环境因子对南极假丝酵母脂肪酶B固定化的影响
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(陕西科技大学食品科学与工程学院 西安 710021)

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国家自然科学基金项目(32001640);西安市农业技术攻关一般项目(23NYGG0065)


Effects of Environmental Factors on the Immobilization of Candida antarctica Lipase B
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(College of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an 710021)

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    摘要:

    采用物理吸附法制备固定化南极假丝酵母脂肪酶B(CALB),研究不同环境因子(缓冲液离子浓度、干燥方法、酶与载体比例、载体种类和酶预处理方法)对CALB固定化的影响。结果表明,对于环氧树脂ECR8215和ECR8285,高离子浓度(1 mol/L)相比低离子浓度条件(0.1 mol/L),固定化酶的酶活力分别提高了92.2%,232.2%;对于大孔吸附树脂ECR1030、ECR8806、VPOC1600和PCG900C,低离子浓度(0.02 mol/L)相比高离子浓度条件(0.1 mol/L),酶活力分别提高了209.8%,13.2%,74.2%,15.3%。相比于真空干燥,使用鼓风干燥6种固定化酶ECR8215-CALB、ECR8285-CALB、ECR1030-CALB、ECR8806-CALB、VPOC1600-CALB和PCG900C-CALB的活力分别提高了11.2%,12.3%,16.3%,12.6%,182.2%和65.8%。随着酶与载体的比例由50 mg/g增加到100 mg/g,6种固定化酶的酯化活力分别提高了17.1%,7.6%,8.2%,27.2%,6.8%,26.5%,随着酶与载体的比例继续增加到150 mg/g,固定化酶的酯化活力分别降低了8.6%,14.2%,1.4%,12.8%,3.8%,12.2%。载体的比表面积越大,固定化酶活力越高,同时载体的机械稳定性也对固定化酶有较大影响。将游离CALB孵育在含有少量有机溶剂的水溶液中,而后固定化CALB,可以显著提高固定化CALB的催化活性。通过圆二色谱和荧光光谱分析预处理对CALB结构产生的影响,结果表明:预处理后,CALB的二级结构含量发生变化,其α-螺旋含量与固定化酶活力之间存在正相关关系。最终采用ECR1030树脂,缓冲液离子浓度为0.02 mol/L,使用正己烷预处理CALB酶液,酶与载体比例为100 mg/g固定化CALB,在40 ℃条件下鼓风干燥8 h制备得到的固定化CALB活力达到(13 960.3 ± 81.8) U/g,与Novozym 435相比活力提升了25.6%,4 ℃密封储存60 d后仍保持了70.5%的酶活力。本研究为国内自主研发固定化酶提供了理论技术参考。

    Abstract:

    The immobilized Candida antarctica lipase B(CALB) was prepared by physical adsorption, and the effects of different environmental factors(buffer ionic strength, drying method, enzyme-to-carrier ratio, carrier type and enzyme pretreatment method) on the immobilization were explored. The results indicated that under high ionic strength conditions (1 mol/L), epoxy resins ECR8215 and ECR8285 demonstrated 92.2% and 232.2% increases in enzymatic activity, respectively, compared to low ionic concentration conditions (0.1 mol/L). Conversely, macroporous adsorbent resins (ECR1030, ECR8806, VPOC1600, and PCG900C) exhibited optimal performance under low ionic strength (0.02 mol/L), showing activity enhancements of 209.8%, 13.2%, 74.2%, and 15.3%, respectively, compared to high ionic conditions (0.1 mol/L). Drying methodology substantially affected enzyme performance. All six immobilized enzyme formulations (ECR8215-CALB, ECR8285-CALB, ECR1030-CALB, ECR8806-CALB, VPOC1600-CALB and PCG900C-CALB) displayed superior activity with blast drying compared to vacuum drying, demonstrating increases of 11.2%, 12.3%, 16.3%, 12.6%, 182.2%, and 65.8%, respectively. Increasing the ratio of enzyme-to-carrier from 50 mg/g to 100 mg/g enhanced esterification activity by 17.1%, 7.6%, 8.2%, 27.2%, 6.8%, and 26.5% for the respective formulations. However, further increase to 150 mg/g resulted in activity reductions of 8.6%, 14.2%, 1.4%, 12.8%, 3.8%, and 12.2%, suggesting potential carrier saturation or mass transfer limitations. The activity of the immobilized enzyme exhibits a positive correlation with the specific surface area of the carrier, while the mechanical stability of the carrier also significantly influences its performance. Notably, solvent pretreatment of free CALB prior to immobilization substantially enhanced catalytic activity. The effects of pretreatment on the structure of CALB were further analysed by circular dichroism and fluorescence spectroscopy, and the results showed that the secondary structure content of CALB changed after pretreatment and that there was a positive correlation between its α-helix content and immobilisation enzyme activity. The final immobilized CALB was prepared by using ECR1030 resin with a buffer ionic strength of 0.02 mol/L, and the CALB enzyme solution was pretreated with n-hexane, the ratio of enzyme to carrier was 100 mg/g, and the immobilized CALB was dried in a blast at 40 ℃ for 8 h. The activity of immobilized CALB reached (13 960.3±81.8) U/g, which is 25.6% higher than Novozym 435, and the activity of the immobilized CALB was still maintained at 70.5% after 60 days of sealed storage at 4 ℃. This study provides a theoretical basis and technical reference for the independent development of immobilised enzyme in China.

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梅玲,李道明,丁小刚,周端,曹云刚,黄峻榕.环境因子对南极假丝酵母脂肪酶B固定化的影响[J].中国食品学报,2025,25(3):275-285

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  • 收稿日期:2024-03-25
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  • 在线发布日期: 2025-05-23
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