Enhancing thermostability of β-mannanase by protective additives

Zhaohui Liu1, Wei Qi1, Wei-Na Wu1, Yue Liu1, Zhimin He1
1School of Chemical Engineering and Technology, Tianjin University, Tianjin, China

Tóm tắt

Từ khóa


Tài liệu tham khảo

Whitaker J. Handbook of Food Enzyme. New York: Dekker Press, 2002

Sachslehner A, Foidl G, Foidl N, Gübitz G and Haltrich D. Hydrolysis of isolated coffee mannan and coffee extract by mannanases of Sclerotium rolfsii. J Biotechnol, 2000, 80(2): 127–134

Jackson M E, Fodge D W, Hsiao H Y. Effects of β-mannanase in corn-soybean meal diets on laying hen performance. Poult Sci, 1999, 78(12): 1737–1741

Zheng P R. Oligosaccharide, functional bifidobacterium and their correlation. China Food Additive, 1998, (2): 28–31 (in Chinese)

Zhang J, He M X, He Z M. Operational and storage stability of neutral β-mannanase from Bacillus licheniformis. Biotechnol Lett, 2002, 24(19): 1611–1613

Thierry L, Charles G, Georges F. Psychrophilic enzymes: revisiting the thermodynamic parameters of activation may explain local flexibility. Biochim Biophys Acta, 2000, 1543(1): 1–10

Graber M, Comber D. Effect of polyols on fungal alpha-amylase thermostability. Enzyme Microb Technol, 1989, 11(10): 673–677

Back J F, Oakenfull D, Smith M B. Increased thermal stability of proteins in the presence of sugars and polyols. Biochemistry, 1979, 18(23): 5191–5196

Samborska K, Guiavarc’h Y, Loey A V, Hendrickx M. The thermal stability of Aspergillus oryzae alpha-amylase in presence of sugars and polyols. J Food Process Eng, 2006, 29(3): 287–303

Anjum F, Rishi V, Ahmad F. Compatibility of osmolytes with Gibbs energy of stabilization of proteins. Biochim Biophy Acta_Protein Structure and Molecular Enzymology, 2000, 1476(1): 75–84

Gekkot K, Timasheff S N. Mechanism of protein stabilization by glycerol: preferential hydration in glycerol-water mixtures. Biochemistry, 1981, 20(16): 4667–4676

Manning M C, Matsuura J E, Kendrick B S, Meyer J D, Dormish J J, Vrkljan M, Ruth J R, Carpenter J F, Sheftert E. Approaches for increasing the solution stability of proteins. Biotech Bioeng, 1995, 48(5): 506–512

Ruan K, Xu C, Li T, Lang R, Balny C. The thermodynamic analysis of protein stabilization by sucrose and glycerol against pressure-induced unfolding: The typical example of the 33-kDa protein from spinach photosystem II. Eur J Biochem, 2003, 270(8): 1654–1661