L. F. Lee
School of Chemical Sciences and Food Technology, Faculty of Science and Technology,
Universiti Kebangsaan Malaysia, 43600 UKM Bangi, Malaysia
W. K. Lee
School of Chemical Sciences and Food Technology, Faculty of Science and Technology,
Universiti Kebangsaan Malaysia, 43600 UKM Bangi, Malaysia
M. Y. Maskat
School of Chemical Sciences and Food Technology, Faculty of Science and Technology,
Universiti Kebangsaan Malaysia, 43600 UKM Bangi, Malaysia
Rosli Md. Illias
Faculty of Chemical Engineering and Natural Resources Engineering, UTM, 81310 Skudai,
Suraini A. Aziz
Department of Biotechnology, Faculty of Food Science and Biotechnology,
UPM, 43400 Serdang, Malaysia
K. Kamarulzaman
Bioprocess and Chemical Technology Centre, SIRIM Berhad, Malaysia
H. Osman
School of Chemical Sciences and Food Technology, Faculty of Science and Technology,
Universiti Kebangsaan Malaysia, 43600 UKM Bangi, Malaysia
ABSTRACT
Commercial bromelain was applied in the study to partially depolymerise chitosan to produce oligochitosan. The enzymatic reactions were determined by the liberation of reducing sugar and the reduction in viscosity. The suitable reaction conditions for reaction was found at 2 h, pH 5, 1.0% w/v substrate, 7% w/w enzyme and 50°C. At this optimum condition, bromelain was able to reduce the viscosity of chitosan to 84%. The freeze-dried oligochitosan obtained was off-white in colour. The hydrolysate is easily solubilised in water (at room temperature), up to 1% w/v, gaving a clear solution. At higher concentration, suspension started to form and marked precipitation begin to appear at a concentration of 1.5%.
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How to cite this article
L. F. Lee, W. K. Lee, M. Y. Maskat, Rosli Md. Illias, Suraini A. Aziz, K. Kamarulzaman and H. Osman, 2005. Partial Depolymerization of Chitosan with the Aid of Bromelain. Pakistan Journal of Biological Sciences, 8: 73-77.
DOI: 10.3923/pjbs.2005.73.77
URL: https://scialert.net/abstract/?doi=pjbs.2005.73.77
DOI: 10.3923/pjbs.2005.73.77
URL: https://scialert.net/abstract/?doi=pjbs.2005.73.77
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