Preparation and antibacterial effect of chitooligosaccharides monomers with different polymerization degrees from crab shell chitosan by enzymatic hydrolysis-Reference-Cited by-同舟云学术

Preparation and antibacterial effect of chitooligosaccharides monomers with different polymerization degrees from crab shell chitosan by enzymatic hydrolysis

Published:2022-04-07 Issue:1 Volume:70 Page:164-174
ISSN:0885-4513
Container-title:Biotechnology and Applied Biochemistry
language:en
Short-container-title:Biotech and App Biochem

Author:

Zhao Xin‐Peng¹²³,Liu Jie¹²³,Sui Zhu‐Jun¹²³,Xu Meng‐Jie¹²³,Zhu Zhen‐Yuan¹²³

Affiliation:

1. State Key Laboratory of Food Nutrition and Safety Tianjin University of Science and Technology Tianjin People's Republic of China

2. Key Laboratory of Food Nutrition and Safety, Ministry of Education Tianjin University of Science and Technology Tianjin People's Republic of China

3. College of Food Science and Engineering Tianjin University of Science and Technology Tianjin People's Republic of China

Publisher

Wiley

Subject

Process Chemistry and Technology,Drug Discovery,Applied Microbiology and Biotechnology,Biomedical Engineering,Molecular Medicine,General Medicine,Bioengineering,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/bab.2339

Reference39 articles.

1. Inhibition of Maillard reaction in production of low-molecular-weight chitosan by enzymatic hydrolysis

2. Preparation of chitooligosaccharides with degree of polymerization higher than 6 by acid or enzymatic degradation of chitosan

3. Preparation and biological activities of chitosan oligosaccharides

4. Preparation of chitooligosaccharides by the enzymatic hydrolysis of chitosan

5. Nonspecific enzymatic hydrolysis of a highly ordered chitopolysaccharide substrate

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