莲子酶解动力学分析与酶解产物多糖的表征
TS201.7; 为开发更温和与简便的高纯度植物多糖新型酶法水解提取工艺,该研究以胃蛋白酶(内肽酶)和曲蛋白酶(端肽酶)作为复合酶,建立酶解过程的动力学模型.对上述工艺所提取制备的多糖与45 ℃水提法、90℃水提法、胃蛋白酶提取法所制得的莲子多糖进行营养成分分析与结构(单糖组成、红外光谱、热特性、低场核磁和动态热机械)表征.构建单酶(胃蛋白酶)/双酶分段酶解的动力学模型;双酶法提取的莲子多糖中多酚浓度((0.42±0.008)mg/mL)和糖醛酸含量(15.65％±0.98％)最高,而以双酶法制得的莲子多糖蛋白质含量(0.73％±0.24％)最低;4种莲子多糖均含有葡萄糖(Glc)、阿拉伯糖(...
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| Published in | 农业工程学报 Vol. 40; no. 7; pp. 325 - 334 |
|---|---|
| Main Authors | , , , , , |
| Format | Journal Article |
| Language | Chinese |
| Published |
福建省特种淀粉品质科学与加工技术重点实验室,福州 350002%福建农林大学食品科学学院,福州 350002
01.04.2024
中爱国际合作食品物质学与结构设计研究中心,福州 350002 福建省特种淀粉品质科学与加工技术重点实验室,福州 350002%福建省轻工业研究所有限公司,福州 350005 中国农技协福建省科协连城铁皮石斛科技小院,龙岩 366200%福建农林大学食品科学学院,福州 350002 福建农林大学食品科学学院,福州 350002 福建省特种淀粉品质科学与加工技术重点实验室,福州 350002 |
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| Online Access | Get full text |
| ISSN | 1002-6819 |
| DOI | 10.11975/j.issn.1002-6819.202311015 |
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| Abstract | TS201.7; 为开发更温和与简便的高纯度植物多糖新型酶法水解提取工艺,该研究以胃蛋白酶(内肽酶)和曲蛋白酶(端肽酶)作为复合酶,建立酶解过程的动力学模型.对上述工艺所提取制备的多糖与45 ℃水提法、90℃水提法、胃蛋白酶提取法所制得的莲子多糖进行营养成分分析与结构(单糖组成、红外光谱、热特性、低场核磁和动态热机械)表征.构建单酶(胃蛋白酶)/双酶分段酶解的动力学模型;双酶法提取的莲子多糖中多酚浓度((0.42±0.008)mg/mL)和糖醛酸含量(15.65％±0.98％)最高,而以双酶法制得的莲子多糖蛋白质含量(0.73％±0.24％)最低;4种莲子多糖均含有葡萄糖(Glc)、阿拉伯糖(Arab)、甘露糖(Man)和鼠李糖(Rha),其中双酶法提取的多糖中半乳糖醛酸(Gal-UA)和Man的含量较多,分别为10.700％和10.752％;4种多糖均为α-型吡喃糖;双酶提取法相比水提法可有效降低莲子多糖中的蛋白质含量和玻璃化温度,提高结合水含量和亲水能力.酶解动力学模型可为莲子多糖纯化机制提供有效参考,尤其是双酶分段酶解法的特异性强、步骤简便,有利于提取和纯化莲子多糖成分,该研究可为动植物非淀粉类多糖的高质量提取和工业化生产提供理论基础. |
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| AbstractList | TS201.7; 为开发更温和与简便的高纯度植物多糖新型酶法水解提取工艺,该研究以胃蛋白酶(内肽酶)和曲蛋白酶(端肽酶)作为复合酶,建立酶解过程的动力学模型.对上述工艺所提取制备的多糖与45 ℃水提法、90℃水提法、胃蛋白酶提取法所制得的莲子多糖进行营养成分分析与结构(单糖组成、红外光谱、热特性、低场核磁和动态热机械)表征.构建单酶(胃蛋白酶)/双酶分段酶解的动力学模型;双酶法提取的莲子多糖中多酚浓度((0.42±0.008)mg/mL)和糖醛酸含量(15.65％±0.98％)最高,而以双酶法制得的莲子多糖蛋白质含量(0.73％±0.24％)最低;4种莲子多糖均含有葡萄糖(Glc)、阿拉伯糖(Arab)、甘露糖(Man)和鼠李糖(Rha),其中双酶法提取的多糖中半乳糖醛酸(Gal-UA)和Man的含量较多,分别为10.700％和10.752％;4种多糖均为α-型吡喃糖;双酶提取法相比水提法可有效降低莲子多糖中的蛋白质含量和玻璃化温度,提高结合水含量和亲水能力.酶解动力学模型可为莲子多糖纯化机制提供有效参考,尤其是双酶分段酶解法的特异性强、步骤简便,有利于提取和纯化莲子多糖成分,该研究可为动植物非淀粉类多糖的高质量提取和工业化生产提供理论基础. |
| Abstract_FL | Here the mild and simple enzymatic hydrolysis was developed to prepare the plant polysaccharides with the high purity.The pepsin(endopeptidase)and koplase(telopeptidase)were used as the complex enzymes.Kinetic models were established for the enzymatic hydrolysis.Water extraction was used to prepare the polysaccharide at 45 ℃ and 90 ℃.Also included are pepsin extraction and double enzyme extraction.Nutritional components of polysaccharides extracted by these four methods were characterized by their structure(monosaccharide composition,infrared spectrum,thermal features,low field nuclear magnetic field,and dynamic thermomechanical properties).In this paper,the kinetic models of single enzyme(pepsin)/and double enzyme segmental hydrolysis were constructed respectively.The highest contents of polyphenols(0.42±0.008 mg/mL)and uronic acid(15.65％±0.98％)were obtained in the polysaccharide of lotus seed that extracted by double enzyme.While the lowest protein content(0.73％±0.24％)was found.Among them,uronic acid was a derivative of sugar.The high contents of uronic acid and galactose were detected in all the polysaccharides that extracted from lotus seed,indicating the acidic polysaccharide.Glc,Ara,Man and Rha were contained in the four kinds of lotus seed polysaccharides,among which more Gal-UA and Man were found in the polysaccharides that extracted by double enzyme,which were 10.700 and 10.752％respectively.This acidic polysaccharide was benefit to the dissolution of active polysaccharide.The four samples of lotus seed polysaccharide also shared the similar infrared spectral characteristic peaks,α-type