Novel alpha-amylase heat stabilizer
A heat stabilizer, amylase technology, applied in the direction of enzyme stabilization, enzymes, enzymes, etc., can solve problems such as limited stabilization, achieve good biocompatibility, expand the scope of application, and low prices.
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Embodiment 1
[0019] Chitosan was degraded to obtain a water-soluble degradation product with a degree of polymerization of 37, which was prepared into an aqueous solution with a concentration of 20 g / L and placed in a refrigerator for subsequent use.
[0020] Take 10mL of the prepared chitosan degradation product solution and dilute it in 230mL of distilled water, heat it in a constant temperature water bath to be tested, and when the temperature reaches 90°C, add 10mL of 1g / L Bacillus subtilis mesophilic α-amylase solution to the solution , start timing, take 1ml sample at regular intervals and add to 1mL 2g / L starch solution, measure the enzymatic activity of α-amylase at this time. One unit of enzyme activity is defined as the amount (mg) of starch hydrolyzed by 1 mg of enzyme within 1 min at 40°C.
[0021] Then, under the above conditions, test the inactivation half-life t of Bacillus subtilis α-amylase in 0.05M calcium chloride solution and without heating stabilizer 1 / 2 (relative re...
Embodiment 2
[0027] Chitosan was degraded to obtain a water-soluble degradation product with a degree of polymerization of 25, which was formulated into a solution with a concentration of 20 g / L and placed in a refrigerator for subsequent use.
[0028] Take 10mL of the prepared chitosan degradation product solution and dilute it in 230mL of distilled water, place it in a constant temperature water bath to be tested and heat it, after reaching the measurement temperature, add 10mL of 1g / L Bacillus subtilis mesophilic α-amylase solution in the solution, Start timing, take 1ml sample at regular intervals and add it to 1mL 2g / L starch solution, measure the enzyme activity of α-amylase at this time (1 enzyme activity unit is defined as the amount of starch hydrolyzed by 1mg enzyme within 1min at 40°C (mg)).
[0029] Under the above conditions, test the inactivation half-life (t 1 / 2 ) and the relative remaining enzyme activity (%) when processing 10 minutes, and compare with the stabilizing eff...
Embodiment 3
[0034] Chitosan was degraded to obtain a water-soluble degradation product with a degree of polymerization of 20, which was formulated into a solution with a concentration of 20 g / L and placed in a refrigerator for subsequent use.
[0035] Take a certain amount of prepared chitosan degradation product solution and dilute it in distilled water, heat it in a constant temperature water bath to be tested, and when the temperature reaches 90°C, add 10mL 1g / L Bacillus subtilis medium temperature α-amylase solution into the solution , start timing, and take 1ml sample at regular intervals and add it to 1mL 2g / L starch solution to measure the enzyme activity of α-amylase (1 enzyme activity unit is defined as the amount of starch hydrolyzed by 1mg enzyme within 1min at 40°C ( mg)).
[0036] When comparing the inactivation half-life of α-amylase (t 1 / 2 ) and the relative remaining enzyme activity (%) when processing 10 minutes, the results are shown in table 3:
[0037] Table 3 Stabil...
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