利用添加剂提高内切纤维素酶制剂的热稳定性  

Improvement of thermal stability of endocellulase by using additive agents

作　　者：李靖一[1] 于宏伟[1] 赵男[2] 马雯[1] 郭润芳[1] 

机构地区：[1]河北农业大学食品科技学院,保定071000 [2]河北省科学技术情报研究院,石家庄051000

出　　处：《食品科技》2014年第11期279-283,共5页Food Science and Technology

基　　金：河北省教育厅重点项目(ZH2011124)

摘　　要：为了提高内切纤维素酶的热稳定性,利用单因素试验和正交试验对多元醇类、糖类、金属离子以及蛋白质对酶热稳定性的影响进行了研究。结果表明,半乳糖、明胶、糊精能显著提高该内切纤维素酶的热稳定性,正交试验获得最佳复合稳定剂配比为:半乳糖4%、明胶1%、糊精8%。在该复合稳定剂作用下,65℃保温2 h后,酶活保留率达250.67%,显著提高了内切纤维素酶的热稳定性。In order to increase the thermal stability of endocellulase, the effects of different additives were investigated through single factor test and orthogonal test. The results showed that the adding of galactose, gelatinor, maltodextrin into the endocellulase solution could increase the thermal stability of endocellulase. Based on the results of orthogonal test, the best combination of combined protective agents, which included 4% galactose, 1% gelatin and 8% dextrin, was obtained. Under the protection of the combined protective agents, the enzyme activity remained 250.67% after being incubated at 65 ℃ for 2 h. The combined protective agents had a significant effect on the enhancement of the thermal stability of endocellulase.

关 键 词：内切纤维素酶 稳定剂 热稳定性 酶活保留率 

分 类 号：TS202.3[轻工技术与工程—食品科学]