基于响应面法的海藻酸钠固定β-呋喃果糖苷酶工艺优化  

Optimization of immobilization of β-fructofuranosidase to sodium alginate by response surface methodology

作　　者：江波[1,2] 米书梅[1,2] 阮征[1,2] 邓近平 黄亚霖 印遇龙[1,2,4] 

机构地区：[1]南昌大学食品学院,江西南昌330031 [2]南昌大学食品科学与技术国家重点实验室,江西南昌330047 [3]湖南帝亿生物科技有限公司,湖南长沙410148 [4]中国科学院亚热带农业生态研究所,湖南长沙410125

出　　处：《农业现代化研究》2016年第6期1206-1213,共8页Research of Agricultural Modernization

基　　金：江西省科技支撑项目(20132BBF60059);国家农业科技成果转化资金项目(2014GB2D200216)~~

摘　　要：糖苷酶在水解/合成生产功能性食品配料(含低聚糖)方面扮演着重要角色。为提高糖苷酶的重复利用率与稳定性,本文对影响海藻酸钠固定化β-呋喃果糖苷酶(β-fructofuranosidase,FFase)工艺的因素进行分析,利用响应面法对固定化酶工艺进行优化,最后对所得固定化酶的稳定性进行评价。结果表明:影响海藻酸钠固定化FFase工艺的关键因素及最佳条件为4 g/L海藻酸钠、固定42 min、交联温度26℃,酶活回收率为60.95%;在此条件下与游离酶相比,4℃下保存12 d后,酶活力依然有60%以上,具有良好的储存稳定性;在温度低于70℃范围内有良好的热稳定性。连续使用5次后,其固定酶活仍保持初始酶活的51.71%,具有良好的重复再利用性。Glycosidases play a vital role in the process of manufacturing functional ingredients. To improve the stability and repetitive usage of glycosidase, many important factors affecting the immobilization of β-fructofuranosidase to sodium alginate were investigated, and the immobilization parameters was optimized by response surface methodology. The crucial factors affecting the immobilization of β-fructofuranosidase contained sodium alginate concentration, immobilization time, and cross-linking temperature. The optimal immobilization conditions were obtained as follows： sodium alginate concentration 4 g/L, immobilization time 42 min, cross-linking temperature 26 ℃, and the recovery of enzyme activity 60.95%. Under the optimal conditions, the residual enzyme activity was more than 60% of the initial enzyme activity after storage for 12 d at 4 ℃. The thermal stability of immobilized FFase was higher than free FFase at 70 ℃. The enzyme activity retained over 51.71% of the initial value after the fifth repeat usage. It showed that the immobilized FFase had the better repetitive utilization.

关 键 词：低聚乳果糖 呋喃果糖苷酶 酶固定化 海藻酸钠 响应面法 

分 类 号：Q814.2[生物学—生物工程]