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Low molecular weight chitosans: preparation with the aid of papain and characterization.

Vishu Kumar, A. B. and Varadaraj, M. C. and Lalitha, R. Gowda and Tharanathan, R. N. (2004) Low molecular weight chitosans: preparation with the aid of papain and characterization. Biochimica et Biophysica Acta, 1670 (2). pp. 137-46. ISSN 0006-3002

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Abstract

Low molecular weight chitosans (LMWC) of different molecular weight (4.1-5.6 kDa) were obtained by the depolymerization of chitosan using papain (from Carica papaya latex, EC. 3.4.22.2) at optimum conditions of pH 3.5 and 37 degrees C for 1-5 h. Scanning electron microscopy (SEM) showed approximately 15-fold decrease in the particle size after depolymerization. Decrease in the molecular weight was associated with decrease in the degree of acetylation (DA) as evidenced by circular dichroism (CD), FT-IR and solid-state CP-MAS 13C-NMR data. X-ray diffraction pattern revealed slight decrease in the crystallinity index (CrI) whereas the 13C-NMR data showed molecular inhomogeneity. LMWC showed lytic effect towards Bacillus cereus and Escherichia coli more efficiently than native chitosan. The growth inhibitory effect was maximal towards B. cereus, with minimum inhibitory concentration (MIC) of 0.01% (w/v).

Item Type: Article
Uncontrolled Keywords: Papain; Chitosan; Depolymerization; Low molecular weight chitosan; Structure; Antimicrobial
Subjects: 500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 27 Polymer Chemistry
600 Technology > 08 Food technology > 24 Fruits
Divisions: Dept. of Biochemistry
Human Resource Development
Protein Chemistry and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 29 Jun 2009 11:24
Last Modified: 27 Aug 2018 04:48
URI: http://ir.cftri.com/id/eprint/2046

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