Low molecular weight chitosan prepared with the aid of cellulase, lysozyme and chitinase: Characterisation and antibacterial activity

A continuous set of low molecular weight chitosan (LMWC) products was successfully made for this study by coordinating three enzymes (chitinase, lysozyme and cellulase) and two different deacetylated chitosan substrates (80% and 92%). It was observed that the intrinsic viscosity molecular weight ( M...

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Bibliographic Details
Published in:Food chemistry 2009-09, Vol.116 (1), p.47-53
Main Authors: Lin, Shih-Bin, Lin, Yi-Chun, Chen, Hui-Huang
Format: Article
Language:English
Subjects:
Antibacterial activity
antibacterial properties
Biological and medical sciences
Cellulase
cellulases
chemical analysis
chemical composition
Chitinase
Chitosan
Escherichia coli
food biotechnology
Food industries
Food microbiology
Fundamental and applied biological sciences. Psychology
LMWC
Lysozyme
molecular weight
Solubility
Staphylococcus aureus
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Summary:A continuous set of low molecular weight chitosan (LMWC) products was successfully made for this study by coordinating three enzymes (chitinase, lysozyme and cellulase) and two different deacetylated chitosan substrates (80% and 92%). It was observed that the intrinsic viscosity molecular weight ( M V) and SEC-HPLC-determined M W distribution of LMWC were directed by both the used enzyme and the degree of chitosan substrate acetylation. LMWC prepared using lysozyme and 92%-deacetylated chitosan had larger M W and, therefore, possessed higher antibacterial activity, as compared to other combinations. LMWC enzyme-directed properties suggest chitinase is more predictable and flexible to produce the specified M V of LMWC. LMWC’s solubility and antibacterial activity, determined as minimum inhibitory concentration (MIC), against Escherichia coli exhibited a negative linear relationship with log M V. E. coli strains showed much higher susceptibility to LMWCs than Staphylococcus aureus strains did. Both species also showed intra-species sensitivity diversity toward LMWC.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2009.02.002