豆乳凝固酶的研究概况

豆乳凝固酶是制备大豆蛋白食品的优质凝固剂。文中对豆乳凝固酶的来源、酶学特性、作用机制及其在大豆食品工业中的应用研究情况进行了综述。     

豆乳凝固醇产生菌UV—10发酵条件及其酶学性质的研究

豆乳凝固醇产生菌Bacillus sp.UV-10的最适产酶条件,初始pH6.4,温度26℃,培养时间19h,需要较大的通气量,酶的最适作用pH和温度分别为5．8和70℃,在最适条件下酶活力可达1.84u/mL,pH6.0-7.0稳定性较好,60℃下1h残余酶活60％,Ca^2 ,Fe^2 ,Mg^2 ,Na^2 对其有较强的激活作用,而Zn^2 ,Al^3 则有抑制作用。     

豆乳凝固酶产生菌UV-10发酵条件及其酶学性质的研究

豆乳凝固酶产生菌Bacillussp .UV 1 0的最适产酶条件 :初始pH6 4,温度 2 6℃ ,培养时间 1 9h ,需要较大的通气量。酶的最适作用pH和温度分别为 5 8和 70℃。在最适条件下酶活力可达 1 84u/mL。pH6 0～ 7 0稳定性较好。 6 0℃下 1h残余酶活 6 0 %。Ca²⁺,Fe²⁺,Mg²⁺,Na⁺对其有较强的激活作用 ,而Zn²⁺,Al相似文献   

粘质赛氏菌胞外蛋白酶的提取、纯化及部分性质研究

经过硫酸铵３０％～５０％分级沉淀、二步柱层析可获聚丙烯酰胺凝胶电泳均一的粘质赛氏菌胞外蛋白酶制品,收率可达５３％,并制备了酶的结晶,该酶以ＳｅｐｈａｄｅｘＧ１００柱层析及ＳＤＳ－ＰＡＧＥ测得分子量约为８１０００,该酶的最适ｐＨ为７．０,最适温度为４５℃,Ｚｎ２＋、Ｍｎ２＋、Ｆｅ２＋、Ｃｕ２＋、Ｃｏ２＋等重金属离子不同程度地抑制酶活性。     

豆壳过氧化物酶的分离纯化及其性质研究

从豆壳抽提液经硫酸铵分级沉淀,ＤＥＡＥ－ＳｅｐｈａｄｅｘＡ－５０离子交换层析,ＣｏｎＡ－Ｓｅｐｈａｒｏｓｅ４Ｂ亲合层析和Ｂｉｏ－ＧｅｌＰ－６０凝胶过滤,纯化了豆壳过氧化物酶（ｓｏｙｂｅａｎｈｕｌｐｅｒ－ｏｘｉｄａｓｅ,ＳｈＰ）．纯化酶的比活力为７０７７Ｕ／ｍｇ,在ＳＤＳ－ＰＡＧＥ上显示出一条蛋白质带．ＳｈＰ分子量为３８０００,等电点为３．９;ＳｈＰ为一含血红素的糖蛋白,含糖量为１８．７％,光谱学分析揭示,在４０６ｎｍ处有一典型的Ｓｏｒｅｔ带,在５１０ｎｍ和６４０ｎｍ处有特征吸收峰．酶反应的最适ｐＨ在４．０附近,最适温度为４５℃;在ｐＨ２．５～１２．０之间较稳定,７５℃,保温６０ｍｉｎ,酶活力残余６８％,ＳｈＰ是一种良好的耐酸碱、耐热过氧化物酶．动力学分析求得ＳｈＰ的表观Ｋｍ（愈创木酚）为１．６２ｍｍｏｌ／Ｌ,表现Ｋｍ（Ｈ２Ｏ２）为０．３４ｍｍｏｌ／Ｌ．在所测定的化学试剂中,Ｎ－３、ＣＮ－、Ｆｅ３＋、Ｆｅ２＋和Ｓｎ２＋对酶有较强烈的抑制作用,而重金属离子Ａｇ＋、Ｈｇ２＋、Ｐｂ２＋、Ｃｕ２＋、Ｃｒ３＋以及ＳＤＳ和ＥＤＴＡ对酶活力无显著影响     

