几种多元醇对橡胶籽β-葡萄糖苷酶热稳定性的影响  

Effects of Several Polyols on the Thermal Stability of the β-Glycosidase in Rubber Seed

作　　者：王珂[1,2] 张烨[1,2] 刘石生[1,2] 彭婉莹 董文歆[1,2] 

机构地区：[1]海南大学热带生物资源教育部重点实验室,海口570228 [2]海南大学食品学院,海口570228

出　　处：《食品工业》2017年第4期14-17,共4页The Food Industry

基　　金：国家自然科学基金(31460407)

摘　　要：为提高橡胶籽β-葡萄糖苷酶的热稳定性,研究了几种不同的多羟基化合物——甘油、山梨醇、甘露醇、木糖醇和赤藓糖醇对橡胶籽β-葡萄糖苷酶热稳定性的影响情况,并对它们的作用效果进行比较。研究表明,多羟基化合物可以大幅提高β-葡萄糖苷酶的热稳定性,其中山梨醇的效果最佳,甘油的效果最差。此外,各多羟基化合物达到最佳保护效果所需的浓度也有差别。The effects of different polyhydroxy compounds, glycerol, D-sorbitol, D-mannitol, xylitol, erythritol on the thermal stability offl-glycosidase in rubber seed were studied, and the effects of several kinds of polyhydroxy compounds were compared. The results indicated that the sugars could remarkably improve the thermal stability of β-glycosidase. The effect of D-sorbitol was the best, second was D-mannitol, the effect of glycerol was the worst. In addition, each polyhydroxy compound concentration needed for achieve the best protection effect also had difference.

关 键 词：Β-葡萄糖苷酶 热稳定性 山梨醇 甘油 

分 类 号：O629.8[理学—有机化学]