Characteristics and adsorption kinetics of Kunitz trypsin inhibitor and lectin by using chitosan/TPP/genipin co-crosslinked beads

• Main Authors: Ya-shen Lin, 林雅申
• Other Authors: Min-Lang Tsai
• Format: Others
• Language: zh-TW
• Published: 2012
• Online Access: http://ndltd.ncl.edu.tw/handle/71031526068122148131

碩士 === 國立臺灣海洋大學 === 食品科學系 === 100 === Chitosan/tripolyphpsphate/genipin co-crosslinked beads (CTGB 7, CTGB 8, CTGB 9) was prepared in different pH solutions (pH 7.0, 8.0 and 9.0) by ionic and chemical co-crosslinking mechanism. Between characteristics of CTGBs, including color, degree of crosslinking, appearance, interior structure and the adsorption capacity of Kunitz trypsin inhibitor (KTI) and lectin were different. The interactions between CTGBs and KTI and lectin are electrostatic, hydrophobic interaction and hydrogen bond. The adsorption capacity varied with changing pH, and the maximum adsorption ratio of KTI and lectin occurred at pH 4.5 and 5.7, respectively. Both adsorption kinetics and theoretical isotherm models indicated that KTI and lectin could be effectively adsorbed by CTGBs, and the adsorption capacities were influenced by the pH, the initial protein concentration and temperature. The experimental data fitted well to Freundlich model and pseudo-second-order kinetic model. The maximum monolayer adsorption capacities (qm) obtained from the Langmuir model of the CTGBs between KTI and lectin were very different, 7.11 mg/g for KTI and 0.90 mg/g for lectin. The maximum adsorption ratio of KTI from soybean whey was 69.41% by CTGB 7 at pH 4.5. However the maximum adsorption ratio by CTGB 7, CTGB 8, and CTGB 9 for lectin from soybean whey were only 4.03%-16.41%. These results suggested that the different adsorption capacities between KTI and lectin from soybean whey may be caused by competitive adsorption effects and different qm.