饲料植酸酶制剂储存稳定性的研究  

Studies on the Storage Stability of Phytase Preparation for Feedstuff

作　　者：潘力[1] 冉宇舟[1] 王亚琴[1] 罗立新[1] 邱天潮[1] 

机构地区：[1]华南理工大学生物科学与工程学院

出　　处：《食品与发酵工业》2006年第12期5-9,共5页Food and Fermentation Industries

基　　金：广东省自然科学基金项目(04020061);广东省科技攻关项目(2004B20201011)

摘　　要：酶制剂的储存稳定性问题是酶应用过程中最常遇到的实际问题。该研究的周期长,样品保存困难,研究手段缺乏。文中系统探讨了糖类和金属盐类物质对植酸酶制剂热稳定性的保护作用,添加金属盐离子对植酸酶制剂的热稳定效果明显优于各种糖类物质的保护效果,其中以添加金属盐MgSO4的热稳定效果最佳,糖类物质中淀粉最适合作为固体酶制剂的载体。同时创新性地引入了药物制剂稳定性的恒温加速试验研究方法,用于酶制剂储存稳定性的研究。比较了糖类和金属盐添加剂对植酸酶制剂储存稳定性的影响,为酶制剂储存稳定性的研究提供了新的研究方法。Due to the long research period, the difficulty in sample deposit and the lack of study methods, the storage stability of enzyme preparation was an important issue. In this study, the effect of various sugars and salts on the thermal stability of phytase preparation was investigated. Results indicated that the protecting effect on the thermal stability of phytase preparation was much better by adding salt than by adding sugars. And the best pro- tecting effect was caused by adding Mg^2 ＋ . The starch was testified to be the best carrier of solid phytase preparation. Furthermore, the thermostatic accelerated experiment, which was usually applied to investigate the stability of medicament, was originally introduced to investigate the conserved stability of phytase preparation and the effect of sugars and salts on the storage stability of phytase preparation was investigated using this method. It provided a novel assay to investigate the conserved stability of enzyme.

关 键 词：储存稳定性 金属盐离子 糖类 恒温加速试验 

分 类 号：S816.7[农业科学—饲料科学]