Citation: | LI Tian, DING Zhiwen, LIU Yaodong, et al. Identification and Enzymatic Properties of Chitosanase Producing Marine Paenibacillus chitinolyticus Strain CLT08[J]. Science and Technology of Food Industry, 2022, 43(7): 132−138. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020070143. |
[1] |
SUN Huihui, YANG Guosong, CAO Rong, et al. Expression and characterization of a novel glycoside hydrolase family 46 chi-tosanase identified from marine mud metagenome[J]. Int J Biol Macromol,2020,159:904−910. doi: 10.1016/j.ijbiomac.2020.05.147
|
[2] |
ISMAIL S A, EL-SAYED H S, FAYED B. Production of prebiotic chitooligosaccharide and its nano/microencapsulation for the production of functional yoghurt[J]. Carbohydr Polym,2020,234:115−941.
|
[3] |
LIAQAT F, ELTEM R. Chitooligosaccharides and their biological activities: A comprehensive review[J]. Carbohydr Polym,2018,184:243−259. doi: 10.1016/j.carbpol.2017.12.067
|
[4] |
DUTTA J, TRIPATHI S, DUTTA P K. Progress in antimicrobial activities of chitin, chitosan and its oligosaccharides: A systematic study needs for food applications[J]. Food Science and Technology International,2012,18(1):3−34. doi: 10.1177/1082013211399195
|
[5] |
KACZMAREK M B, STRUSZCZYK-SWITA K, LI X, et al. Enzymatic modifications of chitin, chitosan, and chitooligosaccharides[J]. Front Bioeng Biotechnol,2019,7:243. doi: 10.3389/fbioe.2019.00243
|
[6] |
AFFES S, ARANAZ I, HAMDI M, et al. Preparation of a crude chitosanase from blue crab viscera as well as its application in the production of biologically active chito-oligosaccharides from shrimp shells chitosan[J]. Int J Biol Macromol,2019,139:558−569. doi: 10.1016/j.ijbiomac.2019.07.116
|
[7] |
LI Songlin, CHEN Liang, WANG Chen, et al. Expression, purification and characterization of endo-type chitosanase of Aspergillus sp. CJ22-326 from Escherichia coli[J]. Carbohydr Res,2008,343(17):3001−3004. doi: 10.1016/j.carres.2008.08.032
|
[8] |
DOAN C T, TRAN T N, NGUYEN V B, et al. Bioprocessing of squid pens waste into chitosanase by Paenibacillus sp. TKU047 and its application in low-molecular weight chitosan oligosaccharides production[J]. Polymers (Basel),2020,12(5):1163. doi: 10.3390/polym12051163
|
[9] |
CORD-LANDWEHR S, RICHTER C, WATTJES J, et al. Patterns matter part 2: Chitosan oligomers with defined patterns of acetylation[J]. Reactive and Functional Polymers,2020,151:104577. doi: 10.1016/j.reactfunctpolym.2020.104577
|
[10] |
SUN Huihui, CAO Rong, LI Laihao, et al. Cloning, purification and characterization of a novel GH46 family chitosanase, Csn-CAP, from Staphylococcus capitis[J]. Process Biochemistry,2018,75:146−151. doi: 10.1016/j.procbio.2018.09.021
|
[11] |
SUN Huihui, YANG Guosong, CAO Rong, et al. Characterization of a novel glycoside hydrolase family 46 chitosanase, Csn-BAC, from Bacillus sp. MD-5[J]. International Journal of Biological Macromol,2020,146:518−523. doi: 10.1016/j.ijbiomac.2020.01.031
|
[12] |
MOHAMMEDI Z. Chitosan and chitosan oligosaccharides: Applications in medicine, agriculture and biotechnology[J]. International Journal of Bioorganic Chemistry,2017,2(3):102−106.
|
[13] |
ZEVEDO M I G, OLIVEIRA S T, SILVA C F B, et al. Secretory production in Escherichia coli of a GH46 chitosanase from Chromobacterium violaceum, suitable to generate antifungal chitooligosaccharides[J]. Int J Biol Macromol,2020,165(Pt A):1482−1495.
|
[14] |
MA Chunrui, LI xiao, YANG kun, et al. Characterization of a new chitosanase from a
|
[15] |
张凯琪. 产壳聚糖酶菌株的筛选及发酵条件的优化[D]. 烟台: 烟台大学, 2020.
