摘要
糖苷酶在水解/合成生产功能性食品配料(含低聚糖)方面扮演着重要角色。为提高糖苷酶的重复利用率与稳定性,本文对影响海藻酸钠固定化β-呋喃果糖苷酶(β-fructofuranosidase,FFase)工艺的因素进行分析,利用响应面法对固定化酶工艺进行优化,最后对所得固定化酶的稳定性进行评价。结果表明:影响海藻酸钠固定化FFase工艺的关键因素及最佳条件为4 g/L海藻酸钠、固定42 min、交联温度26℃,酶活回收率为60.95%;在此条件下与游离酶相比,4℃下保存12 d后,酶活力依然有60%以上,具有良好的储存稳定性;在温度低于70℃范围内有良好的热稳定性。连续使用5次后,其固定酶活仍保持初始酶活的51.71%,具有良好的重复再利用性。
Glycosidases play a vital role in the process of manufacturing functional ingredients. To improve the stability and repetitive usage of glycosidase, many important factors affecting the immobilization of β-fructofuranosidase to sodium alginate were investigated, and the immobilization parameters was optimized by response surface methodology. The crucial factors affecting the immobilization of β-fructofuranosidase contained sodium alginate concentration, immobilization time, and cross-linking temperature. The optimal immobilization conditions were obtained as follows： sodium alginate concentration 4 g/L, immobilization time 42 min, cross-linking temperature 26 ℃, and the recovery of enzyme activity 60.95%. Under the optimal conditions, the residual enzyme activity was more than 60% of the initial enzyme activity after storage for 12 d at 4 ℃. The thermal stability of immobilized FFase was higher than free FFase at 70 ℃. The enzyme activity retained over 51.71% of the initial value after the fifth repeat usage. It showed that the immobilized FFase had the better repetitive utilization.
出处
《农业现代化研究》
CSCD
北大核心
2016年第6期1206-1213,共8页
Research of Agricultural Modernization
基金
江西省科技支撑项目(20132BBF60059)
国家农业科技成果转化资金项目(2014GB2D200216)~~
关键词
低聚乳果糖
呋喃果糖苷酶
酶固定化
海藻酸钠
响应面法
lactosucrose, fructofuranosidase, enzyme immobilization, sodium alginate, response surface methodology
