Journal of Applied Biological Chemistry

The Korean Society for Applied Biological Chemistry (한국응용생명화학회)
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The Degradation of Chitin with Food Grade Papain

  • Han, Beom-Ku (Department of Molecular Science and Technology, Graduate School, and Division of Chemical Engineering and Biotechnology, Ajou University) ;
  • You, Tak (R & D Lab., Maeil Dairy Industry Co.) ;
  • Moon, Jong-Kook (Department of Molecular Science and Technology, Graduate School, and Division of Chemical Engineering and Biotechnology, Ajou University) ;
  • Kim, Sae-Bom (Department of Molecular Science and Technology, Graduate School, and Division of Chemical Engineering and Biotechnology, Ajou University) ;
  • Jo, Do-Hyun (Department of Molecular Science and Technology, Graduate School, and Division of Chemical Engineering and Biotechnology, Ajou University)
  • Received : 2000.06.02
  • Published : 2000.12.31
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Abstract

We investigated the production of chitin oligosaccharides using food grade papain. A solution of commercial food grade papain (FGP) was dialyzed for 12 h before measuring its chitinolytic activity. The effects of enzyme concentration, reaction temperature, and pH on the endochitinase and $\beta$-N-acetylglucosaminidase activities and the thermostability of these enzymes were investigated. In adddition, the reaction products were analyzed with gel filtration on a Bio-Gel P2. The endochitinase activity was twentyfold higher than that of $\beta$-N-acetylglucosaminidase. The optimal endochitinase activity was at pH 3.0, while the maximal $\beta$-N-acetylglucosaminidase activity was at pH 6.0. The reaction product consisted mainly of the dimer of N -acetylglucosamine, with a small amount of its trimer. Under the experimental conditions, $120{\mu}g$ of chitin oligomers were obtained with 1 mg of FGP protein after an incubation of 2 h.

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