连续温度变化对β-1,3-葡聚糖酶酶解酵母β-葡聚糖的影响

Effect of continuous temperature change on hydrolytic products of yeast β-glucan by endo-β-1,3-glucanase

摘要:

为了探索反应温度对产物组分的影响，利用自制连续变化的温度梯度实验装置，研究了22 ℃~60 ℃ (±0.1 ℃) 区间内温度对一内切β-1,3-葡聚糖酶酶解酵母β-葡聚糖的影响，获得了酶解过程多点温度特性数据。分析表明：该酶酶解酵母β-葡聚糖的活化能为84.17 kJ/mol；以产物积累表示的最适酶解温度随时间延长呈指数下降；酶解产物组分受温度的影响，低温较高温获得的寡糖链长，高温区大于46 ℃可以获得以昆布二糖、昆布三糖为主的组分，而低温区小于30 ℃可以获得昆布五糖及更大分子量的产物。研究结果可为寡糖

Abstract:

In order to explore the influence of reaction temperature on the product composition, the effect of continuous temperature change (22 °C?60 °C, ±0.1 °C) on hydrolysis of yeast β-glucan by endo-β-1,3-glucanase was determined by using self-developed Biochem-temperature Characteristic Apparatus. The activation energy of enzymatic hydrolysis of yeast β-glucan was 84.17 kJ/mol. The optimum temperature represented by accumulation of products decreased exponentially within a certain period of time. The components of the products were changed with reaction temperature. The length of oligosaccharides decreased with the increase of temperature. The main products were laminaribiose and laminaritriose at the temperature higher than 46 °C, while the main products were laminaripentaose and larger molecular weight components at the temperature lower than 30 °C. The results can provide precise parameters to control the reaction temperature of the production of 1,3-β-D-glucooligosaccharides.