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鳞杯伞α-半乳糖苷酶的固定化及其对豆浆中低聚糖的水解作用
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Immobilization of α-galactosidase from Clitocybe squamulose and its Hydrolysis of Oigosaccharides in Soybean Milk
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    摘要:

    采用海藻酸钠包埋法和壳聚糖交联法固定化鳞杯伞产生的α-半乳糖苷酶,通过比较固定化酶和游离酶的最适pH、pH稳定性、最适温度、温度稳定性、保存时间及两种固定化酶对豆浆中低聚糖的水解作用及操作稳定性等,探究较适宜于鳞杯伞α-半乳糖苷酶的固定化载体。结果表明:鳞杯伞α-半乳糖苷酶最佳硫酸铵饱和度为80%;两种固定化方法酶活性保持率都达到了50%以上,且固定化酶的温度稳定性、pH稳定性、保存时间相比游离酶都有提升;比较两种固定化酶,壳聚糖固定化酶的温度、酸度稳定性及操作稳定性要优于海藻酸钠固定化酶,但保存时间和对豆浆中低聚糖的水解效率要低于后者,两种固定化酶重复使用3次后低聚糖水解率在85%以上,相比于海藻酸钠,壳聚糖更适宜作为鳞杯伞α-半乳糖苷酶的固定化载体。

    Abstract:

    Sodium alginate embedding method and chitosan crosslinking method were used to immobilize α -galactosidase from Clitocybe squamulosa. The optimum pH, pH stability, optimum temperature, temperature stability, storage time of immobilized enzyme and free enzyme were compared. The hydrolysis on oligosaccharides in soymilk and operational stability of the two immobilized enzymes are compared. The results showed that the optimal saturation of ammonium sulfate was 80% for α-galactosidase from C. squamulosa. The enzyme activity retention rates of the two immobilized methods were both more than 50%, and the temperature stability, pH stability and storage time of immobilized enzyme were improved compared with that of free enzyme. After comparing the two immobilized enzymes, the temperature, acidity stability and operation stability of chitosan immobilized enzyme were better than that of sodium alginate immobilized enzyme. But the hydrolysis efficiency of chitosan immobilized enzyme on soymilk oligosaccharide was lower than the latter. The hydrolysis rate of oligosaccharide was more than 85% after the two immobilized enzymes were reused for 3 times. Compared with sodium alginate, chitosan was more suitable to be the immobilized carrier of α -galactosidase from C. squamulosa.

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左宁柯,常明昌,孟俊龙,王昭玉,武 斌,徐丽婧*.鳞杯伞α-半乳糖苷酶的固定化及其对豆浆中低聚糖的水解作用[J].粮油食品科技,2022,30(2):140-147.

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  • 在线发布日期: 2022-03-24
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