果胶酶在麻类脱胶中的应用及其作用机理

脱胶是麻类产业链中的难题。生物脱胶则是解决麻类加工技术难题的发展方向。果胶酶在生物脱胶中的应用一直是研究的重点。本文通过分析国内外有关果胶酶和产酶微生物在选育、发酵、酶学性质、基因工程与脱胶工艺等方面的研究进展,阐明了果胶酶在麻类脱胶中的作用机理。果胶酶是麻类生物脱胶不能缺少的关键酶之一,但不能独立完成麻类脱胶;根据麻类纤维原料特性,采用基因操作等技术构建复合酶高产菌株是未来的重点研究方向。     

微生物果胶酶研究进展

果胶酶是一类分解果胶质的酶的总称,它能将复杂的果胶分解为半乳糖醛酸等小分子。目前果胶酶在食品、纺织、医药、造纸、环境、生物技术、饲料等领域得到广泛应用。果胶酶主要来自微生物。综述了微生物果胶酶生产菌的菌种、选育、鉴定、发酵方法和发酵条件优化,酶的分离纯化、酶学性质和分子生物学方面的研究进展,并介绍了果胶酶的应用进展,最后展望了微生物果胶酶研究的广阔前景。     

微生物果胶酶及其在食品方面的应用

微生物果胶酶在国外已有50多年的应用史,国内虽有研究,但应用甚少。本文介绍微生物果胶酶及其在食品方面应用概况。一、果胶质果胶质为杂多糖,分子量3,000—300,000,完全水解后形成阿拉伯糖、木糖、半乳糖、鼠李糖、半乳糖醛酸和甲醇。果胶质存在于所有高等植物的组织中,主要     

微生物果胶酶的分子生物学及其应用研究进展

10多年来,随着生物技术的发展,国外在果胶酶分子生物学研究上取得了很大进展,其应用范围也在不断扩大,除在一些传统领域中的应用外,果胶酶的许多新的用途也正在不断地被挖掘和发现。本文从果胶酶的产生菌、果胶酶的理化性质、已克隆的果胶酶基因、基因的表达与调控及果胶酶的用途等方面简述了微生物果胶酶的研究进展。     

果胶酶生产及工业应用进展

果胶酶是水解酶家族成员,也是生物技术领域的重要酶,其在全球工业酶市场中所占份额约为25%。果胶酶在工业生产中应用广泛,如植物纤维的脱胶、茶和咖啡的发酵、废水处理、纸浆漂白和动物饲料生产等。在果胶酶的天然来源中,由于微生物具有独特的理化性质,最常被用以生产果胶酶。然而,与许多其他工业酶一样,果胶酶也存在野生菌株产量低、工业生产率低等制约因素,因此,目前果胶酶的研究重点主要集中在如何提高工业规模的生产水平。主要介绍了果胶酶的天然来源,以及在这些来源的基础上通过基因工程改造以获得果胶酶高效表达的最新策略,并概括总结了果胶酶发酵工艺和工业应用,以期为生产具有高活性的果胶酶,提高工业生产的效益奠定理论基础。     

微生物果胶酶的研究进展

该文综述了近年来微生物果胶酶的产生菌种及菌种选育的研究,论述了果胶酶的分类、作用机制及酶活测定方法,并对微生物果胶酶的酶学性质、分子生物学研究及应用等方面进行了概述。     

微生物原果胶酶的研究进展

综述了微生物原果胶酶的作用机理,酶学性质,分子生物学基础,并对微生物原果胶酶的应用作了介绍。     

产酸性果胶酶的研究应用及展望

果胶酶是分解果胶的酶,是复合酶。果胶酶分布广泛,植物、微生物、原生动物以及昆虫中都有存在。细菌、放线菌、酵母和霉菌都是工业生产领域中合成果胶酶的主要产生菌,本文综述了产酸性果胶酶的研究现状。     

