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Chitosans were obtained with varying deacetylation times using the ${\beta}$-chitin isolated from Todarodes pacificus, and their deacetylation degrees and average molecular weights were determined. Films prepared with the squid chitosans were characterized by estimating their tensile strengths, percent elongations, water vapor permeabilities, degree of swelling, and temperatures of glass transition and thermal decomposition. The results suggest that the squid chitosan films were comparable to common crustacean chitosan films in regard of mechanical, moisture barrier, and thermal properties, although further, multilateral investigations are necessary to make a more definitive conclusion.

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참고문헌 (19)

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이 논문을 인용한 문헌 (4)

  1. 2006. "" Food science and biotechnology, 15(6): 925~930 
  2. 2008. "" Food science and biotechnology, 17(6): 1203~1206 
  3. 2008. "" Food science and biotechnology, 17(2): 421~424 
  4. 2008. "" Food science and biotechnology, 17(2): 421~424 


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