Consequences of chemical deacetylation on physicochemical, structural and functional characteristics of chitosan extracted from deep-sea mud shrimp

•Chitosan from deep sea mud shrimp prepared by altering the process duration.•Process time had strong effect on viscosity, deacetylation value and molecular weight.•Deacetylation value increased with increasing process time and Mw reduced proportionally.•Mud shrimp chitosan showed better functional properties than other sources. Extraction of chitosan from deep-sea mud shrimp (Solenocera hextii) shell waste was conducted using a chemical method by altering the deacetylation times. The degree of deacetylation of extracted chitosan were 75.5 ± 0.36, 85 ± 0.38 and 87± 0.32 %, and the molecular weights were 263.95±1.16, 52.61± 0.44, and 5.15± 0.14 kDa respectively for CH-1.5, CH-3, and CH-6. Deacetylation time significantly influenced the structure and physicochemical properties of chitosan. SEM results exposed smooth granular surface structure and XRD peaks obtained were identical with commercial chitosan. Deacetylation time for CH-3 was found optimum for commercial extraction of this natural biopolymer resource. Water binding and fat binding capacities of the extracted deep-sea mud shrimp chitosan were significantly higher than commercial chitosan from coastal shrimp and are suitable for many functional food applications. [Display omitted]