A novel chitosan microsphere as food processing enzyme immobilization carrier and its application in nucleotide production.

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2024-12-27 eCollection Date: 2025-01-01 DOI:10.1016/j.fochx.2024.102130

Xiao-Yan Yin, Rui-Fan Yang, Zhong-Hua Yang

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引用次数: 0

Abstract

Developing a robust and safe carrier for enzyme immobilization is crucial for their application in the food processing industry. In this study, a novel crosslinked chitosan microspheres (CSMs) were prepared using glutaraldehyde (GA) as the crosslinking agent, using a newly developed emulsification-neutralization combined method. Nuclease P1 (NP1) was immobilized onto these microspheres, the maximum activity of NP1@CSMs-GA reach to 53,859.4 U/g. The activity recovery yield reach to 75 %. Compared to the free NP1, the stability of NP1@CSMs-GA was significantly enhanced. Its v_max and K_m is 895.71 mg/(g·min) and 77.27 mg/mL respectively. This NP1@CSMs-GA was utilized in production of nucleotides through hydrolysis of RNA. In BSTR, NP1@CSMs-GA retained more than 75.1 % initial activity after 10 cycles of reuse. Moreover, in PBR, the RNA hydrolysis conversion rate maintained 81 % after 24 h of continuous operation. These results demonstrate that NP1@CSMs-GA exhibits excellent reusability and production stability in practical processes.

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新型壳聚糖微球作为食品加工酶固定载体及其在核苷酸生产中的应用。

开发一种稳定、安全的酶固定化载体对其在食品加工业中的应用至关重要。本研究以戊二醛（GA）为交联剂，采用新开发的乳化-中和复合法制备了新型交联壳聚糖微球（csm）。将核酸酶P1 （NP1）固定在这些微球上，NP1@CSMs-GA的最大活性可达53,859.4 U/g。活性回收率达75%。与游离的NP1相比，NP1@CSMs-GA的稳定性显著增强。vmax和Km分别为895.71 mg/（g·min）和77.27 mg/mL。这个NP1@CSMs-GA被用于通过RNA水解生产核苷酸。在BSTR中，NP1@CSMs-GA在10个循环重用后保留了超过75.1%的初始活性。此外，在PBR中，连续操作24 h后，RNA水解转化率保持在81%。这些结果表明，NP1@CSMs-GA在实际生产过程中具有良好的可重用性和生产稳定性。

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.