N~ 离子注入对不同辐射敏感性微生物超氧化物歧化酶(SOD)、过氧化氢酶(CAT)和过氧化物酶(POD)活性的影响

以Ｅ．ｃｏｌｉ和耐辐射微球菌（Ｄｅｉｎｏｃｏｃｃｕｓｒａｄｉｏｄｕｒａｎｓ）为试材,研究了Ｎ＋离子注入对其ＳＯＤ、ＣＡＴ和ＰＯＤ活性的影响及其对自由基的清除。结果表明：Ｄ．ｒａｄｉｏｄｕｒａｎｓ经Ｎ＋离子注入后ＳＯＤ和ＣＡＴ酶活高于Ｅ．ｃｏｌｉ的,而ＰＯＤ酶活不仅很低也低于Ｅ．ｃｏｌｉ的;随剂量的增大,两者ＳＯＤ和ＣＡＴ酶活均为先增后减,只是其ＳＯＤ酶活的变化峰值对应剂量分别为６×１０１５Ｎ＋／ｃｍ２和２×１０１５Ｎ＋／ｃｍ２,而ＣＡＴ的则均为４×１０１５Ｎ＋／ｃｍ２;它们的ＰＯＤ酶活变化则不同,各处理耐辐射微球菌ＰＯＤ酶活保持低而恒定的水平,而大肠杆菌的则是中低剂量较恒定,较高剂量逐渐增大;对１０１６Ｎ＋／ｃｍ２注入的细胞培养到后对数期,再测其自由基ＥＳＲ波谱信号强度,发现比同剂量注入、未进行培养的要弱的多。     

粘质赛氏菌胞外蛋白酶的提取,纯化及部分性质研究

经过硫酸铵３０％￣５０％分级沉淀、二步柱层析可获聚丙烯酰胺凝胶电泳均一的粘质赛氏菌胞外蛋白酶制品,收集可达５３％,并制备了酶的结晶。该酶以Ｓｅｐｈａｄｅｘ Ｇ－１００柱层析及ＳＤＳ－ＰＡＧＥ测得分子量约为８１０００,该酶的最适ｐＨ为７．０,最适温度为４５℃,Ｚｎ＾＋、Ｍｎ＾＋、Ｆｅ＾２＋、Ｃｕ＾２＋、Ｃｏ＾２＋等重金属离子不同程度地抑制酶活性。     

贻贝（Perna viridis）超氧化物歧化酶的纯化及部分性质研究

采用５５－６０℃热处理,硫酸铵分级深沉和ＤＥＡＥ－ＳｅｐｈａｒｏｓｅＦＦ柱层析将贻贝Ｃｕ,Ｚｎ－ＳＯＤ纯化到均一程度。每１００ｇ鲜贻贝肉可得到ＳＯＤ制品,总活力３６８９ｕ,比活力７８２ｕ／ｍｇ,回收率为２１％。测得该酶分子量为３２ｋＤ,亚基分子量约为１６．４ｋＤ,最大紫外吸收波长为２６８ｎｍ,,贻贝Ｃｕ,Ｚｎ－ＳＯＤ具有一定的耐热性,较强的抗酸、抗碱及抗脲性。     

用国产微孔玻璃珠初步纯化人u-PA

用国产微孔玻璃珠从ＣＤ－１工程细胞株培养上清中纯化ｕ－ＰＡ,摸索了微孔玻璃珠结合ｕ－ＰＡ的条件和洗脱方法,比较了硫酸铵线性梯度洗脱或２５％乙二醇洗脱ｕ－ＰＡ活性的结果,最后确定洗脱的条件为０．２５ｍｏｌ／ＬＴｒｉｓ、１～２ｍｏｌ／Ｌ（ＮＨ４）２ＳＯ４、ｐＨ９．３。经此一步纯化,ｕ－ＰＡ比活性达到１５３２９ＩＵ／ｍｇ,回收率７８％,还原条件下ＳＤＳ－ＰＡＧＥ分子量为５２×１０３的单链ｕ－ＰＡ占７４％。     

