海藻糖对微生物谷氨酰氨转胺酶热稳定性研究

Study on Stabilization of Microbial Transglutaminase by Trehalose

本实验目的是研究海藻糖对微生物谷氨酰胺转胺酶(TGase)热稳定性的作用。糖类对 TGase的保护作用根据糖种类不同有所差异,海藻糖和蔗糖的保护作用优于葡萄糖对TGase的保 护作用。在45℃、50℃、55℃、60℃、65℃下研究了海藻糖对TG酶的保护作用。结果表明,在50- 65℃下海藻糖使谷氨酰胺转胺酶受热时的稳定性提高了约20％。海藻糖与酶复合的最合适浓度 约为14％,浓度低时保护作用不明显,加入过高浓度的糖对酶的活性维持不利。50℃下处理一段 时间内,海藻糖对酶的保护作用随时间变化很小。

The purpose of this study was to investigate the effects of trehalose on the preservation of Transglutaminase in heat systems. The preservation ability of sugar vary with sort. Trehalose and sucrose are better than glucose at preserving TGase. After heated from 45 ℃ to 65 ℃ with 5℃ per grads, TGase activity was founded to be preserved by trehalose Between 50℃ and 65℃ is about 20% higher than the one without preserved. The premium concentration on trehalose is 14%. Low concentration can＇t preserve TGase effectively, while high concentration will disadvantage of maintaining TGase activity when heating disposal. During a course of heating at 50℃, preservation ability of trehalose changes very little following time.