微生物技术在果蔬保鲜中的运用分析

随着社会经济的持续发展和生活水平的不断提升，人们对于健康饮食提出了更高的要求。在日常生活中，绝大多数消费者都倾向于购买高品质的瓜果蔬菜；而市场商家要想延长果蔬产品的保鲜期，避免其出现变质、腐烂等情况，就必须充分发挥现代微生物技术的作用。微生物技术作为一项新型果蔬保鲜技术，最大的应用优势在于其无毒无害，能够切实保障消费者的健康安全。文章将进一步对微生物技术在果蔬保鲜中的运用展开分析与探讨，旨在为新型果蔬保鲜技术的科学推广和应用提供参考意见。     

水果加工中的新酶系

英国生物催化剂有限公司(Biocatalysts Ltd.)是专门经营酶制剂的公司,总部设在英国Pontypridd,最近几年来研制和开发了一系列用于加工水果的微生物酶制剂。例如果胶酶204是该公司研制成的全新酶     

碱性果胶酶及其在棉纺织预处理中的应用

综述了果胶酶的分类,及其酶活测定方法;产碱性果胶酶的微生物及嗜碱细菌生理活动;并对碱性果胶酶在棉纺织预处理中的应用状况作了一定的介绍。     

Enzymatic hydrolysis and extraction of arachidonic acid rich lipids from Mortierella alpina

A novel method for efficient arachidonic acid rich lipids extraction was investigated. Six different enzymes (papain, pectinase, snailase, neutrase, alcalase and cellulase) were used to extract lipids from Mortierella alpina. The effects of enzyme concentration, temperature and hydrolysis time on oil recovery were evaluated using factorial experimental design and polynomial regression for each enzyme. Hydrolysis time is found to be the most important parameter for all enzymes. The ratios of enzyme mixtures were also studied. It showed that the mixtures of pectinase and papain (5:3, v/v), pectinase and alcalase (5:1, v/v) were better combined effects on oil yields. The effects of hydrolysis time and temperature were then analyzed by response surface methodology, and oil recoveries were satisfactory (104.6% for pectinase and papain and 101.3% for pectinase and alcalase). In the whole process, the lipid composition was not affected by the enzyme treatments according to fatty acid profile.     

Hydrolysis of orange peel with pectinase and cellulase enzymes

Summary Hydrolysis of polysaccharides in comminuted orange peel by commercial cellulase and pectinase enzymes has been investigated. High levels of conversion to monomeric sugars were observed after treatment with pectinase enzyme, but cellulase enzyme achieved only limited solubilization. The combination of cellulase and pectinase enzymes appears to be a most efficient system for enzymatic hydrolysis of polysaccharides in orange peel.     

Validation of leaf and microbial pectinases: commercial launching of a new platform technology

Almost all current genetically modified plant commercial products are derived from seeds. The first protein product made in leaves for commercial use is reported here. Leaf pectinases are validated here with eight liquid commercial microbial enzyme products for textile or juice industry applications. Leaf pectinases are functional in broad pH/temperature ranges as crude leaf extracts, while most commercial enzyme products showed significant loss at alkaline pH or higher temperature, essential for various textile applications. In contrast to commercial liquid enzymes requiring cold storage/transportation, leaf pectinase powder was stored up to 16 months at ambient temperature without loss of enzyme activity. Commercial pectinase products showed much higher enzyme protein PAGE than crude leaf extracts with comparable enzyme activity without protease inhibitors. Natural cotton fibre does not absorb water due to hydrophobic nature of waxes and pectins. After bioscouring with pectinase, measurement of contact‐angle water droplet absorption by the FAMAS videos showed 33 or 63 (leaf pectinase), 61 or 64 (commercial pectinase) milliseconds , well below the 10‐second industry requirements. First marker‐free lettuce plants expressing pectinases were also created by removal of the antibiotic resistance aadA gene. Leaf pectinase powder efficiently clarified orange juice pulp similar to several microbial enzyme products. Commercial pilot scale biomass production of tobacco leaves expressing different pectinases showed that hydroponic growth at Fraunhofer yielded 10 times lower leaf biomass per plant than soil‐grown plants in the greenhouse. Pectinase enzyme yield from the greenhouse plants was double that of Fraunhofer. Thus, this leaf‐production platform offers a novel, low‐cost approach for enzyme production by elimination of fermentation, purification, concentration, formulation and cold chain.     