Ebselen和谷胱甘肽对低密度脂蛋白氧化修饰的抑制和终止作用

研究了人工合成的谷胱甘肽过氧化物酶（ＧＳＨＰｘ）模拟物－ｅｂｓｅｌｅｎ及其辅助因子谷胱甘肽（ＧＳＨ）对Ｃｕ＾２＋及紫外线（ＵＶ）诱导的低密度脂蛋白（ＬＤＬ）氧化修饰的抑制和终止作用。结果显示：在ＧＳＨ存在的情况下,低至５μｍｏｌ／Ｌ的ｅｂｓｅｌｅｎ就可完全抑制由５μｍｏｌ／Ｌ Ｃｕ＾２＋引发的ＬＤＬ氧化修饰,单独的ｅｂｓｅｌｅｎ和ＧＳＨ没有抑制如果,５０μｍｏｌ／Ｌ的维生素Ｅ只有很微弱的抑制作用。     

大豆豆乳和豆腐产量、品质及有关加工性状的遗传变异

采用全国各地的261个大豆品种为材料,研究豆乳和豆腐产量、品质及有关加工性状的遗传变异.结果表明豆乳和豆腐加工过程中每100g干籽粒平均生产干豆乳71.92g,生产干豆腐51.80g,损失豆渣干物质25.76g,损失乳清干物质20.12g.干豆乳蛋白质、脂肪和总糖的含量分别为51.85%、22.55%和18.42%,干豆腐蛋白质、脂肪和总糖的含量分别为46.22%、24.58%和19.36%.豆乳和豆腐产量、品质及有关加工性状在品种间的差异均达到极显著水平,变异系数都较大,从中筛选出一批优异种质.     

Gastrointestinal survival and potential bioactivities of Lactobacillus curieae CCTCC M2011381 in the fermentation of plant food

Lactobacillus curieae CCTCC M2011381 is a novel strain isolated from stinky tofu brine. In order to evaluate the potential of the strain in fermenting plant foodstuff and possible bioactivity produced in fermentation, the growth of the strain in soymilk, soy protein isolate and ginkgo nut beverages was studied firstly. Cell counts of the strain could increase 4 log CFU/mL after 20 h of growth in all materials. The scavenging ratio of diphenyl picryl hydrazinyl radical was improved by the fermentation due to total flavonoids content increase, peptides formation, and efficient transformation of soy isoflavone glycoside to aglycone. Meanwhile, the fermentation significantly enhanced the inhibitions of 3-hydroxy-3-methylglutaryl-coenzyme A reductase of all the three materials. The highest inhibition of 67.2% was achieved by the fermented ginkgo nut beverage. The fermentation also significantly raise the inhibition of angiotensin I converting enzyme of soy protein isolate and ginkgo nut beverages. Finally, the strain was verified survival in mice gastrointestinal tract within all the fermented matrices. The highest cell count, 5.14 log CFU/g faeces, was detected at 5 d after the gavage of fermented soy protein isolate beverage. Accordingly, L. curieae has the prospect as the starter culture in fermentation of plant foodstuff.     

Improving anti-hyperglycemic and anti-hypertensive properties of camu-camu (Myriciaria dubia Mc. Vaugh) using lactic acid bacterial fermentation

Camu-camu (Myriciaria dubia Mc. Vaugh) is a tropical fruit rich in phenolic antioxidants with diverse human health benefits. The aim of this study was to improve phenolic antioxidant–linked functionalities of camu–camu relevant for dietary management of early stages of type 2 diabetes (T2D) and associated hypertension using lactic acid bacterial (LAB) fermentation. Dried camu–camu powder combined with soymilk was fermented using two LAB strains, Lactobacillus plantarum & Lactobacillus helveticus individually and evaluated for total soluble phenolic content, total antioxidant activity, α-amylase, α-glucosidase, and angiotensin-I-converting enzyme (ACE) inhibitory activities using in vitro assay models. Overall, fermentation of camu–camu and soymilk combination with both LAB strains resulted in higher α-amylase, and α-glucosidase inhibitory activities, while total soluble phenolic content and antioxidant activity did not change significantly with fermentation. Improvement of ACE enzyme inhibitory activity was also observed when camu–camu (0.5 & 1%) and soymilk combination was fermented with L. plantarum. Therefore such safe and value added fermentation strategy with LAB can be used to improve human health relevant phenolic antioxidant profile in camu–camu and has relevance for designing innovative probiotic beverage to target improved food designs for dietary support for T2D and associated hypertension management.     

