A Novel Lipase from Rice (Oryza sativa) Bran : Purification, Identification and Characterization

IF 5.3 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food and Bioprocess Technology Pub Date : 2024-11-07 DOI:10.1007/s11947-024-03657-w

Jin Hu, Wencheng Yang, Huanling Lan, Xueyuan Lin, Chang Li

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Abstract

Rice (Oryza sativa) bran is a by-product of rice processing, which contains rich nutrients and is a resource that can be fully utilized. However, lipase in rice bran can lead to rancidity of rice bran oil. Therefore, it is important to study the characteristics of rice bran lipase for the stable storage of rice bran. A new lipase from rice bran was isolated by DEAE Sepharose column and gel filtration column, respectively. The determination of lipase’s molecular weight and purity was conducted utilizing the SDS-PAGE technique, and the enzyme was identified through LC-MS/MS. Concurrently, an investigation was conducted on the characteristics of the lipase. The findings indicated that the lipase had a molecular weight of 36.352 kDa. Optimal catalytic activity for rice bran lipase (RBL) was observed at a temperature of 40 ℃ and pH value of 7.0, while it exhibited remarkable stability below 20 ℃ and within the pH range from 6.0 to 8.0. The stability of the RBL against various metal ions and high NaCl concentrations was observed to be relatively modest. Notably, the catalytic activity was significantly influenced by certain organic solvents (such as acetone, THF, and trichloromethane) as well as several inhibitors (P < 0.05). Furthermore, RBL demonstrated a preference for hydrolyzing long-chain p-NP esters (C12-C16).

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一种新型水稻麸皮脂肪酶：纯化、鉴定和表征

稻糠是大米加工的副产品，含有丰富的营养成分，是一种可以充分利用的资源。然而，米糠中的脂肪酶会导致米糠油的酸败。因此，研究米糠脂肪酶的特性对米糠的稳定贮藏具有重要意义。采用DEAE分离柱和凝胶过滤柱分别从米糠中分离到一种新的脂肪酶。采用SDS-PAGE技术测定脂肪酶的分子量和纯度，采用LC-MS/MS对酶进行鉴定。同时，对脂肪酶的特性进行了研究。结果表明，该脂肪酶分子量为36.352 kDa。在温度为40℃、pH为7.0时，米糠脂肪酶（RBL）的催化活性最佳；在温度为20℃、pH为6.0 ~ 8.0范围内，RBL具有较好的稳定性。RBL对各种金属离子和高NaCl浓度的稳定性相对较弱。值得注意的是，某些有机溶剂（如丙酮、四氢呋喃和三氯甲烷）以及几种抑制剂对催化活性有显著影响（P < 0.05）。此外，RBL表现出水解长链p-NP酯（C12-C16）的偏好。

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来源期刊

Food and Bioprocess Technology 农林科学-食品科技

CiteScore

9.50

自引率

19.60%

发文量

200

审稿时长

2.8 months

期刊介绍： Food and Bioprocess Technology provides an effective and timely platform for cutting-edge high quality original papers in the engineering and science of all types of food processing technologies, from the original food supply source to the consumer’s dinner table. It aims to be a leading international journal for the multidisciplinary agri-food research community. The journal focuses especially on experimental or theoretical research findings that have the potential for helping the agri-food industry to improve process efficiency, enhance product quality and, extend shelf-life of fresh and processed agri-food products. The editors present critical reviews on new perspectives to established processes, innovative and emerging technologies, and trends and future research in food and bioproducts processing. The journal also publishes short communications for rapidly disseminating preliminary results, letters to the Editor on recent developments and controversy, and book reviews.