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https://doi.org/10.18502/espoch.v1i3.9534

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authors

  • Alberto Renato Inca-Torres

    Alberto Renato Inca-Torres

    Universidad Técnica de Ambato, Facultad de Ciencias de la Salud, Carrera de Medicina, Ambato, Ecuador
  • Anabell Del Rocío Urbina-Salazar

    Anabell Del Rocío Urbina-Salazar

    Universidad Técnica de Manabí, Instituto de Ciencias Básicas, Portoviejo, Ecuador
  • Valeria Fernanda Inca-Torres

    Valeria Fernanda Inca-Torres

    Hospital Básico Baños, Baños, Ecuador
  • Bryan Anthony Urbina-Salazar

    Bryan Anthony Urbina-Salazar

    Universidad Técnica de Ambato, Facultad de Ciencias de la Salud, Carrera de Medicina, Ambato, Ecuador
  • Juan Bautista

    Juan Bautista

    Universidad de Sevilla, Facultad de Farmacia, Departamento de Bioquímica y Biología Molecular, Sevilla, España

Published Date

  • Aug 29, 2021

Chitin and Nanoquitin Preparation From Mushroom By-products Edible (Agaricus Bisporus) and River Crab (Procambarus Clarkii)

ESPOCH Congresses: The Ecuadorian Journal of S.T.E.A.M. / Volume 1, Issue 3 / Pages 1081–1088

Abstract

Chitin production processes involve highly polluting treatments, current studies have shown the use of biological methods gave better results because it preserves chitin structure. In this work, chitin was obtained from Agaricus bisporus and Procambarus clarkii following friendly environmental alternative procedures, through a sequential process based on the use of proteases, glucanases. Transformation of microfibrils into nanofibers was accomplished dissolving amorphous regions followed by acid disruption. The chitin concentration determined as N-acetyl glucosamine is 83 ± 1.8% and 80 ± 2.4% for A. bisporus and P. clarkii, respectively, being a good-quality chitin, similar to the commercially available one. Finally, highly uniform, approximately 8 nanometer-wide chitin nanofibers were obtained, which still maintained their original chemical and crystalline structures. The product can be used for industrial applications in pharmacy, cosmetics, agriculture, and wastewater treatment.


Keywords: Byproduct of mushroom, Fraction of chitin, Agaricus bisporus, Procambarus clarkii.


Resumen


Los procesos de producción de quitina implican tratamientos altamente contaminantes, en estudios actuales se ha demostrado que la utilización de métodos biológicos dieron mejores resultados porque preserva la estructura de la quitina. En este trabajo se obtuvo quitina tanto de Agaricus bisporus como de Procambarus clarkii siguiendo procedimientos alternativos amigables con el medio ambiente, mediante un proceso secuencial basado en el uso de proteasas, glucanasas. La transformación de microfibrillas en nanofibras se logró disolviendo las regiones amorfas seguido de la ruptura ácida. La concentración de quitina determinada como N-acetil-glucosamina es de 83 ± 1,8% y 80 ± 2,4%, para A. bisporus y P. clarkii respectivamente, siendo una quitina de buena calidad, similar a la disponible comercialmente. Finalmente se obtuvo nanofibras de quitina altamente uniformes con un ancho de aproximadamente 8 nm que aún mantenían sus estructuras químicas y cristalinas originales. El producto puede ser utilizado para aplicaciones industriales en farmacia, cosmética, agricultura y tratamientos de aguas residuales.


Palabras Clave: Subproducto de champiñón, Fracción de Quitina, Agaricus bisporus, Nanoquitina, Procambarus clarkii.

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