Enzymatic Degradation of Nanosized Chitin Whiskers with Different Degrees of Deacetylation

Volume: 5, Issue: 10, Pages: 5316 - 5326
Published: Aug 26, 2019
Abstract
In order to study the relationship between the degree of deacetylation of chitin whiskers (CHWs) and their enzymatic degradation properties, in this paper, CHWs were first deacetylated to different degrees by alkali treatment, and the CHWs with the degrees of deacetylation of 17.84, 67.76, and 82.54% was obtained, respectively. Moreover, the partially deacetylated CHWs still maintained good crystallinity and nanoneedle-like morphology. Next, the...
Paper Details
Title
Enzymatic Degradation of Nanosized Chitin Whiskers with Different Degrees of Deacetylation
Published Date
Aug 26, 2019
Volume
5
Issue
10
Pages
5316 - 5326
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