Shigemasa Y, Saito K, Sashiwa H, Saimoto H
Department of Materials Science, Faculty of Engineering, Tottori University, Japan.
Int J Biol Macromol. 1994 Feb;16(1):43-9. doi: 10.1016/0141-8130(94)90010-8.
The enzymatic (lysozyme, chitinase etc.) digestibility of chitins obtained from squid pen and shrimp shell, and of partially deacetylated chitins (DA-chitins) was investigated. The digestibility of various chitins by the chitinase from Bacillus sp. PI-7S was much higher than that by lysozyme, and beta-chitin was digested more smoothly than alpha-chitin. DA-chitin deacetylated under homogeneous conditions (DAC) was hydrolysed by lysozyme more rapidly than that deacetylated under heterogeneous conditions (DAC). DACs from shrimp shell and squid pen showed the same degree of digestibility by lysozyme in spite of a difference in the crystal structure of the original chitins. The crystal structure of chitin and the degree of N-acetyl group aggregation among DA-chitin molecules affect the enzymatic digestibility of chitin and DA-chitin, respectively.
研究了从鱿鱼笔和虾壳中获得的几丁质以及部分脱乙酰几丁质（DA-几丁质）的酶促（溶菌酶、几丁质酶等）消化率。芽孢杆菌属PI-7S的几丁质酶对各种几丁质的消化率远高于溶菌酶，且β-几丁质比α-几丁质的消化更顺利。在均相条件下脱乙酰的DA-几丁质（DAC）比在非均相条件下脱乙酰的DA-几丁质更易被溶菌酶水解。尽管原始几丁质的晶体结构存在差异，但虾壳和鱿鱼笔来源的DACs对溶菌酶的消化率相同。几丁质的晶体结构和DA-几丁质分子间N-乙酰基聚集程度分别影响几丁质和DA-几丁质的酶促消化率。
