Bernal Claudia, Guzman Fanny, Illanes Andres, Wilson Lorena
Instituto de Investigación Multidisciplinario en Ciencia y Tecnología, Universidad de La Serena, Raúl Bitran 1305, La Serena, Chile; Tecnología Enzimática para Bioprocesos, Departamento de Ingeniería de Alimentos, Universidad de La Serena, Raúl Bitran 1305, La Serena, Chile.
Laboratorio de Síntesis de Péptidos, Núcleo de Biotecnología Curauma, Pontificia Universidad Católica de Valparaíso, Chile.
Food Chem. 2018 Jan 15;239:189-195. doi: 10.1016/j.foodchem.2017.06.105. Epub 2017 Jun 20.
Lipoaminoacids, as surfactants, are an excellent option for food industry due to the currently trends in consumption of functional and natural ingredients. Synthesis of lauroyl glycine lipoaminoacid was carried out with a lipase from Pseudomonas stutzeri and a protease from Bacillus subtilis, which were immobilized in octyl-glyoxyl silica and glyoxyl-silica supports, respectively, comparing their catalytic performance. The enzymatic selectivity towards the lipoaminoacid instead of the dipeptide glycylglycine and synthesis yield were evaluated with respect to the characteristics of the immobilized biocatalysts and synthesis conditions. Three solvents were tested as reaction media for evaluating the expressed activity, stability and catalytic behavior during synthesis. Results indicate that both enzymes favor the lauroyl glycine synthesis over the peptide synthesis, but the immobilized protease has the best balance between selectivity and yield: 40% yield for lauroyl glycine and less than 5% for dipeptide after 96h of synthesis, at 45°C and acetone as solvent.
由于目前功能性和天然成分的消费趋势，脂氨基酸作为表面活性剂，是食品工业的一个极佳选择。用分别固定在辛基 - 乙二醛硅胶和乙二醛 - 硅胶载体上的施氏假单胞菌脂肪酶和枯草芽孢杆菌蛋白酶进行月桂酰甘氨酸脂氨基酸的合成，并比较它们的催化性能。针对固定化生物催化剂的特性和合成条件，评估了酶对脂氨基酸而非二肽甘氨酰甘氨酸的选择性以及合成产率。测试了三种溶剂作为反应介质，以评估合成过程中的表达活性、稳定性和催化行为。结果表明，两种酶都更有利于月桂酰甘氨酸的合成而非肽的合成，但固定化蛋白酶在选择性和产率之间具有最佳平衡：在45°C和以丙酮为溶剂的条件下合成96小时后，月桂酰甘氨酸的产率为40%，二肽的产率低于5%。
