冷榨花生粕蛋白胨酶法制备及其在微生物增殖培养中的应用

为探讨冷榨花生粕蛋白质酶法制备蛋白胨替代商用蛋白胨的可行性,将冷榨花生粕用胃蛋白酶与碱性蛋白酶进行双酶协同水解制备冷榨花生粕蛋白水解物（也称为冷榨花生粕蛋白胨）,并分析其分子质量分布、化学组分分析及氨基酸组成。研究发现,经双酶协同水解后的冷榨花生粕蛋白胨主要由小于5.0 kDa的肽段组成,富含丙氨酸、精氨酸、天冬氨酸、半胱氨酸等氨基酸,特别是谷氨酸含量较高。微生物增殖培养实验结果表明,大肠杆菌在冷榨花生粕蛋白胨培养基中培养8 h后比牛肉膏蛋白胨中生长情况好;枯草芽孢杆菌在冷榨花生粕蛋白胨培养基中比LB培养基中有较长的滞后期,但培养8 h后,生长情况比LB培养基更好;大肠杆菌和枯草芽孢杆菌在冷榨花生粕蛋白胨培养基和对照培养基中pH值变化差异不显著（P＞0.05）;干酪乳杆菌在冷榨花生粕蛋白胨培养基和MRS培养基中生长情况有显著差异（P＜0.05）;金黄色葡萄球菌在冷榨花生粕培养基中与对照培养基生长差异不显著（P＞0.05）;酿酒酵母在冷榨花生粕培养基中与对照生长有类似的生长曲线与pH值变化趋势;米曲霉在冷榨花生粕培养基中与对照培养生长无显著差异（P＞0.05）。结果表明,冷榨花生粕蛋白胨在替代商用蛋白胨用于微生物的增殖培养应用中具有很好的潜力。     

Lignin Interaction with Cellulase during Enzymatic Hydrolysis

The conversion of lignocellulosic biomass into biofuels or biochemicals typically involves a pretreatment process followed by the enzyme-catalyzed hydrolysis of cellulose and hemicellulose components to fermentable sugars. Many factors can contribute to the recalcitrance of biomass, e.g., the lignin content and structure, crystallinity of cellulose, degree of fiber polymerization, and hemicellulose content, among others. However, nonproductive binding between cellulase and lignin is the factor with the greatest impact on enzymatic hydrolysis. To reduce the nonproductive adsorption of enzymes on lignin and improve the efficiency of enzymatic hydrolysis, this review comprehensively summarized the progress that has been made in understanding the interactions between lignin and enzymes. Firstly, the effects of pretreatment techniques on lignin content and enzymatic hydrolysis were reviewed. The effects of lignin content and functional groups on enzymatic hydrolysis were then summarized. Methods for the preparation and characterization of lignin films were assessed. Finally, the methods applied to characterize the interactions between lignin and cellulase were reviewed, and methods for decreasing the nonproductive binding of enzymes to lignin were discussed. This review provides an overview of the current understanding of how lignin hinders the enzymatic hydrolysis of lignocellulosic biomass, and provides a theoretical basis for the development of more economical and effective methods and additives to reduce the interaction of lignin and enzymes to improve the efficiency of enzymatic hydrolysis.     

新国标《天然气》对元坝天然气净化厂的影响及解决方案

元坝天然气净化厂采用UDS-Ⅱ复合溶剂脱除天然气中的H 2S、CO 2及有机硫等杂质,产品天然气达到国家标准GB 17820—2012《天然气》一类气指标。随着国家环保要求日益提高,2018年国家颁发新版GB 17820—2018《天然气》标准,元坝天然气净化厂现有工艺无法满足新标准要求。为此,根据元坝净化厂天然气脱硫工艺及产品气的特点,增设COS水解或分子筛精脱硫设施的方案均能有效提升产品质量,满足了新国标的要求。若进一步降低产品气总硫含量,还需加大对天然气净化工艺的开发力度才能实现。     

Microwave-assisted catalyst-free hydrolysis of fibrous cellulose for deriving sugars and biochemicals

Microwave (MW) assisted catalyst-free hydrolysis of fibrous cellulose (FC, cellulolysis) at 200°C promoted a cellulose conversion of ca. 37.2% and quantitative production of valuable C5/C6 sugars (e.g., glucose) and the according platform biochemicals (e.g., 5-hydroxymethylfurfural), corresponding to an overall selectivity of 96.5%. Conversely, conventional hydrothermal cellulolysis under similar conditions was not effective, even after 24 h, carbonising the FC. Based on the systematic study of MW-assisted cellulolysis, the specific interaction between water molecules and macroscopic FC under the MW irradiation was proposed, accounting for the interpretation of the experimental observation. The kinetic energy of water molecules under the MW irradiation facilitated the C–C (in the non-hindered surface –CH₂OH groups) and C–O–C bond breaking (inside the cellulose cavities) in FC, producing primary cellulolysis products of xylose, glucose and cellobiose.     

