微生物生长抑制和蛋白水解活性对蘑菇植酸降解酶新配方稳定性的影响

M. R. Spier, F. B. Siepmann, Larissa Staack, P. Z. Souza, Vikas Kumar, A. Medeiros, C. R. Soccol
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引用次数: 3

摘要

稳定酶的开发是食品和饲料工业的关键问题。因此,本研究的目的是评估各种添加剂(氯化钠、柠檬酸钠、甘露醇、对羟基苯甲酸甲酯、聚乙二醇3350、乙二胺四乙酸二钠盐和丝氨酸蛋白酶抑制剂)对通过固态培养和回收产生的蘑菇植酸酶稳定性的影响。通过监测贮藏30 d光密度变化和蛋白水解活性,观察了添加剂对微生物生长的抑制作用。最初,制备了8种实验配方并进行对照。筛选后,采用32因子设计来确定所选添加剂的合适浓度。在8个试验配方中,含有NaCl、PEG 3350和对羟基苯甲酸甲酯的配方在保存50天后保留了所有初始植酸酶活性,没有检测到蛋白酶活性的干扰。金属螯合剂柠檬酸钠在配方中表现出非同寻常的降低蛋白酶活性的作用。虽然与对照相比,所有配方均表现出更好的植酸酶稳定性,但NaCl和PEG均能延长酶活性的稳定性,并在储存过程中抑制微生物生长,有利于作为食品和饲料添加剂的应用。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Impact of microbial growth inhibition and proteolytic activity on the stability of a new formulation containing a phytate-degrading enzyme obtained from mushroom
ABSTRACT The development of stable enzymes is a key issue in both the food and feed industries. Consequently, the aim of the current study is to evaluate the impact of various additives (sodium chloride, sodium citrate, mannitol, methylparaben, polyethylene glycol 3350, ethylenediaminetetraacetic acid disodium salt, and a serine protease inhibitor) on the stability of a mushroom phytase produced by solid-state cultivation and recovery. Also observed was the effect of the additives on microbial growth inhibition by monitoring both the change in optical density over 30 days of storage and proteolytic activity. Initially, eight experimental formulations were prepared along with a control. After screening, a 32 factorial design was applied to define suitable concentrations of the selected additives. Among the eight formulations tested, the formulation containing NaCl, PEG 3350, and methylparaben retained all of the initial phytase activity after 50 days of storage, with no detected interference from protease activity. Sodium citrate, a metal chelation agent, presented the unusual effect of reducing protease activity in the formulations. Although all formulations presented better phytase stability when compared to the control, NaCl and PEG were both able to prolong the stability of the enzyme activity and also to inhibit microbial growth during storage, making them favorable for application as food and feed additives.
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