细菌类胡萝卜素裂解酶酶解虾青素工艺优化

目的:从巴氏葡萄球菌发酵液中分离纯化可降解类胡萝卜素产香的酶,优化其降解虾青素的反应,为后续鉴定产物提供依据。方法:利用高效液相色谱分析产物产量变化,应用正交试验设计,采用DPS软件进行二次多项式逐步回归分析,优化虾青素酶解反应条件。结果:类胡萝卜素裂解酶具有催化虾青素降解的活性。反应pH值、反应时间、反应温度及其交互作用对产物产量均有极显著影响(P0.01),反应pH值和反应时间的交互作用对产物产量影响最大,其通径系数为12.726 9。利用二次多项式逐步回归得到虾青素酶解的最佳反应条件:反应pH 4.5、反应时间7 min、反应温度50℃,在此条件下虾青素产物的产量总和可达到定义条件下的1.75倍。结论:该类胡萝卜素裂解酶对虾青素降解具有很强的催化活性,得到了产物达到最大产量时的最优条件。

Optimization of Conditions for Astaxanthin Cleavage by a Bacterial Carotenoid Cleavage Enzyme

Objective: This work aimed to optimize the conditions for the degradation of astaxanthin by a purified carotenoid
cleavage enzyme from Staphylococcus pasteuri. Methods: The degradation products were measured by HPLC. Orthogonal
arrays design combined with quadratic polynomial stepwise regression analysis was applied to optimize the conditions for
astaxanthin degradation. Results: The HPLC analysis showed that this carotenoid cleavage enzyme had the ability to degrade
astaxanthin. pH, time, temperature and their interactions had significant effects on the contents of degradation products
(P < 0.01). The interaction between pH and time showed the most significant contribution to the contents of degradation
products under the optimized conditions with a value of direct path coefficient of 12.726 9. The optimal reaction conditions
were determined as follows: pH 4.5, and incubation at 50 ℃ for 7 min. Under these conditions, the total yield of degradation
products was 1.75 times higher than the defined apocarotenoids yield. Conclusion: This carotenoid cleavage enzyme has a
high ability to cleave astaxanthin. The optimal conditions for maximum yield of products have been obtained.