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The aim of this study was production of chitosan from chitin of local shrimp shell and comparison its qualitative properties with commercial chitosan which has been produced by crab shell. In the first step, the shells of Persian Gulf   shrimps were prepared and chitin was produced from them by demineralization, deproteinization and discoloration treatments. Then, chitosan was obtained by deacetylation of the chitin. Film samples were prepared by the chitosan and their thickness and water vapor permeability (WVP) were determined and compared with the commercial chitosan. Also, chemical composition (moisture, ash and protein), degree of deacetylation, water binding capacity, fat binding capacity and color of  the produced chitosan samples were determined and compared with the commercial chitosan. The results showed that the chitosan production yield was acceptable (%19.43). In view of the chemical properties, the produced chitosan had lower protein and ash impurites, lower degree of deacetylation, higher water binding capacity and higher fat binding capacity than the commercial chitosan. The prepared film samples of the produced chitosan showed lower water vapor permeability (WVP) than the commercial ones. Also, the produced chitosan had more color lightness than the commercial chitosan. Overall, it can be concluded that it is possible to produce suitable quality chitosan by shells and waste of local shrimp, therefore, the shrimp production and shrimp packaging factories of Iran can be proposed to produce chitosan.  

Keywords: Chitosan, Qualitative properties, Edible films, Crustaceans waste, Deacetylation

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