ZHANG Kaiqi. Screening of chitosanase-producing strains and optimization of fermentation conditions[D]. Yantai: Yantai University, 2020.
|
[16] |
SONG Y S, SEO D J, KIM K Y, et al. Expression patterns of chitinase produced from Paenibacillus chitinolyticus with different two culture media[J]. Carbohydr Polym,2012,90(2):1187−1192. doi: 10.1016/j.carbpol.2012.06.016
|
[17] |
THADATHIL N, VELAPPAN S P. Recent developments in chitosanase research and its biotechnological applications: A review[J]. Food Chemistry,2014,150(1):392−399.
|
[18] |
张荣华, 梅兴林, 屠洁. 壳聚糖酶高产菌株的筛选及其发酵产酶条件的研究[J]. 广西轻工业,2009,25(4):20−21. [ZHANG Ronghua, MEI Xinglin, TU Jie. Screening of chitosanase producing strain and its fermentation conditions[J]. Guangxi Journal of Light Industry,2009,25(4):20−21. doi: 10.3969/j.issn.1003-2673.2009.04.009
|
[19] |
GAO X A, JU W T, JUNG W J, et al. Purification and characterization of chitosanase from Bacillus cereus D-11[J]. Carbohydrate Polymers,2008,72(3):513−520. doi: 10.1016/j.carbpol.2007.09.025
|
[20] |
WANG S L, PENG J H, LIANG T W, et al. Purification and characterization of a chitosanase from Serratia marcescens TKU011[J]. Carbohydrate Research,2008,343(8):1316−1323. doi: 10.1016/j.carres.2008.03.030
|
[21] |
马帅, 杨绍青, 刘翊昊, 等. 枯草芽孢杆菌壳聚糖酶在毕赤酵母中的高效表达及其酶解特性[J]. 食品科学,2019,40(14):99−106. [MA Shuai, YANG Shaoqing, LIU Yuhao, et al. High-efficiency expression of Bacillus subtilis chitosanase in Pichia pastoris and its enzymatic hydrolysis characteristics[J]. Food Science,2019,40(14):99−106. doi: 10.7506/spkx1002-6630-20180809-086
|
[22] |
李佳茵, 王慧敏, 祖国仁. 一株产壳聚糖酶海洋真菌MF-08的分离鉴定及酶学性质研究[J]. 食品工业科技,2015,36(22):193−197. [LI Jiayin, WANG Huimin, ZU Guoren. Isolation, identification and enzyme characteristics of the chitosanase producing marine fungal MF-08[J]. Food Industry Science And Technology,2015,36(22):193−197.
|
[23] |
尹雅洁, 谭光迅, 胡远亮. Mitsraria sp. 1412产壳聚糖酶的分离纯化及性质研究[J]. 湖北师范大学学报(自然科学版),2019,39(1):70−75. [YIN Yajing, TAN Guangxun, HU Yuanliang. Purification and characterization of a chitosanase from the mutant Mitsraria sp. 1412[J]. Journal of Hubei Normal University (Natural Science),2019,39(1):70−75.
|
[24] |
张翔, 张彦昊, 刘孝永, 等. 产壳聚糖酶菌株NCPS116发酵条件优化及其酶学性质[J]. 化工进展,2018,37(6):2354−2363. [ZHANG X, ZHANG Y H, LI X Y, et al. Optimization of fermentation conditions of the chitosanase-producing strain NCPS116 and enzymatic properties of the chitosanase[J]. Chemical Industry and Engineering Progress,2018,37(6):2354−2363.
|
[25] |
周念波, 李轶群, 涂绍勇. Bacillus sp. LS壳聚糖酶的分离纯化及性质研究[J]. 食品科技,2008,33(2):4−7. [ZHOU Nianbo, LI Yiqun, TU Shaoyong. Purification and properties of chitosanase from Bacillus sp. LS[J]. Food Science and Technology,2008,33(2):4−7. doi: 10.3969/j.issn.1005-9989.2008.02.002
|
[26] |
阎贺静, 周念波, 涂邵勇, 等. 壳聚糖酶生产菌筛选、鉴定及其酶学性质[J]. 广东农业科学,2012,39(24):161−164. [YAN Hejing, ZHOU Nianbo, TU Shaoyong, et al. Isolation, identification and enzyme characteristics of a strain producing chitosanase[J]. Guangdong Agricultural Sciences,2012,39(24):161−164. doi: 10.3969/j.issn.1004-874X.2012.24.050
|
[27] |
FAZLI Wahid, WANG Haisong, LU Yushi, et al. Preparation, characterization and antibacterial applications of carboxymethyl chitosan/CuO nanocomposite hydrogels[J]. International Journal of Biological Macromolecules,2017:690−695.
