Open AccessInfluence factors of the chitosan degradation by pawpaw protease
Author(s) -
Qingyu Wang,
Liang Shi,
Yukai Shen,
Xin Chen,
Weidong Cao
Publication year - 2020
Publication title -
iop conference series. materials science and engineering
Language(s) - English
Resource type - Journals
eISSN - 1757-899X
pISSN - 1757-8981
DOI - 10.1088/1757-899x/768/2/022012
Subject(s) - chitosan , reducing sugar , chemistry , sugar , degradation (telecommunications) , reaction rate , nuclear chemistry , food science , chromatography , biochemistry , catalysis , telecommunications , computer science
The pawpaw protease is used to degrade chitosan to prepare a low molecular weight chitosan-reducing sugar.The effect of temperature, pH value, reaction time and enzyme addition on the degradation of chitosan was investigated by single factor experiment with the reducing sugar concentration of the degradation solution as the index. The experimental results show that with the increase of the amount of enzyme added and the prolongation of the reaction time, and the degradation rate of chitosan increased and the concentration of reducing sugar increased. As the increase of pH and reaction temperature, the concentration of reducing sugar first increases and then decreases. The optimal conditions for chitosan degradation is 4.1 of the pH value, 42 °C of the reaction temperature, 1.4 h of the reaction time, and enzyme addition amount is 30 U/mg. Under the above conditions, the reducing sugar concentration reaches 1.57 g/L, and the rate is 15.7%.