阿魏酸酯酶与纤维素酶协同水解麦麸释放阿魏酸的研究

Synergistic Effect of Feruloyl Esterase and Cellulase on the Release of Ferulic Acid from Wheat Bran

研究了重组阿魏酸酯酶和纤维素酶协同作用水解去淀粉麸皮对阿魏酸释放量的影响。以高效液相色谱法检测阿魏酸的提取量,结果显示,底物的超声预处理最佳条件为350 W,20 min,是未经超声处理的底物阿魏酸释放率的1.45倍,单独使用阿魏酸酯酶(re Ao Fae A)30 U时阿魏酸的释放率仅为4.1%,单独使用纤维素酶(r Au Cel12A)并不释放阿魏酸,当两种酶协同作用时,阿魏酸的释放率明显提高,经单因素试验确定双酶协同作用的最佳条件为:re Ao Fae A的最适添加量为30 U,r Au Cel12A的最适添加量为70 U,水解时间为10 h,水解温度为40℃,水解p H为5.0,料液质量体积比为1 g:30 m L,此时阿魏酸的释放率为23.6%。该结果表明,去淀粉麸皮中纤维素的降解,对提高阿魏酸酯酶水解释放阿魏酸效率具有重要作用。

The synergistic effect of feruloyl esterase and cellulose on the release of ferulic acid fromde- starched wheat bran(DSWB) was studied. The HPLC results showed that DSWB which wasultrasonically pretreated at a power of 350 W for 20 minutes released ferulic acid at a level of 1.45-fold more than that unpretreated. Re Ao Fae A(30 U) by itself released only 4.1% of total alkali-extractable ferulic acid from wheat bran, while no ferulic acid released if r Au Cel12 A was used. Therate of ferulic acid released was significantly increased when both enzymes were used. The conditionsusing two enzymes simultaneously were optimized by a single factor test. A maximum of 23.6% total ferulic acid released could be reached in combinations of 30 U re Ao Fae A and 70 U r Au Cel12 A withthe ratio of solid to liquid of 1∶30(g∶m L) at p H 5.0 and treated under 40 °C for 10 h.