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Effect Of Degrees Of Deacetylation On The Antimicrobial Activities Of Chitosan

Volume 1 - Issue 5, November 2017 Edition
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Author(s)
ENYERIBE C.C, KOGO A.A, YAKUBU M.K, OBADAHUN J, AGHO B.O , KADANGA, B
Keywords
Chitin, Chitosan, Deacetylation and antimicrobial study
Abstract
Chitosan, a natural polysaccharide polymer derived from chitin and was investigated for the effect of degree of deacetylation and its antimicrobial activity. The chitin was subjected to modification using 30%, 40% and 50% NaOH to obtain chitosan of various degree of Deacetylation and were subjected to physiochemical analysis such as: solubility, moisture content, ash content, viscosity and degree of deacetylation, Ultra-violet visible spectroscopy (UV-Visible), Fourier-Transform Infrared Spectroscopy Analysis (FT-IR) spectroscopy, Differential Scanning Calorimetry (DSC) and the antimicrobial study (zone of inhibition, minimum inhibitory concentration and minimum bacteriocidal/ fungicidal concentration) The degree of deacetylation was 80% when 50%w/v NaOH was used and 67% 30% w/v NaOH, which shows that as the concentration of NaOH increases the more acetyl groups are been removed.
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