• 站内检索
    高级检索
  • 最新录用
    更多
文章摘要
氨基甲酸乙酯降解酶的固定化研究
Study on Immobilization of Urethanase
投稿时间:2020-05-13  修订日期:2020-06-14
DOI:
中文关键词: 固定化EC降解酶  酶学性质  EC去除率  气相色谱-质谱联用技术(GC/MS)  挥发性风味物质
英文关键词: immobilized urethanase  enzymatic properties  EC removal rate  Gas chromatography-Mass spectrometry (GC/MS)  volatile flavor substances
基金项目:国家自然科学基金(31560446, 31500092);兵团重点领域科技攻关项目(2019AB025, 2020AB014);石河子大学高层次人才启动项目(RCSX201712);石河子大学大学生研究训练计划项目资助。
作者单位E-mail
周雪燕 石河子大学食品学院 1727300059@qq.com 
石 淼 石河子大学食品学院  
康宁 石河子大学食品学院  
王壹 石河子大学食品学院  
郭晓丰 石河子大学食品学院  
王晓茜 石河子大学食品学院  
王 斌 石河子大学食品学院  
史学伟 石河子大学食品学院 376787802@qq.com 
摘要点击次数: 96
全文下载次数: 0
中文摘要:
      为了制备固定化酶,我们以5%的戊二醛溶液与壳聚糖交联8 h制备的载体对EC降解酶粗酶液进行固定化,并对固定化EC降解酶的酶学性质展开分析。结果表明:固定化EC降解酶的最适温度和最适pH分别是42℃和3.6;该酶在7-25%的乙醇范围内和使用次数在8次以内的酶活均保持在50%以上,说明该固定化酶的乙醇耐受范围广,催化活性高;而且分别在4℃和20℃下贮藏6周后的酶活损失率分别不足30%和40%。基于以上特性,为了考察实际应用效果,采用双水相萃取(ATPS)结合气相色谱-质谱联用(GC-MS)法和顶空固相微萃取结合气相色谱-质谱联用技术(HS-SPME-GC/MS)分析了游离酶和固定酶对美乐葡萄酒中EC和挥发性风味物质的影响。结果表明,固定化EC降解酶的EC去除率达30.9%,是游离酶的81.53%;EC降解酶的处理方式对葡萄酒中挥发性物质的含量没有显著的影响,只是引起了香气物质种类的减少和香气成分的改变,但固定化酶对挥发性风味物质的不利影响远不如游离酶大。
英文摘要:
      In order to prepare the immobilized enzyme, we used the carrier prepared by cross-linking 5% glutaraldehyde solution with chitosan for 8 h to immobilize the crude enzyme solution of urethanase and analyze the enzymatic properties of the immobilized urethanase. The results show that the optimal temperature and pH of the immobilized urethanase are 42℃ and 3.6 respectively; The enzyme activity within the range of 7-25% ethanol concentration and the number of uses within 8 times were kept above 50%, indicating that the immobilized enzyme has a wide ethanol tolerance range and high catalytic activity; and the enzymes stored at 4℃ and 20℃ for 6 weeks, the live loss rate is less than 30% and 40% respectively. Based on the above characteristics, in order to investigate the actual application effect, the two aqueous phase extraction (ATPS) combined with gas chromatography-mass spectrometry method and headspace solid phase micro extraction combined with gas chromatography-mass spectrometry analyzed the effect of free and immobilized enzyme on EC and volatile flavor substances in Merlot wine. The results showed that the EC removal rate of immobilized urethanase reached 30.9%, which was 81.53% of free enzymes; the treatment method of urethanase has no significant difference on the content of volatile substances, but only causes the reduction of aroma species and changes of aroma components. However, the adverse effects of immobilized enzymes on volatile flavor substances are far less significant than those of free enzymes.
View Fulltext   查看/发表评论  下载PDF阅读器