Chitosan is produced by deacetylation of chitin, which is the structural element in the exoskeleton of crustaceans (such as crabs and shrimp) and cell walls of fungi. The degree of deacetylation (%DD) can be determined by NMR spectroscopy from 60 to 100%.Chitosan products are characterized by either its MW or its viscosity. The amino group in chitosan has a pKa value of ~6.5.
1) Preparation and Characterization of Chitin and Chitosan, A Review, Journal of Aquatic Food Product Technology, 1995, 4(2): 27-52;
2) Applications of Chitosan and Chitosan Derivatives in Drug Delivery, Advances in Biological Research, 2011, 5 (1): 28-37
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