Kim Kyung W, Thomas R L, Lee Chan, Park Hyun J
Department of Packaging Science, Clemson University, Clemson, South Carolina 29634-0370, USA.
J Food Prot. 2003 Aug;66(8):1495-8. doi: 10.4315/0362-028x-66.8.1495.
The antimicrobial activity of native chitosan was compared to that of lipase-degraded chitosan. The effects of O-carboxymethylated (O-CM) substitution on native (molecular weight, 120; degree of deacetylation, 84.71%) and lipase-degraded chitosans were also investigated. The antimicrobial activity of native chitosan was more extensive than that of lipase-degraded chitosan; however, lipase-degraded chitosan was still highly effective and more water-soluble. O-CM chitosan derived from degraded chitosan was more effective than O-CM chitosan derived from native chitosan. O-CM substitution enhanced lipase-degraded chitosan's antimicrobial activity without reducing its solubility.
将天然壳聚糖的抗菌活性与脂肪酶降解壳聚糖的抗菌活性进行了比较。还研究了O-羧甲基化（O-CM）取代对天然壳聚糖（分子量120；脱乙酰度84.71%）和脂肪酶降解壳聚糖的影响。天然壳聚糖的抗菌活性比脂肪酶降解壳聚糖的抗菌活性更广泛；然而，脂肪酶降解壳聚糖仍然非常有效且更易溶于水。由降解壳聚糖衍生的O-CM壳聚糖比由天然壳聚糖衍生的O-CM壳聚糖更有效。O-CM取代增强了脂肪酶降解壳聚糖的抗菌活性，同时不降低其溶解度。
