Preparation of chitooligosaccharides with degree of polymerization higher than 6 by acid or enzymatic degradation of chitosan
- Author
- CABRERA, Juan Carlos1 2 ; VAN CUTSEM, Pierre2
[1] Laboratorio de Oligosacarinas, Departamento de Fisiologia y Biofiuimica Végétal, INCA, Cuba
[2] Unité de Recherche en Biologie Cellulaire Végétale, Facultés Universitaires Notre-Dame de la Paix, Belgium - Source
Biochemical engineering journal. 2005, Vol 25, Num 2, pp 165-172, 8 p ; ref : 28 ref
- ISSN
- 1369-703X
- Scientific domain
- Biochemistry, molecular biology, biophysics; Biotechnology
- Publisher
- Elsevier Science, Amsterdam
/
Elsevier Science, Lausanne
/
Elsevier Science, New York, NY
- Publication country
- Netherlands
- Document type
- Article
- Language
- English
- Author keyword
- Chitooligosaccharides Enzymatic hydrolysis: Acid hydrolysis Enzyme technology MALDI-TOF-MS Viscosity
- Keyword (fr)
- Acide Chitosane Dégradation Enzyme Hydrolyse MALDI Oligoside Polymérisation Réaction enzymatique Viscosité
- Keyword (en)
- Acids Chitosan Degradation Enzyme Hydrolysis Matrix assisted laser desorption ionization Oligosaccharide Polymerization Enzymatic reaction Viscosity
- Keyword (es)
- Acido Quitosano Degradación Enzima Hidrólisis MALDI Oligósido Polimerización Reacción enzimática Viscosidad
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A31 Biotechnology
- Discipline
- Biotechnology
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 17015758
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.bej.2005.04.025 
https://dx.doi.org/10.1016/j.bej.2005.04.025
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