Publication: İstanbul çevresinden elde edilen karides kabuklarından chitosan üretilmesi ve peynir suyundan laktoz izolasyonu işleminde kullanılması
Abstract
Chitosan kitinde bulunan asetil gruplarının uzaklaştırılması ile elde edilen bir glikozamin biyopolimeridir. Eşsiz özellikleri sayesinde çok çeşitli konularda oldukça geniş bir uygulama ve kullanım alanına sahiptir. Chitosan üretimi için çeşitli kitin kaynakları kullanılmakla birlikte bunlar içerisinde en verimli olanları Crustacea kabuklarıdır. Bu çalışmada İstanbul' daki çeşitli işletmelerden elde edilen karides kabukları chitosan üretimi için kaynak olarak kullanılmıştır. Üretilen chitosandan hazırlanan jeller ise, peynir (altı) suyu içerisindeki askıdaki katı maddeler, proteinler ve mineraller gibi yüksek saflıkta laktoz üretimini engelleyen maddelerin uzaklaştırılması amacıyla kullanılmıştır. Bilindiği gibi peynir suyu süt endüstrisinin en önemli yan ürünlerinden birisidir ve büyük miktarı atık olarak değerlendirilmektedir. Besleyici maddeler açısından oldukça zengin olan bu karışım bırakıldığı ortamlarda önemli çevre sorunlarına neden olmaktadır. Bu çalışmanın amaçlarından bir tanesi de bu atık miktarının en azından bir kısmının laktoz veya protein gibi diğer maddelerin izolasyonu ile değerlendirilmesini sağlamaktır. Yapılan çalışmalarda öncelikle karides kabuklarından kitin izolasyonu gerçekleştirilmiştir. Bunun için kabuklardaki mineral, protein ve pigmentler kimyasal muameleler ile uzaklaştırılmıştır. Yapılan analizler elde edilen kitinin saflığının oldukça yüksek olduğunu göstermiştir. Kitindeki asetil gruplarının deasetilasyon işlemi ile uzaklaştırılmasıyla chitosan üretimi gerçekleştirilmiştir. Üretilen chitosanın karakteristik özellikleri gösterdiği yapılan analizler ile tespit edilmiştir. Chitosan, üretiminden sonra, peynir suyu içerisindeki kullanımı için jel haline getirilmiştir. Chitosanın etkinliğini belirlemek için jel muamelesi öncesinde ve sonrasında peynir suyu içeriğinde meydana gelen değişiklikler çeşitli yöntemlerle tespit edilmiştir. Sonuçta chitosanın peynir suyu içerisindeki bulanıklıkta yaklaşık % 50 oranında bir azalma meydana getirdiği belirlenmiştir. Bunun neticesinde peynir suyundan izole edilen laktozun saflığının ise % 95 seviyesinde olduğu bulunmuştur. Bu oran ulaşılması hedeflenen değerin altında kalmasına rağmen chitosanın peynir suyu içerisindeki etkinliğini göstermesi açısından önemlidir. Haziran 2005 Murat ŞENOL
PRODUCTION OF CHITOSAN FROM SHRIMP SHELLS OBTAINED FROM ISTANBUL NEIGHBOURHOOD AND ITS USAGE IN LACTOSE ISOLATION PROCESS FROM WHEY Chitosan is a glucoseamine biopolymer which is obtained by removing of acetyl groups found in chitin. Because of its unique properties, it has a wide application and utilization area in various fields. Although there are various chitin sources for chitosan production, Crustacean shells are the most efficient one. In this study, shrimp shells obtained from several enterprises in Istanbul, were used as chitin sources for chitosan production. Gels prepared from produced chitosan were used to remove the suspended solids, proteins and minerals which interfere pure lactose production, in whey. As it is well known, whey is one of the major by-products of dairy industry. This mixture, rich of nutrious substances, causes important environmental problems when it is poured around. Thus, one of the purposes of this study was to evaluate at least a part of this waste by the isolation of lactose, proteins or the other substances. First of all chitin isolation from shrimp shells was carried out by removal of minerals, proteins and pigments with chemical treatments. The analyses showed that isolated chitin was highly pure. Then chitosan production was achieved by removing of the acetyl groups in chitin via deacetylation. It was determined by various analyses that produced chitosan had characteristic features. After production, chitosan was transformed in to gel form to use in whey. To determine the efficacy of chitosan, differences in whey content before and after gel treatment, were monitored with various analyses. Consequently it was determined that chitosan caused 50 % reduction in the turbidity of whey. Also the purity of lactose isolated from chitosan treated whey was found as 95 %. Although that was lower than the anticipated value, it was important to show the effect of chitosan in whey. Haziran 2005 Murat ŞENOL
PRODUCTION OF CHITOSAN FROM SHRIMP SHELLS OBTAINED FROM ISTANBUL NEIGHBOURHOOD AND ITS USAGE IN LACTOSE ISOLATION PROCESS FROM WHEY Chitosan is a glucoseamine biopolymer which is obtained by removing of acetyl groups found in chitin. Because of its unique properties, it has a wide application and utilization area in various fields. Although there are various chitin sources for chitosan production, Crustacean shells are the most efficient one. In this study, shrimp shells obtained from several enterprises in Istanbul, were used as chitin sources for chitosan production. Gels prepared from produced chitosan were used to remove the suspended solids, proteins and minerals which interfere pure lactose production, in whey. As it is well known, whey is one of the major by-products of dairy industry. This mixture, rich of nutrious substances, causes important environmental problems when it is poured around. Thus, one of the purposes of this study was to evaluate at least a part of this waste by the isolation of lactose, proteins or the other substances. First of all chitin isolation from shrimp shells was carried out by removal of minerals, proteins and pigments with chemical treatments. The analyses showed that isolated chitin was highly pure. Then chitosan production was achieved by removing of the acetyl groups in chitin via deacetylation. It was determined by various analyses that produced chitosan had characteristic features. After production, chitosan was transformed in to gel form to use in whey. To determine the efficacy of chitosan, differences in whey content before and after gel treatment, were monitored with various analyses. Consequently it was determined that chitosan caused 50 % reduction in the turbidity of whey. Also the purity of lactose isolated from chitosan treated whey was found as 95 %. Although that was lower than the anticipated value, it was important to show the effect of chitosan in whey. Haziran 2005 Murat ŞENOL