木瓜蛋白酶-双氧水制备低分子量壳聚糖  

Preparation of low molecular weight chitosans by papain-H_2O_2

作　　者：蔡广志[1] 王欣龙[1] 韩鸣啸[1] 杨亚楠[1] 

机构地区：[1]长春工业大学化学工程学院,吉林长春130012

出　　处：《中国酿造》2012年第2期150-152,共3页China Brewing

摘　　要：该文对木瓜蛋白酶-双氧水降解壳聚糖的情况进行了研究,考察了温度、pH值、双氧水加入时间以及反应时间对壳聚糖分子量大小的影响,然后通过红外光谱分析壳聚糖降解产物的结构。结果表明:降解反应的最佳pH值为4,酶温度为45℃,双氧水反应温度为60℃,反应时间为24h;分子量降低导致晶格结构发生了变化,但是化学结构没有发生改变。The degradation of chitosan by papain-H2O2 was performed in this paper. The effects of temperature, pH value, the adding time of hydrogen peroxide, reaction time on the molecular weight of chitosan were analyzed, and the structures of products were characterized by Fr-IR. The results showed that the optimal conditions were as followed： pH 4, the temperature of papain 4℃, the reaction temperature of hydrogen peroxide 60~C and the reaction time 24h. Under these conditions, it was found that the decrease of molecular weight could lead to the change of lattice structure, but the chemical structure was not changed.

关 键 词：壳聚糖 木瓜蛋白酶 双氧水 降解 

分 类 号：TS202.3[轻工技术与工程—食品科学]