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Physicochemical and Biological Characteristics of Squid β-Chitosan Nanoparticle

Fang Xin Pei 1 and Sang Moo Kim 2
1. College of Food Engineering, Ocean University of China, Qingdao, China
2. Department of Marine Food Science and Technology, Gangeung-Wonju National University, Gangneung, Korea
Abstract—A squid chitosan nanoparticle (SCN) manufac-tured using a dry milling method was used to evaluate the physicochemical and various biological properties; antioxi-dant, antibacterial and enzymatic inhibitory activities. The degrees of deacetylation and molecular weights (Mw) of squid chitosan (SC) and SCN were 91.5 and 90.4%, and 554.6 and 44.7 kDa, respectively. The average sizes of the dispersed SC and SCN in cetyltrimethylammonium chloride were 1198.1 and 543.7 nm, respectively, which were lower than 3945.3 and 2055.9 nm of the ordinary chitosan. SCN possessed moderate antioxidant and angiotensin-I convert-ing enzyme inhibitory activity. Interestingly, SCN had strong -glucosidase inhibitory activity, which was compa-rable to that of a commercial -glucosidase inhibitor. The minimum inhibitory concentrations of SC and SCN ranged from 90 to 200 g/ml against eight bacteria tested. There-fore, the squid chitosan nanoparticle could be used as a neutraceutical or preservatives. 
Index Terms—Antibacterial, Antidiabetes, Antioxidant, By-product, Nanoparticle, Squid chitosan

Cite: Fang Xin Pei and Sang Moo Kim, "Physicochemical and Biological Characteristics of Squid β-Chitosan Nanoparticle," International Journal of Food Engineering, Vol. 3, No. 1, pp. 12-17, June 2017. doi: 10.18178/ijfe.3.1.12-17
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