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Simplified purification of chondroitin sulphate from scapular cartilage of shortfin mako shark ( Isurus oxyrinchus )
Author(s) -
Kim SeonBong,
Ji CheongIl,
Woo JinWook,
Do JeongRyong,
Cho SeungMock,
Lee YangBong,
Kang SukNam,
Park JoungHyun
Publication year - 2012
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2011.02811.x
Subject(s) - chemistry , hydrolysis , chromatography , isopropyl alcohol , size exclusion chromatography , cellulose , filtration (mathematics) , enzyme , biochemistry , organic chemistry , statistics , mathematics
Summary Chondroitin sulphate (ChS) from the scapular cartilage of the shortfin mako shark ( Isurus oxyrinchus ) was purified by two‐stage enzymatic hydrolysis and a fractional precipitation process using isopropyl alcohol. Characteristics of the ChS fraction were investigated using cellulose acetate membrane electrophoresis and FT‐IR spectra. A maximum hydrolysis rate of 78.26% was achieved with 1.35% (w/w) Alcalase and 1.20% (w/w) Flavourzyme. A minimum nitrogen content of 2.89% was obtained with 1.43% (w/w) Alcalase and 1.33% (w/w) Flavourzyme, as determined by response surface methodology. The precipitation of ChS from the enzymatic hydrolysates was optimised at 40% (v/v) isopropyl alcohol, which contained 2% (w/v) NaCl to lower the nitrogen content. The precipitate was further purified via membrane filtration (molecular‐weight cut‐off, 3 kDa) to remove salt and low‐molecular‐weight materials. The ChS purified by enzymatic hydrolysis, isopropyl alcohol precipitation and membrane filtration was identified as ChS C by electrophoresis and FT‐IR spectra.