ª—- carrageenin catabolic enzymes , its preparing process and application

Abstract

The invention is an enzyme, and its characteristic: it can degrade k-carrageenan to prepare oligo-carrageenan and degrade beta-1, 4-indican bond of k-carrageenan, therefore called k-carrageenan degrading enzyme, its molecular weight is 30,000Da. When preparing it, using 2216E culture medium to make shaking bottle culture on the sea Cytophaga sp at 28-35deg.C, then centrifugating the culture solution to obtain fermentation enzyme solution, ultrafiltering and concentrating the enzyme solution, then using 40-80% (NH4)2SO4 for salting-out and collecting protein deposit, and freeze-drying. It can effectively degrade k-carrageenan, be used to prepare oligo-carrageenan, and compared with chemical method, it has simple preparing coursee, high product yield, stable quality, and ensures the activity research and development of oligosaccharide, etc.

Description

technical field [0001] The invention relates to an enzyme, in particular to a κ-carrageenan degrading enzyme which can be used to prepare carrageenan oligosaccharides. Background technique [0002] At present, there are reports on the preparation of carrageenan oligosaccharides by chemical methods, but this method has disadvantages such as severe reaction conditions, easily damaged active groups, and unstable product quality. Contents of the invention [0003] The purpose of the present invention is to provide a kind of kappa-carrageenan degrading enzyme, it can be used in the preparation of carrageenan oligosaccharide, can overcome the above-mentioned shortcoming of prior art. [0004] An enzyme characterized in that it can degrade κ-carrageenan, used to prepare carrageenan oligosaccharides, and can degrade the β-1,4-glucosidic bond of κ-carrageenan, so it is also called κ-carrageenan degradation Enzyme, the molecular weight of the enzyme is 30,000Da. [0005] A prepara...

AI Technical Summary

Problems solved by technology

[0002] At present, there are reports on the preparation of carrageenan oligosaccharides by chemical methods, but this method has disadvantages such as severe reaction conditions, easily damaged active groups, and unstable product quality.