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Preparation method and application of high-tolerance beta-glucosidase

A technology of glucosidase and glucose, which is applied in the direction of biochemical equipment and methods, glycosylase, skin care preparations, etc., which can solve the problem of unsatisfactory retention rate of β-glucosidase enzyme activity, β-glucosidase Low retention rate of enzyme activity and other issues, to achieve the effects of short preparation time, improved tolerance, and high enzyme loading

Inactive Publication Date: 2020-04-14
陈炜山
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Beta-glucosidase enzyme activity retention rate is not very ideal in the process of storage and use, so inventor has provided a kind of preparation method and application means of new beta-glucosidase from commercial and technical point of view, guarantees The durability and service life of β-glucosidase to solve the technical problem of low retention rate of β-glucosidase enzyme activity, thus providing the possibility to reduce the production cost of β-glucosidase

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A preparation method of high-tolerant β-glucosidase, the β-glucosidase with aroma-enhancing function isolated from Aspergillus aculeatus, β-glucosidase can hydrolyze and release bonded aroma substances, and fix β-glucosidase can hydrolyze the non-reducing β-D-glucosidic bond bound to the terminal, and at the same time release β-D-glucose and corresponding ligands, and these β-D-glucose and corresponding ligands combine to form Bonded aroma substances, the aroma-enhancing effect of immobilized β-glucosidase is better than that of unimmobilized β-glucosidase, including the following steps:

[0026] S1. Insert the selected Aspergillus aculeatus into PDB medium (200g of potatoes, 20g of glucose, 16g of agar powder, diluted with 1000ml of distilled water) for 3 days of activation culture, and the ambient temperature of the activation culture is kept at 28°C±2°C;

[0027] S2. Put the activated Aspergillus aculeatus into a shaker for fermentation shaker culture, the culture ti...

Embodiment 2

[0038] A preparation method of high-tolerant β-glucosidase, the β-glucosidase with aroma-enhancing function isolated from Aspergillus aculeatus, β-glucosidase can hydrolyze and release bonded aroma substances, and fix β-glucosidase can hydrolyze the non-reducing β-D-glucosidic bond bound to the terminal, and at the same time release β-D-glucose and corresponding ligands, and these β-D-glucose and corresponding ligands combine to form Bonded aroma substances, the aroma-enhancing effect of immobilized β-glucosidase is better than that of unimmobilized β-glucosidase, including the following steps:

[0039] S1. Insert the selected Aspergillus aculeatus into PDB medium (200g of potatoes, 20g of glucose, 16g of agar powder, diluted with 1000ml of distilled water) for 3 days of activation culture, and the ambient temperature of the activation culture is kept at 28°C±2°C;

[0040] S2. Put the Aspergillus aculeatus after the activated culture into the shaker for fermentation shaker cul...

Embodiment 3

[0051] A preparation method of high-tolerant β-glucosidase, the β-glucosidase with aroma-enhancing function isolated from Aspergillus aculeatus, β-glucosidase can hydrolyze and release bonded aroma substances, and fix β-glucosidase can hydrolyze the non-reducing β-D-glucosidic bond bound to the terminal, and at the same time release β-D-glucose and corresponding ligands, and these β-D-glucose and corresponding ligands combine to form Bonded aroma substances, the aroma-enhancing effect of immobilized β-glucosidase is better than that of unimmobilized β-glucosidase, including the following steps:

[0052] S1. Insert the selected Aspergillus aculeatus into PDB medium (200g of potatoes, 20g of glucose, 16g of agar powder, diluted with 1000ml of distilled water) for 3 days of activation culture, and the ambient temperature of the activation culture is kept at 28°C±2°C;

[0053] S2. Put the activated Aspergillus aculeatus into a shaker for fermentation shaker culture, the culture ti...

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Abstract

Relating to the technical field of chemical industry, the invention discloses a preparation method and application of high-tolerance beta-glucosidase. The method includes: separating beta-glucosidasefrom aspergillus aculeatus, and subjecting immobilized beta-glucosidase to degelatinization treatment to obtain a beta-glucosidase liquid, selecting 15% of aloe, 1.5% of an alcohol extracted solution,0.2% of hyaluronic acid, and the balance deionized water, respectively adding 0, 10U / L, 20U / L, 30U / L and 40U / L distribution collection enzyme solutions subjected to 0.25 sodium chloride gradient elution after DEAE chromatography, standing the mixed solution for 40 days at an environment temperature of 45-55DEG C, cooling the mixed solution subjected to standing for 2-3d, and conducting subpackaging and bottling so as to obtain a moisturizing essence finished product. Through gelatinization of the prepared beta-glucosidase, high enzyme loading capacity of the beta-glucosidase is guaranteed, sothat the tolerance of the beta-glucosidase is substantially improved, at the same time, the operation is simple, the preparation time is short, the influence on the enzyme activity is low, the biochemical properties of the enzyme are enhanced, and the production cost is reduced.

Description

technical field [0001] The invention relates to the technical field of chemical industry, in particular to a preparation method and application of a high-tolerance beta-glucosidase. Background technique [0002] β-glucosidase is an aromatizing enzyme, also known as β-D-glucoside hydrolase (abbreviated as β-GC enzyme). , β-glucosidase hydrolyzes to release bonded aroma substances, so it is used as an aromatizing enzyme in many cosmetics. It can hydrolyze the non-reducing β-D-glucoside bond bound to the terminal, and release β-D-glucose and the corresponding ligand at the same time. This enzyme exists in many plants, and also exists in some yeasts, molds, wood In molds, bacteria and even insects, β-glucosidase can hydrolyze the flavor precursor β-glucoside in fruits, vegetables and tea into aroma substances with strong natural flavor. [0003] Beta-glucosidase enzyme activity retention rate is not very ideal in the process of storage and use, so inventor provides a kind of p...

Claims

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Application Information

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IPC IPC(8): C12N9/42A61K8/66A61Q19/00
CPCA61K8/66A61Q19/00C12N9/2445C12Y302/01021
Inventor 袁辉陈炜山
Owner 陈炜山
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