|
[28] |
SEVO M, DEGRASSI G, SKOKO N, et al. Production of glycosylated thermostable Providencia rettgeri penicillin G amidase in Pichia pastoris[J]. FEMS Yeast Research,2002,1:271−277.
|
[29] |
SINGH A K, MEHTA G, CHHATPAR H S. Optimization of medium constituents for improved chitinase production by Paenibacillus sp. D1 using statistical approach[J]. Lett Appl Microbiol,2009,49:708−714. doi: 10.1111/j.1472-765X.2009.02731.x
|
[1] | PENG Xuyang, CHEN Junran, CUI Hanyuan, HU Liwu, ZHANG Zidi, ZHU Xingyu, CHEN Cunkun. Volatile Substances of Different Hosts of Cistanche deserticola in Xinjiang Based on GC-IMS[J]. Science and Technology of Food Industry, 2024, 45(9): 272-279. DOI: 10.13386/j.issn1002-0306.2023050230 |
[2] | KAN Jintao, WANG Yuanyuan, SONG Fei, ZHANG Jianguo, ZHANG Yufeng. Effect of Frozen Periods on Volatile Flavor Compounds of Coconut Water Based on GC-IMS and Chemometrics Analysis[J]. Science and Technology of Food Industry, 2023, 44(19): 329-335. DOI: 10.13386/j.issn1002-0306.2022110273 |
[3] | YAN Chen, ZHANG Yunbin, XU Qijie, ZHOU Xuxia, DING Yuting, WANG Wenjie. Effect of Storage Positions on the Volatile Flavor Compounds (VFCs) of Paddy Rice through Gas Chromatography-Ion Mobility Spectroscopy (GC-IMS) Analysis[J]. Science and Technology of Food Industry, 2023, 44(17): 375-382. DOI: 10.13386/j.issn1002-0306.2022120073 |
[4] | Bingkun YANG, Ning JU, Yuhong DING, Rong GUO, Mianhong GONG. Characterization of Volatile Flavors of Fermented Sea-buckthorn Yoghurt Using Gas Chromatography-Ion Mobility Spectroscopy[J]. Science and Technology of Food Industry, 2023, 44(13): 308-315. DOI: 10.13386/j.issn1002-0306.2022080120 |
[5] | LIU Lili, YANG Hui, JING Xiong, ZHANG Yafang, XU Chen, YAN Zongke, QI Yaohua. Analysis of Volatile Compounds in Aged Fengxiang Crude Baijiu Based on GC-MS and GC-IMS[J]. Science and Technology of Food Industry, 2022, 43(23): 318-327. DOI: 10.13386/j.issn1002-0306.2022040054 |
[6] | LUO Yang, FENG Tao, WANG Kai, LI Dejun, MENG Xianle, SHI Mingliang, WANG Liang. Analysis of Difference Volatile Organic Compounds in Passion Fruit with Different Maturity via GC-IMS[J]. Science and Technology of Food Industry, 2022, 43(15): 321-328. DOI: 10.13386/j.issn1002-0306.2021120148 |
[7] | ZHANG Minmin, LU Yanxiang, ZHAO Zhiguo, CUI Li, YAN Huijiao, WANG Xiao, ZHAO Hengqiang. Rapid Discrimination of Different Years of Brewing Liquor by Gas Chromatography-Ion Mobility Spectroscopy Combined with Chemometrics Method[J]. Science and Technology of Food Industry, 2021, 42(14): 226-232. DOI: 10.13386/j.issn1002-0306.2020080205 |
[8] | Hang YIN, Wenhong ZHOU, Yunxia BAI, Xiaoling LIU. Analysis of the Flavor of Guangxi Luosi-Noodle and Luosi-Hot-Pot by Electronic Nose and Gas Chromatography-Ion Mobility Spectrometry (GC-IMS)[J]. Science and Technology of Food Industry, 2021, 42(9): 281-288. DOI: 10.13386/j.issn1002-0306.2020070197 |
[9] | Wensheng YAO, Shuangyu MA, Yingxuan CAI, Dengyong LIU, Mingcheng ZHANG, Hao ZHANG. Analysis of Volatile Flavor Substances in Mutton Shashlik Based on GC-IMS Technology[J]. Science and Technology of Food Industry, 2021, 42(8): 256-263. DOI: 10.13386/j.issn1002-0306.2020060339 |
[10] | GUO Mei-juan, CHAI Chun-xiang, LU Xiao-xiang, WANG Tian, FAN Hou-qin. Development and applications of HS-SPME-GC-MS technology on detection of volatile flavor components in aquatic product[J]. Science and Technology of Food Industry, 2014, (09): 368-371. DOI: 10.13386/j.issn1002-0306.2014.09.072 |
1. |
陈品文,杨贵先,蒲成伟,周立,杨贵川,唐明双,刘建中,祝正林. 南充辣木主要病虫害发生规律及其防控措施. 农技服务. 2024(03): 68-71 .
