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標題: Preparation of fermentation-processed chitin and its application in chitinase affinity adsorption
作者: Kao, P.M.
Chen, C.I.
Huang, S.C.
Lin, K.M.
Chang, Y.C.
Liu, Y.C.
關鍵字: Chitin;Chitinase;Affinity adsorption;Fermentation processing;Surface;modification;bacillus-circulans wl-12;streptomyces-kurssanovii;trichoderma-harzianum;antifungal activity;wheat-germ;purification;chitosan;endochitinase;domains;protein
Project: Process Biochemistry
期刊/報告no:: Process Biochemistry, Volume 44, Issue 3, Page(s) 343-348.
A fermentation approach utilizing Paenibacillus sp. to process chitin was developed. The chitin obtained from this process is called fermentation-processed chitin (FPC), and it was further investigated with chitinase affinity adsorption studies together with three other adsorbents, i.e. crab shell chitin, colloid chitin, and enzyme-processed chitin. The results showed that FPC had the highest chitinase adsorption capacity. Under 15 degrees C and pH 5.0, FPC exhibited an optimal chitinase adsorption capacity of 85.9 U/g, which was 61.9% higher than that of the colloidal chitin. With 0.02 M acetic acid as the eluent, a purification-fold of 10.3 with 97% chitinase recovery was obtained. The results of surface morphology studies indicated that the FPC surface was modified to a fiber-like structure with deep pores. In comparison with the surface morphology of enzyme-processed chitin and colloidal chitin, it is inferred that the enhanced adsorption capacity of FPC for chitinase is attributed to both the effects of chitinase hydrolysis and the bacterial modification. (C) 2008 Elsevier Ltd. All rights reserved.
ISSN: 1359-5113
DOI: 10.1016/j.procbio.2008.11.013
Appears in Collections:化學工程學系所

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