超声波处理对酶的影响:解脱超声波驱动的形状变化和酶活性之间的关系
Bashar Kabawa1, Imca Sampers1, Katleen Raes1
1Research Unit VEG-i-TEC, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Campus Kortrijk, Sint-Martens-Latemlaan 2B, 8500 Kortrijk, Belgium.
Ultrasonics sonochemistry
|December 12, 2023
概括
超声波处理通过改变它们的光谱来改变酶结构,特别是乳酸酶. 然而,这种方法并没有增强提取应用的酶活性或催化潜力.
科学领域:
- 生物技术是生物技术.
- 酶学 是一种酶学.
- 食品科学 食品科学 食品科学
背景情况:
- 基于酶的提取是一种安全和环保的技术.
- 酵素应用的高成本需要提高酶活性的策略.
- 在新的治疗方法下了解酶行为对于优化提取过程至关重要.
研究的目的:
- 研究超声波处理对商业蜂酶和乳酶的影响.
- 在各种超声波条件下探索酶构成和催化潜力的变化.
- 为了确定超声波处理是否可以增强工业应用中的酶活性.
主要方法:
- 商用细胞酶和乳酸酶经过了超声波处理.
- 使用内在光谱学来监测酶构成的变化.
- 在最佳和非最佳条件下评估了酶催化潜力.
- 与热变质效应的比较.
主要成果:
- 超声波治疗显著降低了乳酸酶 (Pectinex® Ultra Clear和Pectinex® Ultra SPL) 的内在光强度,高达55%,超过了热变质效应.
- 光光谱的蓝色转移表明,在超声波下,pectinases的结构变化发生了变化.
- 超声波治疗没有显著改变酶活性,也没有改善乳酸酶或纤维酶的催化潜力.
- 符合性变化主要取决于交付的超声波总能量.
结论:
- 超声波处理会诱导pectinases的形状变化,但这些变化不会增强它们的催化活性.
- 观察到的形状变化可能发生在酶活性部位之外的区域.
- 目前的超声波处理参数不足以提高提取应用的酶性能.
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