Optimization and Characterization of Chitosan Enzymolysis by Pepsin

Gohi, Bi Foua Claude Alain; Zeng, Hong‐Yan

doi:10.3390/bioengineering3030017

Cited by 16 publications

(15 citation statements)

References 23 publications

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“…According to this figure, after an interval of 3 h, chitosanase has the highest capacity of chitosan hydrolysis, followed by pepsin, then α-amylase. The optimum enzyme concentration for pepsin is 110 mg/L, which equals a 1.1% ( w/w ) enzyme-substrate ratio, as reported by T. Roncal et al (2007) [25,26]. According our study, the optimum enzyme concentration was 5 U for chitosanase and 80 U/g for α-amylase, similar to previous reports.…”

Section: Resultssupporting

confidence: 89%

pH Dependence of Chitosan Enzymolysis

2017

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As a means of making chitosan more useful in biotechnological applications, it was hydrolyzed using pepsin, chitosanase and α-amylase. The enzymolysis behavior of these enzymes was further systematically studied for its effectiveness in the production of low-molecular-weight chitosans (LMWCs) and other derivatives. The study showed that these enzymes depend on ion hydronium (H 3 O + ), thus on pH with a pH dependence fitting R 2 value of 0.99. In y = 1.484[H + ] + 0.114, the equation of pH dependence, when [H + ] increases by one, y (k 0 /k m ) increases by 1.484. From the temperature dependence study, the activation energy (E a ) and pre-exponential factor (A) were almost identical for two of the enzymes, but a considerable difference was observed in comparison with the third enzyme. Chitosanase and pepsin had nearly identical E a , but α-amylase was significantly lower. This serves as evidence that the hydrolysis reaction of α-amylase relies on low-barrier hydrogen bonds (LBHBs), which explains its low E a in actual conditions. The confirmation of this phenomenon was further derived from a similarly considerable difference in the order magnitudes of A between α-amylase and the other two enzymes, which was more than five. Variation of the rate constants of the enzymatic hydrolysis of chitosan with temperature follows the Arrhenius equation.

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Section: Resultssupporting

confidence: 89%

pH Dependence of Chitosan Enzymolysis

2017

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“…It was suggested that acidic condition and long shaking (1 hr) of mixture increased the solubility of chitosan and enhanced the interactions of chitosan with oil droplets. Additionally, pepsin might cause the partial hydrolysis of chitosan, resulting in the lower MW chitosan (Gohi, Zeng, & Pan, ). Low MW chitosan could migrate into interface rapidly and stabilize emulsion.…”

Section: Resultsmentioning

confidence: 99%

Ultrasound‐Assisted Extraction of Chitosan from Squid Pen: Molecular Characterization and Fat Binding Capacity

Singh

Benjakul

Prodpran

2019

Journal of Food Science

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Chitosan from squid (Loligo formosana) pens were prepared and characterized. First, ultrasonication condition was optimized for deproteinization of squid pens using central composite design (CCD) of response surface methodology (RSM). Squid pens were ultrasonicated at amplitude 69% for 41.46 min at the solid/solvent ratio of 1:18 yielded 34% (w/w) chitin with the lowest remaining protein. Therefore, ultrasonication effectively reduced the extraction time for chitin production from squid pens as compared to traditional method (5 hr). When the resultant chitin was subjected to deacetylation at different temperatures and times, yield and degree of deacetylation (DDA) of chitosan were in the range of 50% to 65% (w/w) and 78% to 90%. Intrinsic viscosity and molecular weight (MW) of chitosan were in the range of 3.2 to 6.52 dL/g and 1.2 × 10 5 to 3.2 × 10 5 Da, respectively. All the chitosans with different DDA were able to bind oil droplets under the mimicked pH condition of gastrointestinal tract. Chitosan produced by deacetylation at 130°C for 2 hr (CH130-2) showed the optimum yield (54%) and had medium MW (1.5 × 10 5 Da). DDA of CH130-2 determined using 1 H-NMR was 89%, which was similar to that (87%) obtained from FTIR. XRD results showed destruction of chitin structure and decreased crystallinity index from 55% to 27% after deacetylation. CH130-2 stabilized the emulsion under the simulated gastrointestinal conditions. Therefore, it could be used as dietary fiber to control the adsorption of fat/oil in the human digestive tract.Practical Application: Chitin and chitosan are marketable products manufactured from crustacean shells. However, extraction of chitin is time consuming. Ultrasonication has been used for extraction of various biomolecules from different sources. It effectively lowers the processing time and enhances extraction yield. Therefore, application of ultrasonication with optimized condition using RSM could reduce extraction time and enhance yield of chitin from squid pen. Chitin from squid pen could be further converted to chitosan with high DDA. Chitosan was able to act as a dietary fiber and reduce fat absorption in gastrointestinal tract. Thus, this information is of benefit for squid processing industry to exploit squid pen, a processing byproduct.

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“…Physical processes include depolymerization with sonication [26], electromagnetic irradiation, gamma irradiation [60,61], microwave irradiation, or a thermal procedure [62]. Finally, enzymatic processes use specific enzymes like chitinase [63] and chitosanase [64], but also non-specific enzymes, such as pepsin [65], cellulase [66], lipase, pronase, protease [67], lysozyme, papaïn, glucanase, hemicellulase, or pectinase. However, the main issues of enzymatic depolymerization are probably the cost of making it redhibitory for bulk use in commercial applications and the relative slowness of reactions.…”

Section: Chitooligosaccharide (Cos) and Low Molecular Weight (Lmw) Chmentioning

confidence: 99%

Modification of Chitosan for the Generation of Functional Derivatives

et al. 2019

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Today, chitosan (CS) is probably considered as a biofunctional polysaccharide with the most notable growth and potential for applications in various fields. The progress in chitin chemistry and the need to replace additives and non-natural polymers with functional natural-based polymers have opened many new opportunities for CS and its derivatives. Thanks to the specific reactive groups of CS and easy chemical modifications, a wide range of physico-chemical and biological properties can be obtained from this ubiquitous polysaccharide that is composed of β-(1,4)-2-acetamido-2-deoxy-d-glucose repeating units. This review is presented to share insights into multiple native/modified CSs and chitooligosaccharides (COS) associated with their functional properties. An overview will be given on bioadhesive applications, antimicrobial activities, adsorption, and chelation in the wine industry, as well as developments in medical fields or biodegradability.

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Optimization and Characterization of Chitosan Enzymolysis by Pepsin

Cited by 16 publications

References 23 publications

pH Dependence of Chitosan Enzymolysis

pH Dependence of Chitosan Enzymolysis

Ultrasound‐Assisted Extraction of Chitosan from Squid Pen: Molecular Characterization and Fat Binding Capacity

Modification of Chitosan for the Generation of Functional Derivatives

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