Effect of Urea on the Conformation and Chain Flexibility of Chitosan Molecules with Various Degree of Deacetylation

Authors

Rong Huei Chen, Department of Marine Food Science, National Taiwan Ocean University Keelung 20224, Taiwan, Republic of China
Jeun Hwang Lin, Department of Marine Food Science, National Taiwan Ocean University Keelung 20224, Taiwan, Republic of China
Toshiro Tsaih, Department of Marine Food Science, National Taiwan Ocean University Keelung 20224, Taiwan, Republic of China

Abstract

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 containing 4 M urea than that without urea addition. The results indicated the molecules were more extend in solutions containing urea than that without urea. 3) Addition of 4 M urea to chitosan solutions rendered the Smidsrod chain stiffness parameters lower than that without urea addition. It indicated that the possible attribute of degree of polymerization on the persistence length may be rule out.

Recommended Citation

Chen, Rong Huei; Lin, Jeun Hwang; and Tsaih, Toshiro (1994) "Effect of Urea on the Conformation and Chain Flexibility of Chitosan Molecules with Various Degree of Deacetylation," Journal of Marine Science and Technology: Vol. 2: Iss. 1, Article 1.
DOI: 10.51400/2709-6998.2482
Available at: https://jmstt.ntou.edu.tw/journal/vol2/iss1/1