| 两种方法制备壳寡糖平均分子质量与氨基含量分析 |
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| 引用本文： | 蔡圣宝,邢荣娥,刘松,李荣锋,李鹏程.两种方法制备壳寡糖平均分子质量与氨基含量分析[J].海洋科学,2009,33(5):70-73. |
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| 作者姓名： | 蔡圣宝 邢荣娥 刘松 李荣锋 李鹏程 |
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| 作者单位： | 1. 中国科学院海洋研究所,山东,青岛,266071;中国科学院研究生院,北京,100039
2. 中国科学院海洋研究所,山东,青岛,266071 |
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| 基金项目： | 国家高技术研究发展计划(863计划)，山东省优秀中青年科学家科研奖励基金，中国科学院东北之春人才项目 |
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| 摘 要： | 采用氧化降解和酶降解两种方法制备壳寡糖.并对降解产物的氨基质量分数变化,平均分子质量进行了分析和测定.结果表明,氧化降解法降解速率快,降解产物的平均分子质量都低于2 ku,但降解产物的氨基质量分数均有部分损失;酶法降解产物的氨基含量基本没有损失,但酶法降解的时间较长,得到的产物平均分子质量较高.分别采用木瓜蛋白酶和纤维素酶时壳聚糖进行降解,经过24 h降解,平均分子质量从630 ku分别降至43 ku和25 ku左右,表明纤维素酶的水解能力强于木瓜蛋白酶.
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| 关 键 词： | 壳寡糖 氧化降解 氨基质量分数 酶降解 平均分子质量 |
| 收稿时间： | 2008/12/26 0:00:00 |
| 修稿时间： | 3/8/2009 12:00:00 AM |
The analysis of the molecular weight and amido content of oligochitosan prepared by two methods |
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| OAI Sheng-bao,XING Rong-e,LIU Song,LI Rong-feng,LI Peng-cheng.The analysis of the molecular weight and amido content of oligochitosan prepared by two methods[J].Marine Sciences,2009,33(5):70-73. |
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| Authors: | OAI Sheng-bao XING Rong-e LIU Song LI Rong-feng LI Peng-cheng |
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| Abstract: | This paper uses two methods to prepare oligochitosan, namely oxidation depolymerization and enzyme depolymerization. Then we analyse the molecular weights and amido contents of oligochitosan prepared by these two methods. The result is that the rate of depolymerization with H2O2 is quicker than that of enzyme depolymerization and the molecular is low than 2000. But there is some losses of the amido content of oligochitosan which was prepared by oxidation depolymerization. There is almost no loss of the amido content of the oligochitosan prepared by enzyme. However the enzyme depolymerization needs very long time and the enzyme is prone to lose activity. The molecular weight of oligochitosan prepared by enzyme was little high. Two enzymes are employed in this paper. Papain and cellulose all have hydrolytic activity to chitosan. But these activities are not very high. The molecular weights of the products of these two enzymes are about 43 000 and 25 000, respectively. And the hydrolytic activity of cellulose is higher than that of Papain. |
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| Keywords: | oligochitosan oxidation depolymerization amido content enzyme depolymerization average molecular |
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