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首页> 外文期刊>Applied Microbiology and Biotechnology >Tyramine-modified pectins via periodate oxidation for soybean hull peroxidase induced hydrogel formation and immobilization
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Tyramine-modified pectins via periodate oxidation for soybean hull peroxidase induced hydrogel formation and immobilization

机译：酪胺改性果胶通过Hease氧化豆壳用于大豆壳过氧化物酶诱导的水凝胶形成和固定化

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摘要

Pectin was modified by oxidation with sodium periodate at molar ratios of 2.5, 5, 10, 15 and 20 mol% and reductive amination with tyramine and sodium cyanoborohydride afterwards. Concentration of tyramine groups within modified pectin ranged from 54.5 to 538 mu mol/g of dry pectin while concentration of ionizable groups ranged from 3.0 to 4.0 mmol/g of dry polymer compared to 1.5 mmol/g before modification due to the introduction of amino group. All tyramine-pectins showed exceptional gelling properties and could form hydrogel both by cross-linking of carboxyl groups with calcium or by cross-linking phenol groups with peroxidase in the presence of hydrogen peroxide. These hydrogels were tested as carriers for soybean hull peroxidase (SHP) immobilization within microbeads formed in an emulsion based enzymatic polymerization reaction. SHP immobilized within tyramine-pectin microbeads had an increased thermal and organic solvent stability compared to the soluble enzyme. Immobilized SHP was more active in acidic pH region and had slightly decreased K (m) value of 2.61 mM compared to the soluble enzyme. After 7 cycles of repeated use in batch reactor for pyrogallol oxidation microbeads, immobilized SHP retained half of the initial activity.
机译：用摩尔碘酸钠在2.5,5,10,15和20mol％的摩尔比和后续氧化酪胺和氰基硼氢化钠中的还原胺化的氧化蛋白。改性果胶内的酪胺基团的浓度范围为54.5至538μmol/ g干果蛋白，而由于引入氨基之前，可电离基团的浓度范围为3.0至4.0mmol / g的干燥聚合物。 。所有酪胺 - 果胶均显示出异味的胶凝性质，并且可以通过在过氧化氢存在下通过用钙或通过过氧化物酶交联羧基或通过交联酚基团来形成水凝胶。将这些水凝胶作为在乳液基酶聚合反应中形成的微珠内的大豆壳过氧化物酶（SHP）固定的载体。与可溶性酶相比，SHP固定在酪甲蛋白微珠内的热和有机溶剂稳定性增加。固定的SHP在酸性pH区域中更活跃，与可溶性酶相比，k（m）值略微降低2.61mm。在分批反应器中重复使用7个循环后，用于吡羟镓氧化微珠，固定的SHP保留了初始活性的一半。

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