FOOD SCIENCE ›› 2008, Vol. 29 ›› Issue (11): 447-450.

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Kinetics Study on Chitinase Produced by TUV26 Strain

 WU  Zi-Jian, ZHANG  Cai, TIAN  Qiang, WANG  Da, LI  Rong-Hua, TAO  Lin   

  1. School of Biotechnology and Food Science,Tianjin University of Commerce,Tianjin Key Laboratory of Food and Biotechnology,Tianjin 300134,China
  • Online:2008-11-15 Published:2011-12-08

Abstract: The kinetics of a chitinase from TUV26 strain,a high chitinase-producing strain which was obtained from a strain of Pseudomonas sp.through mutation breeding,was studied in detail.Results showed that toward colloidal chitin,the optimum conditions of enzymic reation by chitinase are 48.5 ℃ and pH 6.8,and under those optimum conditions the reaction progress curve 0 to 60 minutes is in the straight line stage and the initial velocity is 54.199 μg/ml·h.Km,the Michaelis constant of chitinase,is 24.04 μg/ml,Vmax,the maximum reactive velocity,is 218.68 μg/ml·h,and Kcat,the enzymatic turnover number,is 0.08025 h-1.These results provide technical parameters for the production of chitooligosaccharides by chitinase.

Key words: chitinase, enzyme kinetics, Michaelis constant