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Dushyant Bio Chem.
Dushyant Bio Chem.
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Introduction
Chitin (C8H13O5N)n is most important natural polysaccharide
that found in the exoskeleton of insects,crustaceans shells or in
cell walls fungi.
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Chitin is a polysaccharide; it is synthesized
from units of N-acetyl-D-glucos-2-amine.
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In many respects,chitin plays an analogous role to collagen in
the higher animals and cellulose in terrestrial plants.
Collagen
Cellulose
Chitin
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In its unmodified form, chitin is
translucent, pliable, resilient and quite
tough.
In arthropods, however, it is often
modified, becoming embedded in a
hardened proteinaceous matrix, which
forms much of the exoskeleton.
In its pure form it is leathery, but when
encrusted in calcium carbonate it
becomes much harder.
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Depending upon its crystalline structure ,chitin exists in
several forms with each their specific properties.Three of
these forms are α , β and γ-chitin.
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α -Chitin is extracted from shrimp or crab shells and has an anti
parallel structure with strong intermolecular hydrogen bridge.
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Uses
Industrial :
water purification,
acts as a binder in dyes, fabrics, and adhesives
Processes to size and strengthen paper employ
chitin.
Medicine:
flexible and strong material make it favorable
as surgical thread.
a role in a possible pathway in human allergic
disease.
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Chitin have anti-bacterial and anti-viral properties
that have led to them being used as wound
dressings, surgical sutures and in cataract surgery
and Periodontal disease and burns treatment.
Agriculture
a good inductor for defense mechanisms in plants.
tested as a fertilizer that can help plants develop.
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healthyimmune responses, and have a much
better yield and life expectancy.
Cosmetics:
Chitin and chitosan are non-toxic and non-
allergenic which means that the body won't
reject them as foreign invaders; hence they
can be used in the production of emulsifiers,
anti-static agents and emollients to extend the
cosmetic product shelf life.
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Food Industry
Chitin can be used to recover proteins from
food processing wastes to be used in animal
food production. Mycrocrystalline Chitin (MCC)
has been used as a thickening/gelling agent in
the binding, stabilising and texturing of food.
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T HA N K YO U
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