新分离的黑曲霉NRC114产α-半乳糖苷酶的统计优化及其对豆浆性能的影响

IF 3.6 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY
Ali M Elshafei, Abdelmageed M Othman, Maysa A Elsayed, Gamil E Ibrahim, Mohamed M Hassan, Nayra S Mehanna
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引用次数: 2

摘要

背景:α-半乳糖苷酶广泛分布于植物、微生物和动物中,由不同的真菌来源产生。许多研究已经证实α-半乳糖苷酶在各种生物技术方面的应用价值,如豆浆的加工。结果:利用黑曲霉NRC114产生细胞外α-半乳糖苷酶。采用单因子/时间法(OFT)和中心复合设计法(CCD)确定最佳工艺参数,提高酶产量。CCD模型选择pH为4.73,甘露糖含量为1.25%,肉提取物含量为0.959%,孵育期为6天,成功获得25.22 U/mL的酶,而使用OFT研究产生的酶含量为6.4 U/mL。α-半乳糖苷酶处理后,豆浆中总酚和总黄酮含量分别增加了27.3%和19.9%。抗氧化测量显示,酶处理的豆浆显著增加。通过高效液相色谱分析,检测了酶处理豆浆中由于水苏糖和棉子糖的降解而出现的蔗糖、果糖和葡萄糖。经α-半乳糖苷酶处理后,原豆浆中挥发性物质主要为酸类(45.04%)和醛类(34.25%),分别降低7.82%和20.03%。结论:为了提高α-半乳糖苷酶的产量,可以采用OFT和CCD两种方法,其中CCD的效果是OFT的4倍。事实证明,所生产的酶足以改善豆浆的特性,避免胀气和不良的味道和气味。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

A statistical strategy for optimizing the production of α-galactosidase by a newly isolated Aspergillus niger NRC114 and assessing its efficacy in improving soymilk properties.

A statistical strategy for optimizing the production of α-galactosidase by a newly isolated Aspergillus niger NRC114 and assessing its efficacy in improving soymilk properties.

A statistical strategy for optimizing the production of α-galactosidase by a newly isolated Aspergillus niger NRC114 and assessing its efficacy in improving soymilk properties.

A statistical strategy for optimizing the production of α-galactosidase by a newly isolated Aspergillus niger NRC114 and assessing its efficacy in improving soymilk properties.

Background: α-Galactosidase is widely distributed in plants, microorganisms, and animals, and it is produced by different fungal sources. Many studies have confirmed the valuable applications of α-galactosidase enzymes for various biotechnological purposes, like the processing of soymilk.

Results: Aspergillus niger NRC114 was exploited to produce the extracellular α-galactosidase. One factor per time (OFT) and central composite design (CCD) approaches were applied to determine the optimum parameters and enhance the enzyme production. The CCD model choices of pH 4.73, 1.25% mannose, 0.959% meat extract, and 6-day incubation period have succeeded in obtaining 25.22 U/mL of enzyme compared to the 6.4 U/mL produced using OFT studies. Treatment of soymilk by α-galactosidase caused an increase in total phenols and flavonoids by 27.3% and 19.9%, respectively. Antioxidant measurements revealed a significant increase in the enzyme-treated soymilk. Through HPLC analysis, the appearance of sucrose, fructose, and glucose in the enzyme-treated soymilk was detected due to the degradation of stachyose and raffinose. The main volatile compounds in raw soymilk were acids (45.04%) and aldehydes (34.25%), which showed a remarkable decrease of 7.82% and 20.03% after treatment by α-galactosidase.

Conclusions: To increase α-galactosidase production, the OFT and CCD approaches were used, and CCD was found to be four times more effective than OFT. The produced enzyme proved potent enough to improve the properties of soymilk, avoiding flatulence and undesirable tastes and odors.

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