食品与发酵工业2015，Vol.41Issue(5)：48-53,6.DOI:10.13995/j.cnki.11-1802/ts.201505009
采用复合保护剂提高重组普鲁兰酶稳定性
Enhancement of stability of recombinant Pullulanase by combination additive
摘要
Abstract
To enhance the thermostability and storage stability of recombinant pullulanase (PUL),protective additives and preservatives were added into the preparation of PUL,and the effects of combination additive on the thermostability of PUL at different temperatures were studied.Then the effects of combination additive and preservative on the storage stability of PUL at 25 ℃ were also investigated.The results indicated that gelatin,glycerin,Tween 20 and Ca2+ could significantly improve the thermostability of PUL.The optimal combination additive (Tween 20 2 mL/L,gelatin 6 g/L,glycerin 5％,Ca2+ 0.1 mol/L) was obtained using the orthogonal experimental design.The residual activity of PUL with combination additive maintained 96.07％ after incubating 1 h at 60 ℃,which was 85.29％ higher than that of control without protective additive.Furthermore,the half-life of PUL with combination additive was increased by 3.27 times compared to that of control at 55 ℃.Finally,the residual activity of PUL containing combination additive and preservatives (0.1％ potassium sorbate,0.1％ sodium benzoate) reached 85.25％ after storing at room temperature for 90 days,and thus met the requirements of industrialization.关键词
普鲁兰酶/保护剂/热稳定性Key words
pullulanase/protective additive/thermostability引用本文复制引用
赵伟超,聂尧,穆晓清,张荣珍,徐岩..采用复合保护剂提高重组普鲁兰酶稳定性[J].食品与发酵工业,2015,41(5):48-53,6.基金项目
国家重点基础研究发展计划(2011CB710800) （2011CB710800）
国家高技术研究发展计划(2012AA022207) （2012AA022207）
国家自然科学基金(21376107、21336009) （21376107、21336009）
高等学校学科创新引智计划(111计划,111-2-06) （111计划,111-2-06）
江苏高校优势学科建设工程项目 （）
