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KMID : 1007519970060040265
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Food Science and Biotechnology
1997 Volume.6 No. 4 p.265 ~ p.269
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The Chitosanolytic Activity of Commercial Food Grade Enzymes
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Lee, Chan
Lee, Young Choon/Shin, Seung Shick
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Abstract
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Chitosan and its oligomeric degradation products have been reported to exhibit antibacterial, anticholesterol, fat-binding and immunomodulating activities. Several processes for the hydrolysis of chitosan have been developed applying on the biologically active chitosan and its oligomers to foods. Here, enzymatic process could be preferable due to the feasibility of process control and easy handling of products. Various food grade enzymes(1%, w/v) including cellulases, hemicellulases, glucanase, proteases, and pectinases, were examined for the possibility of producing water soluble chitosan. Chitosan was easily hydrolyzed by most commercial enzymes, except galactomannasc and tannase, at acidic pH(pH 5.0) based on the viscosity reduction. Most of enzymatic hydrolysates were insoluble at pH 7.0. However, chitosanolytic hydrolysates by Celluclast 1.5 L and hemicellulase were soluble at neutral pH. Hemicellulase was selected as a chitosanolytic enzyme by comparing the reaction rate and temperature stability. Optiml enzymeichitosan ratio was determined as 0.1 for hemicellulase by viscosity reduction. However, precipitation was still formed at pH 7 at low ratio(0.1) of enzyme/chitosan, and no precipitation was found as the increased ratio of enzyme/chitosan to 1. Most chitosan hydrolysate of hemicellulase retained in the molecular weight range of over 20 kDa by ultrafiltration and the yield of low molecular weight chitosan (under 10 kDa) was less than 3%.
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