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Food Chem. 2013 Jun 1;138(2-3):1225-32. doi: 10.1016/j.foodchem.2012.11.067. Epub 2012 Nov 24.

Purification and characterisation of a novel chitinase from persimmon (Diospyros kaki) with antifungal activity.

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  • 1Bioresource Utilization Laboratory, College of Engineering, China Agricultural University, Beijing 100083, PR China.

Abstract

A novel chitinase from the persimmon fruit was isolated, purified and characterised in this report. The Diospyros kaki chitinase (DKC) was found to be a monomer with a molecular mass of 29 kDa. It exhibited optimal activity at pH 4.5 with broad pH stability from pH 4.0-9.0. It has an optimal temperature of 60°C and thermostable up to 60°C when incubated for 30 min. The internal peptide sequences of DKC showed similarity with other reported plant chitinases. It has the ability to hydrolyse colloidal chitin into chito-oligomers such as chitotriose, chitobiose and into its monomer N-acetylglucosamine. It can be used to degrade chitin waste into useful products such as chito-oligosacchaarides. DKC exhibited antifungal activity towards pathogenic fungus Trichoderma viride. Chitinases with antifungal property can be used as biocontrol agents replacing chemical fungicides.

PMID:
23411236
DOI:
10.1016/j.foodchem.2012.11.067
[PubMed - indexed for MEDLINE]
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