![]() | |
2. |
雷福红,龙继明,张祖兵,段波,马志亮,李海泉,赵春攀. 辣木茎叶、籽、果荚营养成分及提取物抗氧化活性研究. 中国食品添加剂. 2024(07): 40-45 .
![]() | |
3. |
张玲玲,黄幼霞,林水花,张文州,吴新泉. 辣木叶干粉制备工艺中添加载体及干燥技术研究. 东南园艺. 2024(06): 505-511 .
![]() | |
4. |
杨卓凡,宣攒威,罗浩鑫,郑智彬,朱锦鸿,周红祖,黄庆宝,余惠旻. 辣木叶及其有效成分抗高脂血症药理作用研究进展. 药物评价研究. 2023(04): 911-916 .
![]() | |
5. |
何至杭,刘丽,彭钟通,陈轶群,王艺颖,刘悦,曾曙才,莫其锋. 水氮耦合对辣木幼苗根系形态特征的影响. 广西植物. 2023(05): 936-946 .
![]() | |
6. |
张玉雯,蔡明,王福军,刘彦培,刘建勇,黄必志. 辣木作为蛋白饲料在家养动物饲喂上的应用进展. 草学. 2023(02): 66-77 .
![]() | |
7. |
陈冰冰,欧颖仪,叶灏铎,金昶言,梁兴唐,尹艳镇,郑韵英,曹庸,苗建银. 富硒辣木叶蛋白ACE抑制肽的酶解工艺优化及活性研究. 食品工业科技. 2022(03): 1-9 .
![]() | |
8. |
余芳,汪洪涛,郑梦瑶,朱龙龙. 辣木茶多酚提取工艺优化及其体外抗氧化活性. 农产品加工. 2022(07): 24-28+34 .
![]() | |
9. |
张明晓,李化,陈娜,向俊洁,林路洁,李志勇,杨滨. 一测多评法同时测定辣木叶中硫苷及黄酮类成分的含量. 中国中药杂志. 2022(12): 3285-3294 .
![]() | |
10. |
张欣,周天天,孔祥辉,姜威,候杨. 黑木耳辣木叶复合压片糖果生产工艺研究. 中国食物与营养. 2022(11): 15-18 .
![]() | |
11. |
付饶,张明烁,彭华胜,张子隽,李皓月,宋坪,黄秀兰,李志勇. 柬埔寨常用药用植物资源的整理与研究. 中国现代中药. 2022(12): 2322-2334 .
![]() | |
12. |
岑忠用,苏江,高丽霞,吕丽娥,黄喜苗. 响应面优化辣木叶游离氨基酸的提取工艺. 饲料研究. 2021(11): 85-89 .
![]() | |
13. |
Chidvilaphone Saythong,李家明,张玉鹏,唐燕飞,韦宗海,刘举祥,杨膺白,李梦梅. 发酵辣木叶对广西麻鸡生长性能、屠宰性能和肉品质的影响. 饲料研究. 2021(16): 20-24 .
![]() |