涂兰兰, 许璟珅, 陈润莎, 吴金鸿, 李向红, 张勇. 适用鱼油加工的Patatin酯酶固定化及其特性研究[J]. 南方水产科学, 2022, 18(2): 13-22. DOI: 10.12131/20210291
引用本文: 涂兰兰, 许璟珅, 陈润莎, 吴金鸿, 李向红, 张勇. 适用鱼油加工的Patatin酯酶固定化及其特性研究[J]. 南方水产科学, 2022, 18(2): 13-22. DOI: 10.12131/20210291
TU Lanlan, XU Jingshen, CHEN Runsha, WU Jinhong, LI Xianghong, ZHANG Yong. Preparation and characteristic research of immobilized patatin lipase suitable for fish oil processing[J]. South China Fisheries Science, 2022, 18(2): 13-22. DOI: 10.12131/20210291
Citation: TU Lanlan, XU Jingshen, CHEN Runsha, WU Jinhong, LI Xianghong, ZHANG Yong. Preparation and characteristic research of immobilized patatin lipase suitable for fish oil processing[J]. South China Fisheries Science, 2022, 18(2): 13-22. DOI: 10.12131/20210291

适用鱼油加工的Patatin酯酶固定化及其特性研究

Preparation and characteristic research of immobilized patatin lipase suitable for fish oil processing

  • 摘要: Patatin (马铃薯糖蛋白) 是一种酯水解酶,具有脂肪酶催化活性,可应用于脂肪的水解加工。针对游离Patatin酯酶稳定性差且工业生产中酶很难重复利用的缺点,利用ConA (刀豆蛋白A) 耦联的纳米磁珠材料固定化Patatin酯酶,以提高其工业化应用的催化特性。通过研究,发现ConA耦联的纳米磁珠的平均吸附率为24.50%。同时筛选出适宜的Patain酯酶固定化材料为PAA (聚丙烯酸)-Fe3O4,其最优固定化条件为固定化时间47.2 min,固定化温度25.3 ℃,磁珠添加量为3.0 mg·mL−1。Patain酯酶固定化纳米磁珠在40.0 ℃、pH 7.0时水解底物活性最高,且相比游离Patatin酯酶,其温度耐受性提高了123%左右,pH耐受性提高了47%左右,连续反应5次后仍保留56.60%酶活力,说明纳米磁珠固定化后提高了Patatin酯酶的酶催化特性,为其在水产品如鱼油中的加工应用提供了一种催化性能更强的新酶体系。

     

    Abstract: Patatin, an ester hydrolase with lipase catalytic activity, can be applied to the hydrolysis of fat. To solve the problems of poor stability of free patatin lipase and difficult reuse in industrial production, we immobilized patatin lipase by coupled nano (ConA) magnetic beads to improve its catalytic characteristics of its industrial application. The results show that the average adsorption rate of ConA magnetic beads was 24.50%, and PAA-Fe3O4 was determined as the most suitable immobilization material. The optimal immobilization conditions are as follows: immobilization time of 47.2 min, immobilization temperature of 25.3 ℃, magnetic bead addition of 3.0 mg·mL−1. Immobilized patain had the highest hydrolytic substrate activity at 40.0 ℃ and pH 7.0. Compared with free patatin lipase, its temperature tolerance increased by about 123% and the pH tolerance increased by about 47%. After five consecutive reactions, 56.60% patatin activity was still retained, indicating that the immobilized nano magnetic beads improved the enzymatic catalytic characteristics of patatin, which provides a new enzyme system with stronger catalytic performance for its application in the processing of aquatic products such as oil fish.

     

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