Jin Hu, Wencheng Yang, Huanling Lan, Xueyuan Lin, Chang Li
{"title":"一种新型水稻麸皮脂肪酶：纯化、鉴定和表征","authors":"Jin Hu, Wencheng Yang, Huanling Lan, Xueyuan Lin, Chang Li","doi":"10.1007/s11947-024-03657-w","DOIUrl":null,"url":null,"abstract":"<div><p>Rice (<i>Oryza sativa</i>) 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 (<i>P</i> < 0.05). Furthermore, RBL demonstrated a preference for hydrolyzing long-chain p-NP esters (C12-C16).</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 4","pages":"3303 - 3312"},"PeriodicalIF":5.3000,"publicationDate":"2024-11-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"A Novel Lipase from Rice (Oryza sativa) Bran : Purification, Identification and Characterization\",\"authors\":\"Jin Hu, Wencheng Yang, Huanling Lan, Xueyuan Lin, Chang Li\",\"doi\":\"10.1007/s11947-024-03657-w\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>Rice (<i>Oryza sativa</i>) 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 (<i>P</i> < 0.05). Furthermore, RBL demonstrated a preference for hydrolyzing long-chain p-NP esters (C12-C16).</p></div>\",\"PeriodicalId\":562,\"journal\":{\"name\":\"Food and Bioprocess Technology\",\"volume\":\"18 4\",\"pages\":\"3303 - 3312\"},\"PeriodicalIF\":5.3000,\"publicationDate\":\"2024-11-07\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food and Bioprocess Technology\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://link.springer.com/article/10.1007/s11947-024-03657-w\",\"RegionNum\":2,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food and Bioprocess Technology","FirstCategoryId":"97","ListUrlMain":"https://link.springer.com/article/10.1007/s11947-024-03657-w","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
A Novel Lipase from Rice (Oryza sativa) Bran : Purification, Identification and Characterization
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).
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.
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