کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
1378832 982010 2009 5 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Effects of degree of deacetylation on enzyme immobilization in hydrophobically modified chitosan
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آلی
پیش نمایش صفحه اول مقاله
Effects of degree of deacetylation on enzyme immobilization in hydrophobically modified chitosan
چکیده انگلیسی

Chitosan is a deacetylated form of the polysaccharide chitin. Over the last decade, researchers have employed reductive amination to hydrophobically modify chitosan to induce a micellar structure. These micellar polymers have been used for a variety of purposes including drug delivery and enzyme immobilization and stabilization. However, commercial sources of chitosan vary in their degree of deacetylation and there remains a paucity of information regarding how this can impact the modified polymer’s functionality for enzyme immobilization. This paper, therefore, evaluates the effect that the degree of deacetylation has on the hydrophobic modification of medium molecular weight chitosan via reductive amination with long chain aldehydes and the resulting changes in enzyme activity after the immobilization of glucose oxidase in the micellar polymeric structure. The chitosan was deacetylated to differing degrees via autoclaving in 40–45% NaOH solutions and characterized using NMR, viscosity measurements, and differential scan calorimetry. Results suggest that a high degree of deacetylation provides optimal enzyme immobilization properties (i.e. high activity), but that the deacetylation method begins to significantly decrease the polymer molecular weight after a 20 min autoclave treatment, which negatively affects immobilized enzyme activity.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Carbohydrate Polymers - Volume 77, Issue 2, 10 June 2009, Pages 420–424
نویسندگان
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