Optimization of Reaction Temperature and Time on the Deproteinization Process during the Extraction of Chitin from Shrimp Shell Waste

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Published: Jun 19, 2025
Keywords:
Chitin extraction Chitin Optimization RSM Valorization Waste shrimp shells

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Karl Christian T. Caracas
Department of Chemical Engineering, University of San Carlos, Cebu City 6000, Philippines
Nico Wilmer C. Lasola
Department of Chemical Engineering, University of San Carlos, Cebu City 6000, Philippines
Jyne Vincent D. Villarmino
Department of Chemical Engineering, University of San Carlos, Cebu City 6000, Philippines
Kenta Kitamura
Department of Chemical Science and Technology, Faculty of Bioscience and Applied Chemistry, Hosei University, Tokyo 184-8584, Japan
Takamasa Mori
Department of Chemical Science and Technology, Faculty of Bioscience and Applied Chemistry, Hosei University, Tokyo 184-8584, Japan
Noel Peter Tan
Center for Advanced New Material, Engineering, and Emerging Technologies (CANMEET), University of San Agustin, Iloilo City 5000, Philippines
Francis Dave Siacor
Department of Chemical Engineering, University of San Carlos, Cebu City 6000, Philippines

Abstract

Chitin is found in abundance in shrimp shells and is a highly sought component for bioplastic development. In the Philippines, shrimp meat processing discards shrimp shell as wastes which could be valorized by extracting chitin using the chemical method. Extraction of chitin starts with the demineralization of the sample with 1M HCl, at 25◦C to 30◦C, with a solid to solvent ratio of 1g:10mL for 1 hour. The samples are then processed for deproteinization with 1M NaOH, at 30◦C to 70◦C, with a solid to solvent ratio of 1g:10mL, for 1-24 hours. This study aims to extract chitin from shrimp shells and to optimize reaction temperature and time of the deproteinization step. The deproteinization temperature (30◦C to 70◦C) and time (1 hour to 24 hours) were optimized using Response Surface Methodology (RSM) by maximizing the extent of deproteinization (DP). The optimum conditions were determined to be at 53◦C and 24 hours, where the overall yield is 19.72% (±0.19) and the DP is 50.79% (±1.33). Lastly, the extracted chitin at the optimum conditions was determined to have a 94.17% (±1.2) degree of acetylation and a molecular weight of 29.15 kDa (±2.39). These are better than the commercial chitin which has a molecular weight requirement of ≥ 5 kDa and a degree of acetylation of ≥ 90%.

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How to Cite
Karl Christian T. Caracas, Nico Wilmer C. Lasola, Jyne Vincent D. Villarmino, Kenta Kitamura, Takamasa Mori, Tan, N. P., & Francis Dave Siacor. (2025). Optimization of Reaction Temperature and Time on the Deproteinization Process during the Extraction of Chitin from Shrimp Shell Waste. Science & Technology Asia, 30(2), 125–138. retrieved from https://ph02.tci-thaijo.org/index.php/SciTechAsia/article/view/255282
Issue
Vol.30 No.2 (April-June 2025)
Section
Engineering
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This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

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