Method for improving storage stability of D- tagatose-3-epimerase
An epimerase, storage stability technology, applied in the directions of isomerase, enzyme stabilization, biochemical equipment and methods, etc., can solve the problems of instability, storage environment restrictions, inconvenient handling, storage and transportation, etc. To achieve good protection effect, simple components, inhibition of growth and reproduction
Inactive Publication Date: 2014-09-17
JIANGNAN UNIV
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Problems solved by technology
[0003] However, in the process of industrial production and application, liquid enzymes are easily inactivated by various factors in the environment, which is a major barrier to the application of enzyme technology
The instability of the enzyme makes it necessary to be stored at low temperature and suitable pH, and the storage environment is greatly restricted, which is inconvenient for the processing, storage and transportation of D-tagatose-3-epimerase after production
Method used
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Embodiment 1
[0017] D-tagatose-3-epimerase produced by fermentation, centrifuged, high-pressure crushed, ultra-filtered and concentrated 10 times to obtain a crude enzyme solution with an enzyme activity of 100-1000U / mL, which was placed at 25°C After storage for 5, 10, and 15 days, the enzyme activity retention rates were 23.52%, 6.91%, and 2.23%, respectively.
Embodiment 2
[0019] Add 0.3 g / 100mL methyl p-hydroxybenzoate (Met) to the ultrafiltered enzyme solution, store at 25°C for 5, 10, and 15 days, and the enzyme activity retention rates are 79.31%, 71.20%, and 66.04%, respectively.
Embodiment 3
[0021] Add 0.3 g / 100mL methyl p-hydroxybenzoate and 2g / 100mL fructose to the ultrafiltered enzyme solution, store at 25°C for 5, 10, and 15 days, and the enzyme activity retention rates are 88.38%, 78.57%, and 73.52%, respectively.
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The invention discloses a method for improving storage stability of D- tagatose-3-epimerase and belongs to the technical field of food industry. Bacteriorhodopsin SK011 is taken as an original strain, and the D- tagatose-3-epimerase produced by fermentation is added with a certain stabilizer after centrifuging, high-pressure crushing, ultra-filtering and concentrating. The stabilizer comprises the following components: 0.1-0.5 g / 100mL of a preservative, 2-6 g / 100mL of sugars, 2-6 g / mL of alcohols, and 0.5-2.0 mmol / L of salts, wherein the preservative is para hydroxybenzene methyl formate (Met), the sugars are fructose, the alcohols are inositol, and the salts are MgSO4. The D-tagatose-3-epimerase stabilizer is simple in component, can inhibit growth and breeding of microorganisms very well, is almost free of toxicity, can be applied to the food industry, is good in protection effect on crude enzyme of the D- tagatose-3-epimerase, is stored for 15 days at 25 DEG C, and can improve enzyme activity retention rate of the enzyme to 97.74% from 2.2% on the condition that the stabilizer is not added.
Description
technical field [0001] The invention relates to a method for improving the storage stability of D-tagatose-3-epimerase, which belongs to the technical field of food industry. Background technique [0002] D-psicose is the epimer at the C-3 position of D-fructose, and it is a rare sugar with important functions. For example, its sweetness is equivalent to fructose, but it is hardly absorbed in the digestive tract, so it has an extremely low calorie value, which can prevent obesity and not cause hyperglycemia. In addition, it also has unique physiological functions, such as neuroprotection, reducing fat deposition, free radical scavenging function, etc. D-tagatose-3-epimerase is the most effective enzyme for biological production of D-psicose, and has great application value. [0003] However, in the process of industrial production and application, liquid enzymes are easily inactivated by various factors in the environment, which is a major barrier to the application of enz...
Claims
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IPC IPC(8): C12N9/96
CPCC12N9/96C12N9/90C12Y503/01
Inventor 江波张涛张巧沐万孟缪铭
Owner JIANGNAN UNIV
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