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KMID : 0525619970020030086
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1997 Volume.2 No. 3 p.86 ~ p.92
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Production of N-acetylchitooligomers by Byproducts of Broiler Processing
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한범구/Han BK
유탁/이우진/조성준/조도현/You T/Lee WJ/Jo SJ/Jo DH
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Abstract
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Crude chitinolytic enzymes were prepared from the chyme, the mucous lining and the remaining tissue of the gizzard, and some enzymatic properties were investigated. Freezing and thawing of the sample did not affect the activity of the subsequent crude preparations of the enzyme. The optima: incubation time and temperature were 2 hours and 10`C, respectively. The pH optima and thermostability were variable, depending upon the source of the enzyme and the type of enzyme action. Under experimental conditions 165mg of N-acetylchitooligomers could be obtained from a gizzard after an incubation time of 18 hours.
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