pyranose.The wider characteristic peaks of 1654 cm-1 were observed in 45 ℃ water extraction,indicating the more bound water.The double enzyme was also used to break the binding between polysaccharide and protein.The highest content of bound water was detected with the less fixed and free water in the double enzyme after water distribution analysis.It infers that the double enzyme extraction was more beneficial to the stability of polysaccharide structure.In addition,only the first-order relaxation was found in the polysaccharide of lotus seed that treated by double-enzyme.The energy storage modulus and loss modulus were also higher than before.The glass transition temperature was dropped to about 60 ℃(close to that of plant polysaccharide).In summary,the double enzyme extraction can be expected to effectively reduce the protein content and Tg of lotus seed polysaccharide,compared with conventional methods.The content of bound water and hydrophilic ability were improved to extract the active components.The specific gravity values of polysaccharide aldehyde and rehydration were also improved for the purity of polysaccharide.The kinetic model of enzymatic hydrolysis can also provide the theoretical support to the purification of lotus seed polysaccharides,in order to understand the degradation of lotus seed protein.The two enzyme extractions can share the stronger specificity and simple steps,compared with the high-temperature ones.The mannan polysaccharide components can be extracted to improve the polysaccharide purity.Therefore,the enzymatic hydrolysis of lotus seed polysaccharide can ensure the protein to release from the polysaccharide.The effective and moderate hydrolysis can be achieved for the synchronous separation of protein and polysaccharide in the step of polysaccharide alcohol precipitation.The mathematical models were further simulated and validated,according to the mechanism of enzymolysis reaction.The kinetic models of enzymatic hydrolysis with single and double enzymes were also established to determine and characterize the nutritional structure of polysaccharide products between the low/high temperature extraction and low temperature enzymolysis.This finding can also provide the theoretical guidance for the further development and utilization of animal and plant polysaccharides. |
| Author | 雷乙 王丽丽 卢旭 郑宝东 于玲 郑舒怡 |
| AuthorAffiliation | 福建农林大学食品科学学院,福州 350002;中爱国际合作食品物质学与结构设计研究中心,福州 350002;福建省特种淀粉品质科学与加工技术重点实验室,福州 350002%福建农林大学食品科学学院,福州 350002;中爱国际合作食品物质学与结构设计研究中心,福州 350002;福建省特种淀粉品质科学与加工技术重点实验室,福州 350002;中国农技协福建省科协连城铁皮石斛科技小院,龙岩 366200%福建农林大学食品科学学院,福州 350002;福建省特种淀粉品质科学与加工技术重点实验室,福州 350002%福建省轻工业研究所有限公司,福州 350005 |
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| Author_FL | LU Xu ZHENG Shuyi WANG Lili ZHENG Baodong LEI Yi YU Ling |
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| DocumentTitle_FL | Enzymatic kinetic analysis of lotus seed and characterization of enzymatic hydrolysis of products polysaccharides |
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| Keywords | 蛋白 营养成分 polysaccharide 多糖 protein structures lotus seed enzymatic hydrolysis 莲子 结构 nutritional component 酶解 |
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| Publisher | 福建省特种淀粉品质科学与加工技术重点实验室,福州 350002%福建农林大学食品科学学院,福州 350002 中爱国际合作食品物质学与结构设计研究中心,福州 350002 福建省特种淀粉品质科学与加工技术重点实验室,福州 350002%福建省轻工业研究所有限公司,福州 350005 中国农技协福建省科协连城铁皮石斛科技小院,龙岩 366200%福建农林大学食品科学学院,福州 350002 福建农林大学食品科学学院,福州 350002 福建省特种淀粉品质科学与加工技术重点实验室,福州 350002 |
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| Snippet | TS201.7; 为开发更温和与简便的高纯度植物多糖新型酶法水解提取工艺,该研究以胃蛋白酶(内肽酶)和曲蛋白酶(端肽酶)作为复合酶,建立酶解过程的动力学模型.对上述工艺所提取... |
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| Title | 莲子酶解动力学分析与酶解产物多糖的表征 |
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