식품과학과 산업 (Food Science and Industry)

한국식품과학회 (Korean Society of Food Science and Technology)
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키틴과 키토산 분해 미생물 유래 효소의 식품에의 이용

Food application of enzymes derived from microorganisms degrading chitin and chitosan

  • 박제권 (가천대학교 바이오나노대학 생명과학과)
  • Park, Jae Kweon (Department of Life Science, College of Bio-nano, Gachon University)
  • 투고 : 2020.02.03
  • 심사 : 2020.02.19
  • 발행 : 2020.03.31
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초록

Most reports demonstrated the substrate specificity-based kinetic properties of chitin or chitosan degrading enzymes. However, there is virtually less information on the high quality and quantity production of chitin or chitosan hydrolysates having a larger than (GlcN)7 from the hydrolysis of high molecular weight chitosan using specific enzymes and their biological activity. Therefore, the production of such molecules and the discovery of such enzyme sources are very important. Fortunately, the author has established a mass production method of chitosan hydrolysates (GlcN)n, n=2-13 that have been characterized as a potent antioxidant substance, as well as antifungal and antibacterial activities against Penicillium species and highly selective pathogenic bacteria. In addition, preclinical studies using (GlcN)n, n=5-25 demonstrated that these molecules played a very important role in maintaining biometric balance. Collectively, it is implicated that the application of these mixed substances to foods with significant biological activity is very encouraging.

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참고문헌

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