School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xuefu Road, Xi'an Shaanxi 710021, China.
School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xuefu Road, Xi'an Shaanxi 710021, China.
Food Chem. 2021 Dec 1;364:130447. doi: 10.1016/j.foodchem.2021.130447. Epub 2021 Jun 24.
Anthocyanins, which are natural pigments and nutraceuticals, can be extracted from plant materials using enzyme-assisted methods. However, the enzymes used are often expensive, fragile, and hard to recover/reuse. In this study, cellulase and α-amylase were immobilized on amino-functionalized magnetic nanoparticles to prepare a magnetic nanobiocatalyst. The enzymes in this nanobiocatalyst exhibited higher stability and greater catalytic activity than free enzymes, including good thermal stability (50 to 70℃) and pH stability (pH 4.5-7.5). Nanobiocatalyst efficacy was demonstrated by extracting anthocyanins from black rice, with a maximum yield of 266 mg anthocyanin/100 g black rice obtained. After six reuse cycles, cellulase and α-amylase retained around 70% and 64% of their activity, respectively. Immobilization also increased their reusability. In summary, a novel magnetic nanobiocatalyst was developed for extracting anthocyanins from black rice, which may also have other applications within the food industry.
花色苷是天然色素和营养保健品，可以通过酶辅助方法从植物材料中提取。然而，所用的酶通常昂贵、脆弱且难以回收/再利用。在这项研究中，纤维素酶和α-淀粉酶被固定在氨基功能化的磁性纳米颗粒上，以制备磁性纳米生物催化剂。与游离酶相比，这种纳米生物催化剂中的酶具有更高的稳定性和更大的催化活性，包括良好的热稳定性（50 至 70℃）和 pH 稳定性（pH 4.5-7.5）。通过从黑米中提取花色苷来证明纳米生物催化剂的功效，可获得最大 266 mg/100 g 黑米花色苷的产率。经过六次重复使用循环后，纤维素酶和α-淀粉酶的活性分别保留了约 70%和 64%。固定化也提高了它们的可重复使用性。总之，开发了一种从黑米中提取花色苷的新型磁性纳米生物催化剂，它在食品工业中可能还有其他应用。