Effect of LHW,HCl, and NaOH pretreatment on enzymatic hydrolysis of sugarcane bagasse: sugar recovery and fractal-like kinetics

Conversion of lignocellulose to sugars involves two main processes, namely pretreatment and enzymatic hydrolysis. Lignocellulose pretreatment leads to the degradation of enzymatic recalcitrance of substrate for achieving efficient saccharification. In this study, liquid hot water (LHW), hydrochloric acid (HCl), and sodium hydroxide (NaOH) were as reagents used to pretreat sugarcane bagasse (SB). Results showed that LHW, HCl, and NaOH pretreatment could solubilize 95.3%, 94.7% xylan and 88.7% lignin, respectively. Enzymatic hydrolysis of pretreated SB showed that the maximum glucose (26.0?g/L) and xylose (12.7?g/L) concentration were produced by NaOH pretreatment, and slightly more glucose and less xylose were produced after HCl pretreatment compared to LHW pretreatment. Addition of Tween 80 or xylanase could significantly improve both glucose and xylose production. At 48?h, the glucose increase for LHW, HC1 and NaOH pretreatment was 38.3%, 26.4% and 8.0%, respectively, and the xylose increase for them was 35.0%, 24.9% and 1.7%, respectively. Fractal-like kinetics showed that the value of rate constant increased after the addition of Tween 80 or xylanase, and the efficiency of enzymatic hydrolysis mainly depended on rate constant other than fractal dimension of substrate. Totally, substrate accessibility was dominated for efficient of lignocellulose to sugar compared to enzyme loading. The application of fractal-like theory on the heterogeneous enzymatic hydrolysis of lignocellulose was quite successful.     

Characteristics of lactose-free frozen yogurt with κ-carrageenan and corn starch as stabilizers

Frozen yogurt is a type of dairy product that is considered to be a more healthful alternative to conventional ice cream due to its lower fat content and the presence of viable lactic acid bacteria. Lactose-free products are a growing trend in the dairy industry, and lactose-free yogurts and ice creams can both be found on the market. However, lactose-free frozen yogurt has not yet reached the market. In this study, we aimed to investigate the effect of adding κ-carrageenan (0.05, 0.1, and 0.15%) and corn starch (1, 2, and 3%) on acidity, texture, viscosity, overrun, melting properties, color attributes, and sensory characteristics of lactose-free frozen yogurts. Lactose was reduced by enzymatic hydrolysis during the fermentation process. The effectiveness of the hydrolysis was measured by HPLC, and lactose was reduced to 0.05% after 80 min of incubation with the enzyme. The addition of stabilizers did not change overrun and melting properties of frozen yogurt, but it did affect pH, titratable acidity, and color parameters. The product with 0.15% κ-carrageenan had the highest hardness and stickiness values. Moreover, κ-carrageenan had a positive effect on sensory attractiveness of lactose-free frozen yogurt, and it reduced the coarse texture in comparison with the control without stabilizers. A lactose-free frozen yogurt with good quality and nutritional characteristics was produced, particularly with the use of κ-carrageenan as stabilizer.     

酶法生产大豆蛋白ACE抑制肽的研究

研究了Alcalase碱性蛋白酶、Neutrase中性蛋白酶、Protames复合蛋白酶、Flavourzyme风味蛋白酶对大豆分离蛋白的水解效果和ACE(血管紧张素转化酶)的抑制活性。水解能力用pH-start法检测,水解度大小依次为:Alcalase碱性蛋白酶>Protames复合蛋白酶>Neutrase中性蛋白酶>Flavourzyme风味蛋白酶;ACE抑制活性用高效液相法检测,ACE抑制率强弱依次为:Alcalase碱性蛋白酶>Flavourzyme风味蛋白酶>Protames复合蛋白酶>Neutrase中性蛋白酶。综合考虑,选定Alcalase碱性蛋白酶为生产大豆ACE抑制肽的最适酶,并对其酶解条件进行了优化,确定生产大豆ACE抑制肽的最佳条件为:温度60℃、pH8.0、[S]=4%、[E]/[S]=4%,这时的水解度为14.4%。     

糯米酶解工艺以及抗氧化活性研究

使用4种蛋白酶水解白糯米,以羟自由基清除率作为指标,选取中性蛋白酶作为水解用酶。考察了蛋白质底物浓度、酶添加量、酶解温度、初始pH 4种因素对于中性蛋白酶糯米酶解液羟自由基捕获能力的影响。在单因素实验基础之上,使用L9(34)正交优化试验设计,确定酶解液具有最高抗氧化能力的酶解工艺条件。优化后的工艺参数为底物浓度2%,酶添加量24 000 U/g(以蛋白质计),酶解温度55℃,pH8,作用时间0.5 h。在该条件下羟自由基清除率平均值可达56.05%。底物浓度、酶添加量、温度以及pH 4种因素对于羟自由基(.OH)清除率差异影响均极显著。糯米酶解液中的抗氧化肽等成分在60℃～100℃的温度范围内活性保持很好。     

鲶鱼骨酶解物抑菌性能研究

以大肠杆菌、枯草芽孢杆菌和藤黄微球菌3种菌为受试菌,研究了鲶鱼骨酶解物的抑菌性能,并初步探讨了鲶鱼骨酶解物抑菌作用的稳定性。结果表明,鲶鱼骨酶解物对大肠杆菌、枯草芽孢杆菌和藤黄微球菌都有明显的抑制作用,其中对藤黄微球菌抑制作用最强,其最低抑菌浓度(MIC)和最低杀菌浓度(MBC)分别是6 mg/mL和8 mg/mL,鲶鱼骨酶解物的抑菌活性具有较好的热稳定性和pH不稳定性。