Because deacetylation is what turns chitin into the chemically useful form called chitosan.
Crustacean shells start with chitin, whose sugar units mostly carry acetylated nitrogen groups:
chitin: –NHCOCH₃
Deacetylation removes much of that acetyl group, exposing free amines:
chitosan: –NH₂
Those exposed amines are the important part. In stomach acid, they pick up protons:
–NH₂ → –NH₃⁺
So the polymer becomes strongly positively charged and much more able to disperse/form a polymer network under acidic conditions.
Why ~90% deacetylation is interesting
If chitosan is 90% deacetylated, roughly 90% of the relevant sugar units have free amino groups rather than acetylated ones.
That means:
higher DDA → more –NH₂ sites → more –NH₃⁺ in the stomach → stronger polycationic behavior
Those charged groups affect:
acid solubility
interactions with surfaces and other molecules
polymer-chain configuration
gel/network formation
adsorption behavior
You can picture the progression as:
chitin
remove acetyl groups
partly deacetylated chitosan
stomach acid
positively charged polymer spaghetti ![]()
if chains are sufficiently long
entangled mesh capable of trapping particles
But there’s an important correction
For the microplastic-trapping effect specifically, 90% deacetylation may NOT be the magic variable.
The particularly useful 2026 experiment deliberately compared chitosans with similar degrees of deacetylation but different viscosities/molecular weights. Only materials with intrinsic viscosity around ≥90 cP, corresponding to roughly ≥100 kDa, formed sufficiently entangled networks to efficiently trap microplastics.
So DDA seems to get the polymer into the right chemical state, but chain length/viscosity determines whether it can build the physical net.
A useful mental model:
DDA = how electrically “activated” the strands are
molecular weight = how long the strands are
viscosity = whether those strands actually entangle into a net
For microplastics, you likely want all three, not merely “highly deacetylated.”
So a bottle screaming “90% DEACETYLATED!” is encouraging, but I would actually be more interested in whether its chitosan is around 100–140 kDa and ≥90 cP. That appears closer to the key threshold in the current microplastic work.