Preparation of glucosamine by hydrolysis of chitosan with commercial α-amylase and glucoamylase

  • Sai-kun Pan
  • Sheng-jun Wu
  • Jin-moon Kim



In order to overcome the defects of chemical hydrolysis approach to prepare glucosamine, an enzymatic hydrolysis method was developed.


Glucosamine was prepared by hydrolyzing chitosan, employing α-amylase initially, and subsequently, glucoamylase.


The optimal hydrolyzing conditions were as follows: reaction time, 4 h; pH, 5.0; temperature, 50 °C; and, α-amylase, 80 U/g for the initial reaction. Subsequently, glucoamylase was added in the presence of α-amylase. The optimal reaction conditions were found to be: reaction time, 8 h; pH, 4.5; temperature, 55 °C; and, glucoamylase, 4 000 U/g. The hydrolysates were subject to filtrating, concentrating to about 20% (w/w), precipitating with five volumes of ethanol, and drying at 60 °C for 2 h. The content and the yield of glucosamine in the dried precipitate were 91.3% (w/w) and 86.2% (w/w), respectively.


The method developed in this study is a promising option in the preparation of glucosamine.

Key words

Glucosamine α-Amylase Glucoamylase Hydrolysis 

CLC number



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Copyright information

© Zhejiang University and Springer-Verlag Berlin Heidelberg 2011

Authors and Affiliations

  1. 1.Jiangsu Key Laboratory of Marine BiotechnologyHuaihai Institute of TechnologyLianyungangChina
  2. 2.School of Marine Science and TechnologyHuaihai Institute of TechnologyLianyungangChina
  3. 3.US Department of AgricultureFood Safety and Inspection Service, Office of Field OperationsAlbanyUSA

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