The research about characteristic of infrared spectra for shrimp shell, chitin, and chitosan that was influenced by demineralization process, deproteinization, deacetylation I, and deacetylation II has been conducted. The research yield show that infrared spectra belongs to shrimp shell, chitin, and chitosan was absolutely changed as well as demineralization, deproteinization, deacetylation I, and deacetylation II process conducted. The infrared spectra peak for aliphatic alcohols of chitin became sharp but it was not smooth after demineralization and deproteinization process. After deacetylation I process, infrared spectra peak for aliphatic alcohols of chitosan I became significantly sharper and smoother but it was too high compared with infrared spectra peak for aliphatic amides. Because of that, it was continued to deacetylation II process then it yielded sharp and smooth infrared spectra peak for aliphatic alcohols of chitosan II with not too high peak. The infrared spectra peak for aliphatic amides was not significantly changed.
source : http://journal.uii.ac.id/
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