Alloue W A M, Destain J, Ongena M, Blecker C, Thonart P
Centre Wallon de Biologie Industrielle (CWBI), Unite de Bio-industries, Faculte Universitaire des Sciences Agronomiques de Gembloux, Passage des Deportes, 2-B-5030 Gembloux, Belgique.
Prep Biochem Biotechnol. 2008;38(3):217-28. doi: 10.1080/10826060802164462.
This work investigated the effects of monopropylene glycol, protease inhibitor, and gamma irradiation on Yarrowia lipolytica lipase stability during storage. Enzyme liquid stabilization was achieved by addition of monopropylene glycol (MPG) at respective concentrations of 50, 75, and 90%, the protease inhibitors (P2714 and P8215) at 0.1%, and the gamma irradiation with 10kGy, 15kGy, and 25kGy doses. The results showed that monopropylene glycol limited the microorganism growth and decreased the enzymatic activity at high concentration (up to 50%), at two temperatures (20 and 4 degrees C). Enzyme stored at 20 degrees C lost its activity by 80% after two months. This loss was attributed to the protease's effect. At this temperature, the protease's activities have been limited by the specific inhibitors. The gamma irradiations improve microbial safety of liquid enzyme.
本研究考察了单丙二醇、蛋白酶抑制剂和γ射线辐照对解脂耶氏酵母脂肪酶储存稳定性的影响。通过分别添加浓度为50%、75%和90%的单丙二醇（MPG）、0.1%的蛋白酶抑制剂（P2714和P8215）以及剂量为10kGy、15kGy和25kGy的γ射线辐照来实现酶液的稳定化。结果表明，在两个温度（20℃和4℃）下，高浓度（高达50%）的单丙二醇会限制微生物生长并降低酶活性。在20℃下储存的酶在两个月后活性丧失了80%。这种活性丧失归因于蛋白酶的作用。在此温度下，蛋白酶的活性受到特定抑制剂的限制。γ射线辐照提高了液体酶的微生物安全性。
