Insights into the relationships of modifying methods, structure, functional properties and applications of chitin: A review

文献类型： 外文期刊

第一作者： Hou, Furong

作者： Hou, Furong;Gong, Zhiqing;Jia, Fengjuan;Cui, Wenjia;Song, Shasha;Zhang, Jian;Wang, Yansheng;Wang, Wenliang;Wang, Wenliang

作者机构：

关键词： Chitin; Modifying methods; Structure; Functional properties; Applications

期刊名称：FOOD CHEMISTRY （ 影响因子：8.8； 五年影响因子：8.6 ）

ISSN： 0308-8146

年卷期： 2023 年 409 卷

页码：

收录情况： SCI

摘要： Chitin as the second plentiful polysaccharide has arouse widely attention due to its remarkable availability and biocompatibility. While the strong inter/intra molecular hydrogen bonds and crystallinity severely restrict its applications. Recently, multiple emerging technologies are increasingly used to modify chitin structure for the sake of obtaining excellent functional properties, as well as broadening the corresponding applications. Firstly, this review systematically outlines the features of single and combined methods for chitin modification. Then, the impacts of various modifying methods on the structural characteristics of chitin, including molecular weight, degree of acetylation and functional groups, are further summarized. In addition, the effects of these structural characteristics on the functional properties as well as its potential related applications are illustrated. The conclusion of this review provides better understanding of the relationships among the modifying methods, structure, properties and applications, contributing to chitin modification for the targeted purpose in the future study.

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