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Study Results from Harran University Broaden Understanding of Food Biophysics

June 24, 2014



By a News Reporter-Staff News Editor at Physics Week -- Investigators publish new report on Food Biophysics. According to news reporting originating from Sanliurfa, Turkey, by VerticalNews correspondents, research stated, "Chitin and chitosan were extracted from six different aquatic invertebrate species. Species dry weights varied between 5 % and 20 % chitin, and the chitosan productivity of these chitins varied between 66 % and 74 %. Chitin and chitosan structures were characterized by FTIR, TGA, XRD, and SEM."

Our news editors obtained a quote from the research from Harran University, "FTIR results showed that the chitins obtained from the organisms were observed in alpha form. Chitin thermal stabilities were in the order Ranatra linearis > Anax imperator > Hydrophilus piceus > Notonecta glauca > Agabus bipustulatus > Asellus aquaticus, and chitosan thermal stabilities in the order N. glauca > A. bipustulatus > A. imperator > R. linearis > H. piceus > A. aquaticus. The crystalline index values of chitins varied between 76.4 % and 90.6 %. Their surface morphology was examined by SEM, revealing nanofibre structures."

According to the news editors, the research concluded: "These six aquatic invertebrate species with characterized chitin and chitosan structures may be used as alternative chitin and chitosan sources for various technological purposes."

For more information on this research see: Extraction and Characterization of alpha-Chitin and Chitosan from Six Different Aquatic Invertebrates. Food Biophysics, 2014;9(2):145-157. Food Biophysics can be contacted at: Springer, 233 Spring St, New York, NY 10013, USA. (Springer - www.springer.com; Food Biophysics - www.springerlink.com/content/1557-1858/)

The news editors report that additional information may be obtained by contacting M. Kaya, Harran University, Fac Sci Literature, Dept. of Biol, Sanliurfa, Turkey. Additional authors for this research include T. Baran, A. Mentes, M. Asaroglu, G. Sezen and K.O. Tozak.

Keywords for this news article include: Turkey, Eurasia, Sanliurfa, Food Biophysics

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Source: Physics Week


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