Enzymatic Degradation of Nanosized Chitin Whiskers with Different Degrees of Deacetylation
Enzymatic Degradation of Nanosized Chitin Whiskers with Different Degrees of Deacetylation
复制标题
不同脱乙酰度纳米甲壳素晶须的酶降解
DOI：
10.1021/acsbiomaterials.9b00796
复制
发表时间：
2019-10-01
影响因子：
5.8
通讯作者：
Luo, Binghong
中科院分区：
文献类型：
--
作者：
Liu, Wenjun;Ma, Yunfa;Luo, Binghong
为了研究甲壳素晶须（chw）脱乙酰度与其酶降解性能之间的关系，本文首先对chw进行不同程度的碱处理，得到脱乙酰度分别为17.84、67.76和82.54%的chw。此外，部分去乙酰化的CHWs仍保持良好的结晶度和纳米针状形貌。接下来，进一步研究溶菌酶和脂肪酶在37℃，pH = 7.4条件下，单独或协同作用下，不同程度去乙酰化CHWs的体外降解行为。结果表明，随着去乙酰化程度的增加，CHWs的形态变化更为明显。质量损失、（110）晶面结晶度指数、还原糖浓度随脱乙酰程度的增加而增加。此外，两种酶的协同作用比单一溶菌酶或脂肪酶更有利于CHWs的降解过程。酶解速率的差异为CHWs降解速率的调控提供了思路。
In order to study the relationship between the degree of deacetylation of chitin whiskers (CHWs) and their enzymatic degradation properties, in this paper, CHWs were first deacetylated to different degrees by alkali treatment, and the CHWs with the degrees of deacetylation of 17.84, 67.76, and 82.54% was obtained, respectively. Moreover, the partially deacetylated CHWs still maintained good crystallinity and nanoneedle-like morphology. Next, the in vitro degradation behavior of CHWs with different degrees of deacetylation was further studied under the single or synergistic action of lysozyme and lipase (37 degrees C, pH = 7.4). The results showed that the morphology change of CHWs was more obvious as the degree of deacetylation increased. The mass loss, the crystallinity index at the (110) crystal plane, and the concentration of reducing sugar of the CHWs also increased with the degree of deacetylation. Moreover, the synergistic effect of the two enzymes was more conducive to the degradation process of CHWs than single lysozyme or lipase. The difference in the rate of enzymatic degradation provides an idea for the regulation of the degradation rate of the CHWs.