Enzymatic hydrolysis reaction of water-soluble chitin derivatives with egg white lysozyme

被引：8
|
作者：
Maeda, R [1 ]
Matsumoto, M [1 ]
Kondo, K [1 ]
机构：
[1] Doshisha Univ, Dept Chem Engn & Mat Sci, Kyoto 61003, Japan
来源：
JOURNAL OF FERMENTATION AND BIOENGINEERING | 1997年 / 84卷 / 05期
关键词：
enzymatic reaction; lysozyme; chitin derivatives; kinetics;
D O I：
10.1016/S0922-338X(97)82012-0
中图分类号：
Q81 [生物工程学（生物技术）]; Q93 [微生物学];
学科分类号：
071005 ; 0836 ; 090102 ; 100705 ;
摘要：
Hydrolysis reactions using two kinds of water-soluble chitin derivatives and egg white lysozyme were carried out. The optimum pHs of the lysozyme were 5.0 and 3.8 for CM- and DHP-chitin, respectively. There were large differences in the reactivities, that is, in the case of DHP-chitin the reactivity was 7.9-10% of that for CM-chitin.
引用
收藏
页码：478 / 479
页数：2
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