Optimization of glucosamine production from tiger shrimp shell using extracellular semi pure chitinase enzyme produced by Mucor circinelloides

Candra, Nicholas (2019) Optimization of glucosamine production from tiger shrimp shell using extracellular semi pure chitinase enzyme produced by Mucor circinelloides. Masters thesis, UNSPECIFIED.

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Abstract

Chitin is a biodegradable polysaccharide that is commonly found in shrimp shell and commonly further processed into its derivatives, such as glucosamine that is extensively used in dietary supplements for the treatment of osteoarthritis, knee pain and back pain. This research was conducted to determine the optimum pH, temperature, substrate concentration and fermentation time for extracellular semi pure chitinase enzyme from Mucor circinelloides to be used in glucosamine production. The optimum pH was determined at different pH of 3, 4, 5, 6, 7, 8 and 9 and the optimum temperature was determined at 30, 40, 50, 60, 70 and 80°C using chitinase activity assay. Substrate concentration varies from 0.5, 1, 1.5 to 2% and fermentation time varies from 2, 4, 6, and 24 h was used to determine the optimum condition for glucosamine production. The result showed that the optimum pH of extracellular semi pure chitinase enzyme produced by Mucor circinelloides with colloidal chitin as substrate was 8 with highest chitinase activity of 5.79 ± 17 U/ml and the optimum temperature was 50°C with highest chitinase activity of 6.78 ± 0.13 U/ml. The optimum substrate concentration of extracellular semi pure chitinase enzyme produced by Mucor circinelloides with chitin isolated from tiger shrimp shell as substrate was 1.5% chitin with highest concentration of glucosamine produced of 1285.73 ± 66.19 ppm and the optimum period was 2 h with highest concentration of glucosamine produced of 1322.71 ± 45.43 ppm.

Item Type: Thesis (Masters)
Creators:
CreatorsNIMEmail
Candra, Nicholas00000006612UNSPECIFIED
Uncontrolled Keywords: Chitin, Chitanase Enzyme, Glucosamine, Mucor circinelloides, Tiger shrimp shell
Subjects: T Technology > TP Chemical technology > TP368-456 Food processing and manufacture
Depositing User: Mrs Marselita Harapan
Date Deposited: 19 Nov 2020 07:28
Last Modified: 19 Nov 2020 07:28
URI: http://repository.uph.edu/id/eprint/12541

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