通过皮的固态发酵通过突变酵母菌株的酸酶的生产和表征
Uroosa Ejaz1, Asma Hanif2, Ahsan Ali Khan1
1Department of Biosciences, SZABIST University, Karachi, Pakistan.
International journal of food science
|April 14, 2025
概括
一种突变的酵母菌株,Geotrichum candidum AHC1,可以有效地从子皮中产生pectinase. 这种酶有效地澄清汁,为果产业提供了一种可持续的方法.
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:
- 酸酶是植物生物质中化的关键酶,在果汁行业有着重要的应用.
- 果皮是果加工的副产品,是酶生产的潜在低成本基质.
研究的目的:
- 描述由突变酵母菌株Geotrichum candidum AHC1产生的点酶,并评估其在澄清汁中的有效性.
- 用皮粉末作为基质来优化点酶的产生和活性.
主要方法:
- 使用皮粉末,固态和水下发酵Geotrichum候选AHC1.
- 使用中央复合材料设计进行酶表征,以优化温度,反应时间,基质度和pH值.
- 测定点酶活性和确定动力参数 (Km).
- 酸酶用于汁澄清的应用.
主要成果:
- 与野生型菌株和Saccharomyces cerevisiae相比,在固态发酵下,Geotrichum candidum AHC1产生了显著更高的pectinase产量 (76.08 IU/mL).
- 在优化的条件下 (35°C,16.47分钟,1.89%基质,pH5.4) 产生了87 IU/mL的pectinase活性.
- 粗质pectinase的Km (16 mg/mL) 比纯化pectinase的Km (16 mg/mL) 高,这表明它与pectin有很强的亲和关系.
- 在30分钟内,花酶治疗提高了汁产量和清晰度.
结论:
- 突变菌株Geotrichum candidum AHC1是从子废物中产生高产量pectinase的有希望的来源.
- 优化的点酶在汁澄清中表现出高效率.
- 这项研究支持果产业循环生物经济模式,利用皮进行酶生产和果汁加工.
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