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<b>EXTRACTION, QUANTIFICATION, AND MOLAR MASS DETERMINATION OF HYALURONIC ACID EXTRACTED FROM CHICKEN CREST</b>

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Author(s): C. S. ROSA | J ROTTA | P. L. M. BARRETO | L. H. BEIRÃ?O

Journal: Alimentos e Nutrição
ISSN 0103-4235

Volume: 18;
Issue: 3;
Start page: 237;
Date: 2008;
Original page

Keywords: Molar mass | hyaluronic acid | extraction

ABSTRACT
Hyaluronic acid (HA) is part of the connective tissue. The polymer is composed of alternating units of ß-d-glucuronic acid and N-acetyl-ß-d-glucosamine linked, respectively, via 1-3 and 1-4 bonds. The chicken crest is one of the richest tissues in this polysaccharide. Since Brazil is one of the main chicken exporters in the world, the utilization of the crests of abated animals for the HA obtaining is particularly attractive. The present work sought to extract HA from chicken crest and to determine the molar mass of the extracted acid. Extraction was accomplished by proteolytic digestion with papain during 24 h at 60oC, followed by precipitation with cetylpyridinium chloride (CPC). Hexuronic acid content was determined via the carbazole method, the intrinsic viscosity was measured using the ball viscosimeter, and the molar mass was calculated by extrapolating the calibration line to zero. In addition, qualitative infrared spectroscopy was carried out on the sample using the Bomem MB spectrophotometer. The results show that the extraction method was effective: the extracted acid possesses a large molecular mass, and the extract contains a signifi cant amount of HA.
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