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Effect Of Urea On The Conformation And Chain Flexibility Of Chitosan Molecules With Various Degree Of Deacetylation, Rong Huei Chen, Jeun Hwang Lin, Toshiro Tsaih
Effect Of Urea On The Conformation And Chain Flexibility Of Chitosan Molecules With Various Degree Of Deacetylation, Rong Huei Chen, Jeun Hwang Lin, Toshiro Tsaih
Journal of Marine Science and Technology
Chitosans with various degrees of deacetylation (DD) were prepared from red shrimp (Solenocera prominentis). DD of chitosan was determined by infrared spectrum. The effect of urea on the conformation and chain flexibility of chitosan molecules with various DD was studied. The results show: 1) The intrinsic viscosities of chitosan solutions containing 4 M urea were higher than those without urea addition. It indicated the chitosan molecules in solutions containing urea have higher hydrodynamic volume than that without urea. It may due to urea increasing the intramolecular hydrogen bond formation. 2) The persistence lengths of chitosan molecules were longer in solutions …