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

页码：478 / 479

页数：2

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