.00%) and Ash content (5 – 28%).

Conclusions: The production of chitosan from wild mushrooms could be a cheap alternative to that of shrimps.

 


Keywords: mushroom meal, nutrition, chitosan, polymer, copolymer

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