Food Engineering and Technology Department, Institute of Chemical Technology, Nathalal Parekh Marg, Matunga, Mumbai-400 019, India.
Carbohydr Polym. 2013 Feb 15;92(2):1724-9. doi: 10.1016/j.carbpol.2012.11.009. Epub 2012 Nov 12.
Nine polysaccharides differing in structure and chemical nature were screened for their ability to conjugate with α-amylase by covalent binding for enhancing the thermal and pH stability of α-amylase. Among these polysaccharides, agar, dextran, pectin and xanthan showed better results but dextran stood out among all the polysaccharide for providing both thermal and pH stability to α-amylase. α-Amylase conjugated with agar, dextran, pectin and xanthan showed antimicrobial property with added preservative (0.2% sodium benzoate) in liquid formulation of α-amylase challenged with Bacillus subtilis and Escherichia coli. Dextran was the only polysaccharide which showed significant reduction of microbial growth of challenged organisms and aerobic flora without any preservative added. Aerobic flora could flourish well in the liquid α-amylase, but low temperature (4 °C), dextran, and preservative showed synergistic effect in efficiently increasing the storage life of liquid α-amylase.
筛选了 9 种结构和化学性质不同的多糖，通过共价键与α-淀粉酶结合，以增强α-淀粉酶的热稳定性和 pH 稳定性。在这些多糖中，琼脂、葡聚糖、果胶和黄原胶表现出更好的效果，但葡聚糖在所有多糖中脱颖而出，为α-淀粉酶提供了热稳定性和 pH 稳定性。与琼脂、葡聚糖、果胶和黄原胶结合的α-淀粉酶在液体α-淀粉酶制剂中表现出抗菌性能，添加了防腐剂（0.2%苯甲酸钠），可抵抗枯草芽孢杆菌和大肠杆菌。葡聚糖是唯一一种多糖，在不添加任何防腐剂的情况下，对受挑战的微生物生长和需氧菌有显著的抑制作用。需氧菌在液体α-淀粉酶中可以很好地繁殖，但低温（4°C）、葡聚糖和防腐剂具有协同作用，能有效地延长液体α-淀粉酶的储存寿命。