2020微生物组测序与分析专题序言

微生物是人体、动植物、土壤、沉积物、水体、空气等生境中最重要的生命体。对这些生境中微生物的分析已经成为一项基础的研究技术。微生物组测序与分析作为近年来快速发展的技术,已经在人类健康、环境污染治理、食品工业以及农牧业等领域得到了广泛应用。为了梳理和总结微生物组测序与分析技术的现状、发展状况和应用前景,本专题收录了16篇本领域的论文,分别从样本保存和处理、单菌基因组测序与分析、特殊生境中的微生物组特征分析、微生物组相关数据库和算法以及微生物组测序与分析专家共识等方面,详细介绍了微生物组测序与分析领域的发展态势,为推动我国微生物组测序与分析产业和科研的快速发展、促进微生物组相关产业的良性发展提供必要的参考。     

果胶酶分离纯化及分析方法的研究进展

果胶酶能降解果胶质,在果汁制造、果酒酿造等方面有着广泛应用。果胶酶分子生物学的迅速发展极大地促进了分离纯化与分析方法的研究。由于不同菌种产生的果胶酶成分复杂程度不同,分离纯化手段和分析方法也不相同。本文对果胶酶分离纯化手段及其分析方法进行了综述。     

SCP and crude pectinase production by slurry-state fermentation of lemon pulps

Single cell protein (SCP) and crude pectinolytic enzymes production from citrus pulps is reported. SCP and enzymes were produced by slurry-state flask cultivation of Aspergillus niger and Trichoderma viride on pulps from lemon juice clarification. Production as well as crude pectinase activity was not affected by the high dry matter content of the pulps. Both the protein content in the residue and the enzyme activity in the supernatant were higher in T. viride than in A. niger culture. The crude pectinase of T. viride, whose specific activity was similar to that found for a commercial concentrated preparation, could be utilized in the same citrus processing factory as well as in other factories which use large amounts of pectinolytic crude preparations, for example to enhance depuration plant performance.     

兽用博落回散对饲用酶制剂酶活性的影响

博落回散能抑菌消炎、改善畜禽肠道内环境,兼具营养和药用双重作用,已经成为一类新型饲料添加剂。酶制剂是目前已在养殖业广泛使用的饲料添加剂,它能提高动物对饲料的消化利用率、提高饲料转化率、降低饲喂成本。博落回散能否和酶制剂同时使用目前尚未有相关的研究报道。本文研究了不同浓度博落回散溶液对8种常用饲用酶制剂活性的影响,实验结果表明,在正常使用浓度(30～50 mg/L)范围内,博落回散不会明显影响淀粉酶、纤维素酶、果胶酶、甘露聚糖酶和木聚糖酶这5种糖基水解酶的活性;对植酸酶、酸性蛋白酶和脂肪酶这3种非糖基水解酶的活性影响不大,这说明博落回散能和酶制剂同时添加到饲料中。本研究为兽用博落回散饲料添加剂在养殖行业的广泛应用提供了实验支持。     

Synergistic effects of cellulolytic and pectinolytic enzymes in degrading sugar beet pulp

Three cellulases, one hemicellulase and three pectinases were used, separately or in binary and ternary combinations, to hydrolyze dried beet-pulp, a by-product of the sugar industry. By IE-HPLC the compositions and concentrations of the sugars released were determined. The results obtained by enzymatic saccharification were compared to those obtained by acid hydrolysis. The synergistic action of cellulolytic and pectinolytic enzymes in release of total monosaccharides, and of glucose, arabinose and galacturonic acid was also studied. The combination of cellulase, hemicellulase and pectinase, commercially available, was as effective in degrading the beet pulp as the acid hydrolysis. Pectinase appeared to be the most important enzyme, since by hydrolyzing the pectic surface of the lignocellulosic substrate, it favoured the degradation of cellulose and hemicellulose by the respective enzymes.