Positive effects and mechanism of ultrasound on chitin preparation from shrimp shells by co-fermentation

• DOI: 10.1016/j.ultsonch.2022.106066
• Publication Date: 2022-06-15T12:13:28Z
• Authors: Qiao Zhang; Lirui Duan; Yongcheng Li
• Keywords: Ultrasound treatment

The objective of this study is to explore the effect and mechanism ultrasound on chitin extraction from shrimp shells powder (SSP) by co-fermentation Bacillus subtilis Acetobacter pasteurianus. After pre-treating SSP with high-intensity (HIU) at 800 W, protease activity in fermentation solution reached 96.9 U/mL day 3, which was significantly higher than for that had not been pre-treated (81.8 U/mL). time process 5.0 d without pre-treatment, while it shortened 4.5 when using W treat SSP. However, there were no obvious differences we applied low power (200 400 W). Furthermore, purified HIU exhibited lower molecular weight (11.2 kDa), purity (89.8%), a degree deacetylation (21.1%) compared pre-treatment (13.5 kDa, 86.6%, 18.5%). Results indicate peels off protein/CaCO3 matrix covers surface. About 9.1% protein 4.7% Ca2+ released W. These figures both (4.5%, 3.2%). Additionally, amount soluble extracted through 50% control sample. SDS-PAGE analysis indicated degraded micromolecule. It also revealed (600, W) induced secondary tertiary structure destruction In conclusion, HIU-induced degradation structural damage enhances be peeled Also, process, an increase further accelerates deproteinization.