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Updated: Jun 30, 2025

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耐热的细菌L-asparaginase用于聚烯胺抑制和基突变分析

Srivarshan Shanmuga Sundaram¹, Aravind Kannan¹, Pratham Gour Chintaluri¹

¹School of Chemical and Biotechnology, SASTRA Deemed to Be University, Thanjavur, Tamil Nadu, India.

International microbiology : the official journal of the Spanish Society for Microbiology

|March 23, 2024

概括

研究人员将 Bacillus subtilis 分离出来,以产生热稳定的 L-asparaginase (ASPN),用于降解食品中的烯胺. 一种突变的M10表现出增强的稳定性,表明其在食品工业应用中的潜力.

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:

在食品工业中,L-asparaginase (ASPN) 已被认可用于烯胺降解等应用.
由于高温要求,耐热的ASPN酶对于食品加工至关重要.
来自温泉的 Bacillus subtilis 被研究了热稳定的 ASPN 生产.

研究的目的:

从Bacillus subtilis中分离和表征一种恒温的L-阿斯巴拉金酶 (ASPN) 酶.
评估ASPN在降解烯胺中的潜力及其在食品工业中的应用.
设计和评估突变的ASPN变体,以改善蛋白质和热稳定性.

主要方法:

从温泉中分离出细菌细菌.
酶的生产,净化和表征 (活性,分子量,动力学).
热稳定性测定和研究突变ASPN与烯胺的相互作用.

主要成果:

产生了具有0.896U/mg的特异活性和66kDa的分子量的ASPN.
酶表现出的Km为1.579毫米,Vmax为5.009毫米/分钟,在75°C下温度稳定性高达100分钟.
一个突变的M10表现出优越的蛋白质和热稳定性比野生类型的ASPN.

结论:

隔离的 Bacillus subtilis 生产了一个适合食品工业应用的热稳定ASPN.
突变M10表现出增强的稳定性,使其成为烯胺降解的有希望的候选人.
这项研究验证了ASPN在食品工业应用中用于减轻烯胺的使用.

关键词:

烯胺是什么烯胺是什么亚斯巴拉奇纳酶是一种突变突变是一种突变.优化优化优化优化它是热稳定的.

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