用野生的酵母菌株的多聚氨酸酶从木麻粉中提取木麻粉,该菌株在植物组织上具有分解活性
Silvana A Maidana1, Ana Paula Butiuk1, Luis Alberto Brumovsky1
1School of Exact, Chemical and Life Sciences, Misiones National University, Félix de Azara 1552, N3300LQH, Posadas, Misiones, Argentina.
Carbohydrate research
|January 23, 2025
概括
这项研究优化了使用酵母酵母酶 (PGase) 来从麻豆根中提取酶性粉. 由此产生的酶性粉 (ES) 显示出与商业粉 (CS) 相似的特性,提供了一种新的生物技术替代品.
科学领域:
- 生物技术是生物技术.
- 食品科学 食品科学 食品科学
- 酶学 是一种酶学.
背景情况:
- 传统的麻粉提取依赖于机械方法,这可能会导致谷物损坏.
- 酶方法为提高粉质量和工艺效率提供了潜力.
研究的目的:
- 为了优化从麻豆根中提取酶性粉的过程,使用聚甲氨酶 (PGase).
- 描述酶提取粉 (ES) 的化学和功能性质,并将其与商业粉 (CS) 进行比较.
主要方法:
- 在酶提取物 (EE) 中利用了来自Wickerhanomyces anomalus的聚氨酸酶 (PGase).
- 采用统计设计来优化提取因素,包括组织加工,固体液体比,酶剂量,温度和时间.
- 通过近距离分析,膨胀力,水溶性,粘性胺基图,清晰度和显微镜来评估粉的特性.
主要成果:
- 在优化的条件下,加工麻组织的提取率最高,固体液体比为3:6,15 EU mL-1酶剂量,在40°C下5小时.
- 酶性粉 (ES) 与商业粉 (CS) 具有相似的近位成分,膨胀能力和水溶性.
- 粘性胺基图形显示可比的粘合温度,峰值粘度和稳定性与CS相比,ES糊是透明的,显微镜评估显示完整的颗粒.
结论:
- 使用PGase的酶性粉提取是一种可行的生物技术替代传统机械方法.
- 优化的工艺产生了可比于商业标准的可取功能性质的麻粉.
- 这种基于酶的技术为麻粉生产提供了一种新且潜在的优越方法.
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