改进菌株,优化人工智能,以及对甜片中阿斯巴拉基纳酶介导的烯胺减少的灵敏度分析
Ernest Akwagiobe1, Maurice Ekpenyong2,3, Atim Asitok2,3
1Food and Industrial Microbiology Unit, Department of Microbiology, Faculty of Biological Sciences, University of Calabar, Calabar, Nigeria.
Journal of food science and technology
|July 10, 2023
概括
这项研究增强了来自Aspergillus sydowii的L-阿斯巴拉金酶的产生,以减少甜片中的烯胺. 优化条件实现了98.18%的烯胺减少,确保了更安全的食品加工.
科学领域:
- 食品科学与技术 食品科学与技术
- 生物技术是生物技术.
- 酵素工程是什么? 酶工程是什么
背景情况:
- 在癌症治疗和减少食品中的烯胺中,L-氨酸酶具有双重应用.
- 富含碳水化合物的食物,如甜片中的烯胺形成是一个健康问题.
- 提高L-酸酶的产生和优化其应用对于食品安全至关重要.
研究的目的:
- 用于改善使用血突变发生的L-asparaginase的生产.
- 使用计算智能优化工艺条件,以最大限度地减少甜片中的烯胺.
- 评估酶的稳定性及其对感官特性的影响.
主要方法:
- 大气压和室温等离子体 (ARTP) 突变发生被用来产生一种高产突变物.
- 人工神经网络 (ANN) 与遗传算法 (GA) 结合,用于流程优化.
- 全球敏感性分析确定了烯胺减少的关键过程参数.
主要成果:
- ARTP突变产生了一种突变 (Val-Asp-S-180-L),L-阿斯巴拉基酶活性增加了2.5倍.
- 在使用ANN-GA的优化条件下,甜片中的烯胺减少了98.18%.
- 该酶表现出显著的热稳定性,并没有对感官属性产生负面影响.
结论:
- 开发的突变和优化过程提供了一种可持续的方法来减少甜片中的烯胺.
- 最初的阿斯巴拉金含量被确定为影响生物过程的最敏感参数.
- 这项研究为行业中更健康,更安全的食品加工提供了途径.
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