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Preparation for stabilizing activity of liquid glutamine transaminase

A technology of transaminase activity and glutamine, applied in the field of enzyme preparations, can solve the problems of limited storage, inconvenient use, and difficulty in ensuring room temperature conditions, and achieve the effects of uniform and stable solution properties, simple production process, and wide application prospects

Inactive Publication Date: 2019-09-06
TAIXING DONGSHENG FOOD TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Transglutaminase has a wide range of applications and prospects in the food processing industry, but most of the purpose of transglutaminase is still produced and used in the form of powder preparations
Powder preparations have achieved large-scale production, but there are defects such as high production costs, limited storage and inconvenient use, while liquid enzyme preparations can solve the above problems
Although there are commercialized liquid enzyme preparations at present, there are still many problems. The most prominent problem is that the commercially available liquid enzyme preparations can only be stored for a long time at room temperature (25°C, the same below), but in practice During transportation and storage, it is difficult to ensure stable room temperature conditions. In summer or hot climate areas, its application effect may be greatly affected.

Method used

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  • Preparation for stabilizing activity of liquid glutamine transaminase
  • Preparation for stabilizing activity of liquid glutamine transaminase
  • Preparation for stabilizing activity of liquid glutamine transaminase

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Embodiment 1: the influence of temperature on the preservation of transglutaminase liquid enzyme

[0018] Put the purified and sterilized enzyme solution in a sealed centrifuge tube, place it in an incubator at different temperatures for 7 days, observe the state of the solution and detect the remaining enzyme activity. The results are shown in Table 1.

[0019] Table 1. Remaining Enzyme Activity of Transglutaminase Liquid Enzyme Placed at Different Temperatures for 7 Days

[0020] temperature initial enzyme activity remaining enzyme activity Enzyme activity remaining rate solution state 4℃ 100U / mL 99.8U / mL 99.8％ clarify 25℃ 100U / mL 97.2U / mL 97.2％ clarify 30℃ 100U / mL 84.8U / mL 84.8％ turbid 37℃ 100U / mL 51.6U / mL 51.6％ turbid 45℃ 100U / mL 7.8U / mL 7.8％ turbid

[0021] From the data in Table 1, it can be found that when the temperature is lower than 25°C, the enzyme activity is well preserved, and as ...

Embodiment 2

[0022] The improving effect of embodiment 2 different protective agents to liquid enzyme thermostability

[0023] Choose substances that have a protective effect on proteins at high temperatures for experiments, mix them with liquid enzymes, and treat them in a water bath at 60°C for 10 minutes to observe whether their thermal stability to liquid enzymes is improved. The results are shown in Table 2.

[0024] Table 2. Protective effect of different additives on liquid enzymes at high temperature

[0025]

[0026]

[0027] It can be found from Table 2 that the protective effect of some sugars and alcohols on liquid enzymes at high temperature is relatively obvious, and the protective effect of inorganic salts is general.

[0028] Continue to observe the remaining enzyme activity of the liquid enzyme added with protective agent after being stored at 30°C for seven days, and the results are shown in Table 3.

[0029] Table 3. Protective effect of different additives on li...

Embodiment 3

[0032] The influence of embodiment 3pH value on the long-term preservation of transglutaminase enzyme liquid

[0033] Adjust the purified and sterilized liquid enzyme to different pHs with Hcl and NaoH, detect the initial enzyme activity, put it into a sealed sterile centrifuge tube, store it at 30°C for 7 days, and observe the preservation of the enzyme activity. For details, see Table 4

[0034] Table 4. Storage effect of liquid enzymes adjusted to different pH values

[0035] pH initial enzyme activity Enzyme activity after pH adjustment remaining enzyme activity Enzyme activity remaining rate 3 52U / mL 17.54U / mL 0.054U / mL 0.31％ 4 52U / mL 36.88U / mL 24.80U / mL 67.24％ 5 52U / mL 46.32U / mL 32.81U / mL 70.83％ 6 52U / mL 51.72U / mL 43.57U / mL 84.24％ 7 52U / mL 44.42U / mL 39.09U / mL 87.99％ 8 52U / mL 32.07U / mL 28.12U / mL 87.69％ 9 52U / mL 35.34U / mL 28.94U / mL 81.86％

[0036] It can be found from Table ...

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Abstract

The invention discloses a preparation for stabilizing the activity of liquid glutamine transaminase. The compositions of the preparation include glutamine transaminase, carbohydrates and / or alcohols,an anti-oxidant, a water activity regulator and an acidity regulator. The technical problems of extremely unstable liquid enzyme of the glutamine transaminase at high room temperature (30 DEG C) and hard preservation for a long time can be solved; the enzyme activity of the liquid glutamine transaminase preparation preserved 3 months under 30 DEG C can remain more than 85%, the enzyme activity preserved 6 months under normal temperature can remain more than 90%, and the state of a solution is stable; and the preparation has wide application prospects and great meanings on popularizing, applying and developing.

Description

technical field [0001] The invention belongs to the fields of enzyme preparations and food additives, and relates to a preparation for keeping the enzyme activity of liquid glutamine transaminase stable. [0002] Background of the invention [0003] Transglutaminase has a wide range of applications and prospects in the food processing industry, but most of the purpose of transglutaminase is still produced and used in the form of powder preparations. Powder preparations have achieved large-scale production, but there are defects such as high production costs, limited storage and inconvenient use, while liquid enzyme preparations can solve the above problems. Although there are commercialized liquid enzyme preparations at present, there are still many problems. The most prominent problem is that the commercially available liquid enzyme preparations can only be stored for a long time at room temperature (25°C, the same below), but in practice During transportation and storage, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N9/10C12N9/96
CPCC12N9/1044C12N9/96C12Y203/02013
Inventor 任越舟金明飞王玲转贺小杰张玉如步国建张晓健
Owner TAIXING DONGSHENG FOOD TECH
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