In vitro degradation of chitosan by a commercial enzyme preparation: effect of molecular weight and degree of deacetylation.

@article{Zhang2001InVD,
  title={In vitro degradation of chitosan by a commercial enzyme preparation: effect of molecular weight and degree of deacetylation.},
  author={Hua Zhang and Steven Henry Neau},
  journal={Biomaterials},
  year={2001},
  volume={22 12},
  pages={1653-8}
}
A commercially available almond emulsin beta-glucosidase preparation has been reported to have chitobiose activity, and can hydrolyze chitin substrates due to a chitinase present in the enzyme preparation. This beta-glucosidase preparation was used to investigate hydrolytic activity on five chitosan samples with different molecular weight and degree of deacetylation. The degree of deacetylation and molecular weight of the chitosan samples were determined using a circular dichroism and a… CONTINUE READING
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