摘要
为了研究新琼寡糖对唾液淀粉酶活性的影响,采用酶解法制备新琼寡糖,研究新琼寡糖对唾液淀粉酶的酶活、pH稳定性、高温耐受性的影响,以及与唾液淀粉酶的激活剂-Cl-在酶促效果上的协同作用。结果显示,浓度为100μg/mL的新琼寡糖,可使唾液淀粉酶的酶活提高1.21倍;在55℃保温2h,新琼寡糖中的唾液淀粉酶仍保持较好的活性,而对照组的酶活在保温1h时就几乎完全丧失;新琼寡糖中的唾液淀粉酶有更好的pH稳定性,其在pH6~8范围内的酶活均能维持28U/mL,而对照组在pH6~8范围内酶活下降了38%;新琼寡糖与Cl-可以协同增强唾液淀粉酶的酶活,使酶活提高1.98倍。因此,新琼寡糖可作为唾液淀粉酶活性激活剂和稳定剂,可能对胃肠道的保健及消化不良类疾病的治疗有一定的意义。
To study the effect of neoagaro-oligosaccharide （NAOS） on activity of salivary amylase, NAOS was produced from agar by agarase, and the effect of NAOS on enzymatic efficiency, temperature tolerance, pH stability, and the synergistic action with the chloride ion which can be used as activator of salivary amylase were investigated. The results showed that the enzyme activity could be increased to 1.21 times with the NAOS concentration of 100 IJg/mL. It has better temperature tolerance at 55 ~C in 2 hour. It also has better pH stability. The enzyme activity can keep around 28 U/mL in the pH range from 6 to 8, but the enzyme activity of the control group dropped 38%. The enzyme activity could be increased to 1.98 times under the effect of synergistic enhancement between NAOS and chloride. NAOS can be used as activator and stabilizer for salivary amylase. It may have certain significance on gastrointestinal health and dyspeptic disease treatment.
出处
《食品科技》
CAS
北大核心
2013年第8期71-74,共4页
Food Science and Technology
基金
浙江省科技厅国际合作项目(2009C14027)
关键词
新琼寡糖
唾液淀粉酶
激活剂
稳定剂
neoagaro-oligosaccharide
salivary amylase
activator
stabilizer
