海藻酸钠珠粒中的支链淀粉复合 α-淀粉酶和葡萄糖苷酶：包埋增强和稳定性提高。
Pullulan-complexed α-amylase and glucosidase in alginate beads: enhanced entrapment and stability.
机构信息
Food Engineering and Technology Department, Institute of Chemical Technology, Nathalal Parekh Marg, Matunga, Mumbai 400 019, India.
Food Engineering and Technology Department, Institute of Chemical Technology, Nathalal Parekh Marg, Matunga, Mumbai 400 019, India.
出版信息
Carbohydr Polym. 2014 May 25;105:49-56. doi: 10.1016/j.carbpol.2014.01.066. Epub 2014 Jan 28.
Enhanced entrapment of the enzymes, α-amylase and glucoamylase, was found in alginate beads on addition of pullulan in the enzyme mixture. Under optimized process conditions of entrapment, enzymes-pullulan complex showed an entrapment of 85% in the alginate beads as opposed to 25% for the free enzymes. Beads of enzymes-pullulan complex showed lower inactivation rate constant and higher half life than corresponding beads of free enzymes. Activation energy of beads of enzymes-pullulan was increased by 6.81kJ/mole compared to beads of free enzymes. This implies better stability the enzymes in enzymes-pullulan beads along with increased immobilization yield. Moreover, enzymes-pullulan beads also showed pH stability at extreme acidic and alkaline pH. Addition of pullulan in the enzymes mixture lowered the Km and increased the Vmax as compared to beads of free enzymes. Hydrolysis of starch and reusability study showed better applicability of beads of enzymes-pullulan as compared to free enzymes.
在酶混合物中添加普鲁兰聚糖可增强海藻酸钠珠中 α-淀粉酶和糖化酶的包埋效果。在包埋的最佳工艺条件下，酶-普鲁兰聚糖复合物在海藻酸钠珠中的包埋率为 85%，而游离酶的包埋率为 25%。酶-普鲁兰聚糖复合物珠的失活速率常数较低，半衰期较高，与相应的游离酶珠相比。与游离酶珠相比，酶-普鲁兰聚糖珠的活化能增加了 6.81kJ/mol。这意味着酶-普鲁兰聚糖珠中的酶具有更好的稳定性，同时固定化产率也有所提高。此外，酶-普鲁兰聚糖珠在极端酸性和碱性 pH 值下也具有 pH 稳定性。与游离酶珠相比，在酶混合物中添加普鲁兰聚糖可降低 Km 值并增加 Vmax。与游离酶相比，淀粉的水解和重复使用研究表明，酶-普鲁兰聚糖珠具有更好的适用性。
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