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首页> 外文期刊>BMC Biotechnology >Enhancing the thermostability of α-L-rhamnosidase from Aspergillus terreus and the enzymatic conversion of rutin to isoquercitrin by adding sorbitol
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Enhancing the thermostability of α-L-rhamnosidase from Aspergillus terreus and the enzymatic conversion of rutin to isoquercitrin by adding sorbitol

机译：通过添加山梨糖醇增强土曲霉的α-L-鼠李糖苷酶的热稳定性和芦丁向异槲皮苷的酶促转化

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BackgroundThermally stable α-L-rhamnosidase with cleaving terminal α-L-rhamnose activity has great potential in industrial application. Therefore, it is necessary to find a proper method to improve the thermal stability of α-L-rhamnosidase. ResultsIn this study, addition of sorbitol has been found to increase the thermostability of α-L-rhamnosidase from Aspergillus terreus at temperatures ranging from 65?°C to 80?°C. Half-life and activation free energy with addition of 2.0?M sorbitol at 70?°C were increased by 17.2-fold, 8.2?kJ/mol, respectively. The analyses of the results of fluorescence spectroscopy and CD have indicated that sorbitol helped to protect the tertiary and secondary structure of α-L-rhamnosidase. Moreover, the isoquercitrin yield increased from 60.01 to 96.43% with the addition of 1.5?M of sorbitol at 70?°C. ConclusionOur findings provide an effective approach for enhancing the thermostability of α-L-rhamnosidase from Aspergillus terreus , which makes it a good candidate for industrial processes of isoquercitrin preparation.
机译：背景技术具有裂解末端α-L-鼠李糖活性的热稳定的α-L-鼠李糖苷酶在工业应用中具有巨大潜力。因此，有必要找到一种适当的方法来提高α-L-鼠李糖苷酶的热稳定性。结果在这项研究中，发现添加山梨糖醇可提高曲霉曲霉α-L-鼠李糖苷酶在65°C至80°C的温度下的热稳定性。加入70？C的2.0？M山梨糖醇的半衰期和活化自由能分别增加了17.2倍，8.2？kJ / mol。对荧光光谱和CD的结果的分析表明，山梨糖醇有助于保护α-L-鼠李糖苷酶的三级和二级结构。此外，在70℃下加入1.5？M山梨糖醇，异槲皮苷的产率从60.01％增加到96.43％。结论我们的发现为增强土壤曲霉中α-L-鼠李糖苷酶的热稳定性提供了有效的方法，使其成为制备异槲皮苷工业过程的良好候选者。

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