Characteristics of Crassostrea virginica crystalline style chitin digestion |
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| Institution: | 1. School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, People’s Republic of China;2. School of Biological and Food Engineering, Chuzhou University, Chuzhou 239000, People’s Republic of China;3. Faculty of Agriculture, University of Zalingei, P.O. Box: 06, Zalingei, Sudan;1. The State Key Laboratory of Refractories and Metallurgy, Wuhan University of Science and Technology, Wuhan, 430081, China;2. Department of Mechanical & Manufacturing Engineering, University of Calgary, Calgary, Alberta, T2 N 1N4, Canada;1. Université Catholique la Sapientia de Goma, Goma, DR Congo;2. Department of Surgery, Kampala International University Western Campus, Ishaka, Bushenyi, Uganda;3. Centre Hospitalier Muungano la Resurrection, Goma, DR Congo;4. Department of Surgery, University Teaching Hospital of Kigali, University of Rwanda, Rwanda;5. Université Catholique de Graben de Butembo, Butembo, DR Congo |
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| Abstract: | - 1.1. Fundamental chitin digestion characteristics of Crassostrea virginica crystalline style were investigated.
- 2.2. Optimum temperature and pH were 34°C and 4.8. respectively.
- 3.3. The colloidal regenerated chitin (0.56mol/0.5 ml: GlcNAc equivalents) was saturating under all enzyme levels encountered.
- 4.4. There was no evidence of end product inhibition, even after 100 hr incubation.
- 5.5. Calculated Km for the chitinase complex was 1.19mM when determined using a 30 min assay, but was only 0.70 mM when determined using a 4.6 hr assay.
- 6.6. Both Km values are lower than reported for similar assays in other molluscs and for most bacteria.
- 7.7. Effect of substrate preparation on the kinetics are discussed.
- 8.8. Eight peaks of chitinase activity were resolved by DEAE-Fractogel ion exchange chromatography.
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