Abstract

Chitosan (CS) was prepared from crab shells using the same chemical process as described for the other crustacean species, with minor adjustments in the treatment conditions. The influence of modifications of the CS production process on the physiochemical and functional properties of the CS obtained was examined. For instance, changing the sequence of DC for the production of crab chitosan affected its properties. DCMPA resulted in an increase in yield (53%) and lower DD (23.63%). Though out the study, DMCPA treatment showed no changes in physicochemical and functional properties were noticed. DMPCA resulted in an increase in solubility (87.21%) and emulsion capacity (10.27%). Compared to shrimp CS (selected as an example of CS from a different crustacean source) .The physicochemical and functional properties of the prepared crab CSs were enhanced, compared to control and commercial samples, by varying the processing step sequence.