Prev. Article Next Article Table of Contents

Article

Chitin and ChitosanValue-Added Products from Mushroom Waste

Tao Wu,^† Svetlana Zivanovic,*^† F. Ann Draughon,^‡ and Carl E. Sams^§

Food Biopolymers Laboratories, Department of Food Science and Technology, The University of Tennessee, 2509 River Drive, Knoxville, Tennessee 37996, Food Safety Center of Excellence, The University of Tennessee, 2605 River Drive, Knoxville, Tennessee 37996, and Department of Plant Sciences, The University of Tennessee, 2431 Joe Johnson Drive, Knoxville, Tennessee 37996

J. Agric. Food Chem., 2004, 52 (26), pp 7905–7910

DOI: 10.1021/jf0492565

Publication Date (Web): December 8, 2004

†

Department of Food Science and Technology.

To whom correspondence should be addressed. Tel: 865-974-0844. Fax: 865-974-7332. E-mail: lanaz@utk.edu.

‡

Food Safety Center of Excellence.

Department of Plant Sciences.

Abstract

Accumulation of chitinous material in Agaricus bisporus stalks was determined during postharvest storage at 4 and 25 °C. The chitinous material was extracted after alkali treatment and acid reflux of alkali insoluble material and analyzed for yield, purity, degree of acetylation (DA), and crystallinity. The total glucosamine content in mushroom stalks increased from 7.14% dry weight (DW) at harvest (day 0) to 11.00% DW and 19.02% DW after 15 days of storage at 4 °C and 5 days of storage at 25 °C, respectively. The yield of crude chitin isolated from stalks stored at 25 °C for 5 days was 27.00% DW and consisted of 46.08% glucosamine and 20.94% neutral polysaccharides. The DA of fungal chitin was from 75.8 to 87.6%, which is similar to commercially available crustacean chitin. The yield of crude fungal chitin of 0.65−1.15% on a fresh basis indicates the potential for the utilization of these mushroom byproducts.

Keywords: Agaricus bisporus; chitin; chitosan; glucosamine; waste utilization; biobased products; value-added products

View: Full Text HTML | Hi-Res PDF