Immobilized enzyme conversion preparation method for allyl isothiocyanate

Abstract

The invention discloses an immobilized enzyme conversion preparation method for allyl isothiocyanate, and belongs to the technology of preparation. The preparation method comprises the following steps: extracting myrosinase; performing magnetic bead activating; performing cross-linking immobilizing on the myrosinase; converting the immobilized myrosinase to prepare allyl isothiocyanate. The problems that degradation products are uncontrollable, the conversion rate of a target product is low, the cost is high and the like in the natural conversion process of allyl isothiocyanate are solved; the reutilization of an enzyme is realized; the application value of the enzyme is greatly improved; the requirements on environment friendliness and safety are really met; meanwhile, the production cost is low; the method is high in practicability and generalization performance.

Description

technical field [0001] The invention relates to a method for preparing an immobilized enzyme of allyl isothiocyanate, which belongs to the preparation technology. Background technique [0002] Allyl isothiocyanate (AITC for short) is the main flavor substance of mustard oil. Due to its unique taste and antibacterial properties, recent studies have found that it can inhibit the growth of cancer cells, and it can also replace methyl bromide as soil in agriculture. Disinfectants, so allyl isothiocyanate has a wide range of applications in food additives, food antibacterial and antiseptic, medical anticancer and soil disinfection. At present, most of the isothiocyanates are prepared by chemical synthesis in the market. This product has certain chemical hazards and cannot be directly used in food preservation. It is an inevitable trend to replace chemically synthesized preservatives with natural food preservatives. Due to the complex synthesis process and high toxicity of the re...

AI Technical Summary

Problems solved by technology

At present, most of the isothiocyanates are prepared by chemical synthesis in the market. This product has certain chemical hazards and cannot be directly used in food preservation. It is an inevitable trend to replace chemically synthesized preservatives with natural food preservatives.

The artificially synthesized allyl isothiocyanate is very risky in the food industry due to its complex synthesis process and high toxicity of reagents.

However, in the natural conversion process of allyl isothiocyanate, there are defects such as uncontrollable, low yield, and high cost, and the hydrolyzed products vary with conditions.

And the catalyst myrosinase exists in the form of free enzyme in the horseradish plant, it is difficult to use repeatedly or continuously in the enzyme-catalyzed reaction, and it is also difficult to realize continuous and automatic

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