Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Preparation method for transglutaminase liquid enzyme activity stable preparation

A technology for glutamine and stabilizing preparations is applied in the field of preparation of glutamine transaminase liquid enzyme activity stabilizing preparations, and achieves the effects of easy availability, reduced production cost and low cost

Inactive Publication Date: 2019-09-06
TAIXING DONGSHENG FOOD TECH
View PDF5 Cites 2 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, transglutaminase preparations are mainly powder preparations, but there are many problems in terms of production cost, safety protection and application.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Preparation method for transglutaminase liquid enzyme activity stable preparation
  • Preparation method for transglutaminase liquid enzyme activity stable preparation
  • Preparation method for transglutaminase liquid enzyme activity stable preparation

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0027] The preparation method of the stable preparation of transglutaminase liquid enzyme activity proposed by the present invention comprises steps:

[0028] 1) Enzyme powder dissolution: mix transglutaminase enzyme powder with water, dissolve and centrifuge, and take the supernatant;

[0029] 2) Sterilization: use 0.22μm membrane filter to sterilize the enzyme solution and reagents;

[0030] 3) Mixing: Quantitatively measure or weigh the enzyme solution, water activity regulator, and redox potential agent obtained in step 2), mix, make up 100% volume with a pH regulator, and mix evenly; obtain the glutamine Enzymatic stable preparation of amide transaminase liquid enzyme.

[0031] It further includes step 4) placing in a constant temperature environment at 37°C. For example, place it in a constant temperature environment at 37°C for one month, and measure the final enzyme activity. Such as figure 1 shown.

[0032] In order to achieve the above object, the present invent...

Embodiment 1

[0035] Inactivation situation under different temperatures under the pure enzyme liquid of embodiment 1

[0036] The pure enzyme solution with a concentration of 100U / mL was treated in a water bath at different temperatures for different times, and the enzyme activity was measured. The specific results are shown in Table 1.

[0037] Table 1. Changes in enzyme activity at different temperatures and at different times

[0038]

[0039]

[0040] The data in Table 1 show that under the same treatment time, transglutaminase loses less enzyme activity at 45°C, almost no enzyme activity after treatment at 60°C for 30 minutes, and the rate of enzyme activity inactivation is the fastest at 55°C for 30 minutes. Therefore, 55°C, 30min is selected as the temperature and time of the heat treatment experiment after comprehensive consideration.

Embodiment 2

[0041] The influence on the thermal stability of liquid enzyme under the different water activity modifiers of embodiment 2

[0042]Different single water activity regulators were mixed with 100U / mL pure enzyme solution at a ratio of 1:1, and treated in a 55°C water bath for 30 minutes. After the treatment, the enzyme activity was quickly measured in an ice water bath.

[0043] Table 2. Examples of enzyme activity stability under different carbohydrate treatments

[0044]

[0045] The data in Table 2 show that the addition of sugars in the water activity agent can prolong the stability of transglutaminase at high temperatures, and glucose, trehalose, and sucrose have a greater impact on the preservation rate of enzyme activity. % as an example, the enzyme activity preservation rate under 55 ℃ 30min treatment is above 74%. Therefore, glucose, trehalose, and sucrose are preferably selected as water activity regulators for prolonging the long-term storage of enzyme liquid.

...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a preparation method for a transglutaminase liquid enzyme activity stable preparation. The preparation method includes the following steps: step 1) a step of enzyme powder dissolution, namely the step of mixing transglutaminase powder and water, dissolving and performing centrifugation to take supernatant; step 2) a step of degerming, namely the step of adopting a film of 0.22 [mu]m to filter a degerming enzyme liquid and a reagent; and step 3) a step of mixing, namely the step of quantitatively measuring or weighing an enzyme liquid, a water activity regulator and a redox potential agent, performing mixing, using a pH conditioning agent to supplement 100% volume, and performing uniform mixing so that the transglutaminase liquid enzyme activity stable preparation can be obtained. The stability of the enzyme activity of a transglutaminase liquid enzyme in the preparation prepared by the method can be enhanced, and the corruption of microorganisms cannot occur; and the technical problems in the prior art that the enzyme activity of the transglutaminase liquid enzyme is hard to preserve for a long time can be solved, so that the preparation method can have wideapplication prospects.

Description

technical field [0001] The invention belongs to the fields of enzyme preparations and food additives, and in particular relates to a preparation method of a liquid enzyme activity stable preparation of transglutaminase. Background technique [0002] Transglutaminase (English abbreviation Transglutaminase, abbreviated as TG) is a monomeric protein with an active center and a molecular weight of about 38,000 composed of 331 amino acids, which can catalyze the intramolecular and intermolecular glutamic acid residues and lysine Covalent crosslinks are formed between acid residues, which have a significant impact on protein properties, gel ability, thermal stability, and water holding capacity, thereby improving the structural and functional properties of proteins and endowing food proteins with unique properties. Texture and taste. These characteristics make transglutaminase widely used in food processing such as meat products, aquatic products, soybean products, flour products...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): C12N9/96C12N9/10
CPCC12N9/96C12N9/1044C12Y203/02013
Inventor 贺晓洁金明飞任越舟王玲转张玉如步国建张晓健
Owner TAIXING DONGSHENG FOOD TECH
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com