무한한 잠재 자원량으로 미래의 식량자원으로서의 주목받고 있는 크릴에서 단백질을 추출하고 난후 생기는 부산물인 키틴 키토산의 특성을 조사하였다. raw krill과 krill powder의 일반성분은 수분 79.1, 5.6%, 단백질 13.1, 56.1%, 지방 4.0, 18.8%, 회분 2.7, 11.4%, 기타 1.1%, 8.1%로 나타났고 크릴로부터 추출된 키틴의 수율은 3.7%로 나타났고 일반성분 분석 결과 수분 7.1%, 회분 0.4%, 질소함량 3.5%,지방 3.1%로 나타났다. 추출된 키틴은 50% NaOH, $121^{circ}C$에서 2시간 반응시켰을 때 가장 높은 탈아세틸화도인 82%의 수치를 나타냈다. 키토산 제조시 알칼리 농도와 반응온도가 일정할 때 반응 시간이 경과할수록 탈아세틸화도는 감소하였다. 키토산의 농도가 1%이고 shear rate 700 $S^{-1}$ 일때의 겉보기 점도는 0.09241 pa s로 나타났다. 크릴로부터 추출된 키토산은 Sigma사의 chitosan보다 탈아세틸화도와 점도가 낮게 나타났다.
For the use of Antartic krill(Euphausia superba Dana) as food resource, general composition, extracting condition of chitin and quality characteristics of chitosan were investigated. General composition of frozen krill(Euphausia superba Dana) was consisted of moisture 79.0%, protein 13.1%, lipid 4.0%, VBN 7.7mg%, ash 2.7%, others 1.2% and that of dried krill powder was moisture 5.6%, protein 56.1%, lipid 18.8%, ash 11.4%, others 8.1%. The condition of chitin extraction from krill powder was treated with 1N NaOH at $40^{circ}C$ for removing protein, 1N HCl for excepting mineral substances and methanol for decoloring. The yield of chitin by new procedure developed was 3.7%. The composition of extracted chitin contents was moisture 7.1%, ash 0.4%, protein 3.5%, lipid 3.1%. The results of degree of deacetylation in chitosan at 50% NaOH, $121^{circ}C$, for 2 hrs was showed 82%. At the same alkali concentration and reaction concentration, a longer reaction time gave a decreased degree of deacetylation. The apparant viscosity was 0.09241 Pa in 1% chitosan from krill and 0.13826 Pa in standard chitosan.
