The effect of deproteinization methods on the properties of glucosamine hydrochloride from shells of white leg shrimp (Litopenaeus vannamei) and black tiger shrimp (Penaeus monodon)

ABSTRACT: The effect of methods to remove protein content on the properties glucosamine hydrochloride from shells white leg shrimp (Litopenaeus vannamei) and black tiger (Penaeus monodon) was investigated. Chitin obtained by demineralization in 6% HCl for 12h, deproteinization two different (first group soaked 8% NaOH 36h second treated Alcalase enzyme at concentration 0.2% 36h). Two samples were converted soaking 36.76% solution 5h 85 °C. results fourier transform infrared spectroscopy (FTIR), solubility recovery yield analysis showed that did not significantly affect hydrochloride. However, contained higher than shells.