Journal of Applied Biological Chemistry
- 제43권4호
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- Pages.246-249
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- 2000
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- 1976-0442(pISSN)
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- 2234-7941(eISSN)
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)
- 투고 : 2000.06.02
- 발행 : 2000.12.31
초록
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