Preparation of fermentation-processed chitin and its application in chitinase affinity adsorption |
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| Authors: | Po-Min Kao Chih-I Chen Shu-Chen Huang Kai-Min Lin Yung-Chi Chang Yung-Chuan Liu |
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| Institution: | 1. Department of Chemical Engineering, National Chung Hsing University, 250 Kuo Kuang Road, Taichung 40227, Taiwan, ROC;2. Department of Chemical Engineering and Biotechnology, Hsiuping Institute of Technology, No. 11 Gongye Rd., Dali City, Taichung County 41280, Taiwan, ROC;3. Department of Food Science, Central Taiwan University of Science and Technology, No. 11 Buzih Lane, Beitun District, Taichung 40601, Taiwan, ROC |
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| Abstract: | A fermentation approach utilizing Paenibacillus sp. to process chitin was developed. The chitin obtained from this process is called fermentation-processed chitin (FPC), and it was further investigated with chitinase affinity adsorption studies together with three other adsorbents, i.e. crab shell chitin, colloid chitin, and enzyme-processed chitin. The results showed that FPC had the highest chitinase adsorption capacity. Under 15 °C and pH 5.0, FPC exhibited an optimal chitinase adsorption capacity of 85.9 U/g, which was 61.9% higher than that of the colloidal chitin. With 0.02 M acetic acid as the eluent, a purification-fold of 10.3 with 97% chitinase recovery was obtained. The results of surface morphology studies indicated that the FPC surface was modified to a fiber-like structure with deep pores. In comparison with the surface morphology of enzyme-processed chitin and colloidal chitin, it is inferred that the enhanced adsorption capacity of FPC for chitinase is attributed to both the effects of chitinase hydrolysis and the bacterial modification. |
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