| 固定化米糠对谷氨酸脱羧酶活性影响的研究 |
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| 引用本文： | 王筱婧,王立,马晓博,姜启兴,张晖.固定化米糠对谷氨酸脱羧酶活性影响的研究[J].食品工业科技,2009,30(11). |
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| 作者姓名： | 王筱婧 王立 马晓博 姜启兴 张晖 |
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| 基金项目： | 江南大学食品学院青年博士科研创新开放基金 |
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| 摘 要： | 米糠是稻谷加工中的副产品,年产量很大但开发利用程度很低,其含有的谷氨酸脱羧酶(GAD)活力是植物中的佼佼者,该酶可以将谷氨酸转化为γ-氨基丁酸(GABA).研究发现,可以将米糠固定化以达到固定化其中GAD的目的.本文研究了固定化后的米糠中GAD的酶学性质,研究表明,经海藻酸钠固定化的米糠GAD的最适温度由40℃左右移至45℃左右,其它性质没有发生变化,此时固定化米糠GAD酶活力回收率达到51.00%.利用固定化米糠GAD制备的GABA制备液中GABA含量为3.06%.为植物法制备GABA提供又一种技术方法.
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| 关 键 词： | γ-氨基丁酸谷氨酸脱羧酶 米糠 固定化酶 海藻酸钠 |
Effect of immobilizing the rice bran by sodium alginate on the enzymatic properties of glutamate decarboxylase |
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| WANG Xiao-jing,WANG Li,MA Xiao-bo,JIANG Qi-xing,ZHANG Hui.Effect of immobilizing the rice bran by sodium alginate on the enzymatic properties of glutamate decarboxylase[J].Science and Technology of Food Industry,2009,30(11). |
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| Authors: | WANG Xiao-jing WANG Li MA Xiao-bo JIANG Qi-xing ZHANG Hui |
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| Abstract: | Rice bran was immobilized by sodium alginate to produce γ-aminobutyric acid (GABA). The enzymology properties of glutamate decarboxylase (GAD) in rice bran were studied.The results showed that the optimum temperature moved to 45℃ from 40℃ and the other enzymology properties didn't changed. The enzymatic activity recovery was 51.00％.The GABA content of GABA solution prepared by immobilized rice bran GAD was 3.06％. |
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| Keywords: | GABA GAD rice bran immobilized enzyme sodium alginate |
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