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    請使用永久網址來引用或連結此文件: https://tkuir.lib.tku.edu.tw/dspace/handle/987654321/18865

    題名: Conversion of shrimp shell by using Serratia sp. TKU017 fermentation for the production of enzymes and antioxidants
    作者: Wang, San-Lang;Li, J.Y.;Liang, Tzu-Wen;Hsieh, Jia-Lin;Tseng, Wan-Nine
    貢獻者: 淡江大學生命科學研究所
    關鍵詞: chitinase;protease;antioxidant activity;Serratia sp.;shrimp shell wastes
    日期: 2010-01
    上傳時間: 2013-02-27 09:39:59 (UTC+8)
    出版者: Seoul: HHan'gug Mi'saengmul Saengmyeong Gong Haghoe
    摘要: A chitinase (CHT), and a protease (PRO) were purified from the culture supernatant of Serratia sp. TKU017 with shrimp shell as the sole carbon/nitrogen source. The molecular masses of CHT and PRO determined by SDS-PAGE were approximately 65 kDa and 53 kDa, respectively. CHT was inhibited by Mn2+, Cu2+ and PRO was inhibited by most tested divalent metals, EDTA. The optimum pH, optimum temperature, pH stability, and thermal stability of CHT and PRO were (pH 5, 50°C, pH 5–7, <50°C) and (pH 9, 40°C, pH 5–11, <40°C), respectively. PRO retained 95% of its protease activity in the presence of 0.5 mM SDS. The result demonstrates that PRO is SDS-resistant protease and probably has a rigid structure. The 4th day supernatant showed the strongest antioxidant activity (70%, DPPH scavenging ability) and the highest total phenolic content (196±6.2 μg of gallic acid equival/mL). Significant associations between the antioxidant potency and the total phenolic content, as well as between the antioxidant potency and free amino groups, were found for the supernatant. With this method, we have shown that shrimp shell wastes can be utilized and it’s effective in the production of enzymes and antioxidants, facilitating its potential use in industrial applications and functional foods.
    關聯: Journal of Microbiology and Biotechnology 20(1), pp.117-126
    DOI: 10.4014/jmb.0905.05045
    顯示於類別:[生命科學研究所] 期刊論文


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