Lactobacillus fermentum CRL 722 is able to deliver active alpha-galactosidase activity in the small intestine of rats

alpha-galactooligosaccharides (alpha-GOS) found in legumes such as soybeans can cause gastrointestinal disorders since mammals lack alpha-galactosidase (alpha-Gal) in the small intestine which is necessary for their hydrolysis. Lactobacillus fermentum CRL 722 is a lactic acid bacterium (LAB) capable of degrading alpha-GOS due to its elevated alpha-Gal activity. When conventional rats were fed live L. fermentum CRL 722 or cell-free extracts of this strain, a short-lived alpha-Gal activity was detected in the upper gastrointestinal tract. The safety of this LAB was also assessed. L. fermentum CRL 722 could thus be used as a vehicle to safely confer alpha-Gal in the small intestine of monogastric animal.     

Immobilization of <Emphasis Type="Italic">Aspergillus oryzae</Emphasis> α-galactosidase in gelatin and its application in removal of flatulence-inducing sugars in soymilk

Raffinose oligosaccharides (RO) are the major factors responsible for flatulence following ingestion of soybean-derived products. Removal of RO from seeds or soymilk would then have a positive impact on the acceptance of soy-based foods. In this study, α-galactosidase from Aspergillus oryzae was entrapped in gelatin using formaldehyde as the hardener. The immobilization yield was 64.3% under the optimum conditions of immobilization. The immobilized α-galactosidase showed a shift in optimum pH from 4.8 to 5.4 in acetate buffer. The optimum temperature also shifted from 50°C to 57°C compared with soluble enzyme. Immobilized α-galactosidase was used in batch, repeated batch and continuous mode to degrade RO present in soymilk. In the repeated batch, 45% reduction of RO was obtained in the fourth cycle. The performance of immobilized α-galactosidase was tested in a fluidized bed reactor at different flow rates and 86% reduction of RO in soymilk was obtained at 25 ml h⁻¹ flow rate. The study revealed that immobilized α-galactosidase in continuous mode is efficient in reduction of RO present in soymilk.     

Production of α-galactosidase by a novel actinomycete <Emphasis Type="Italic">Streptomyces griseoloalbus</Emphasis> and its application in soymilk hydrolysis

α-Galactosidase production by a newly isolated actinomycete Streptomyces griseoloalbus under submerged fermentation was investigated. The influence of initial pH of medium, incubation temperature, inoculum age and inoculum size on α-galactosidase formation was studied. Various carbon sources were supplemented in the medium to study their effect on enzyme production. The influence of the concentration of locust bean gum on enzyme production also was optimized. Optimization of process parameters resulted in a highest α-galactosidase activity of 20.4 U/ml. The highest α-galactosidase activity was obtained when the fermentation medium with initial pH 6.0 and containing 1% locust bean gum as growth substrate was inoculated with 10% (v/v) of 72 h grown inoculum and incubated at 30°C. The hydrolysis of flatulence-causing oligosaccharides in soymilk by the enzyme was also investigated. Thin layer chromatographic analysis of enzyme-treated soymilk samples showed the complete hydrolysis of soy oligosaccharides liberating galactose, the final product.     

Fermentation of a milk-soymilk and Lycium chinense Miller mixture using a new isolate of Lactobacillus paracasei subsp. paracasei NTU101 and Bifidobacterium longum

A milk–soymilk mixture was fermented using Lactobacillus paracasei subsp. paracasei NTU101 and Bifidobacterium longum BCRC11847 at different inoculum ratios (1:1, 1:2, 1:5, 2:1, and 5:1). When the inoculum ratio was 1:2, the cell numbers of both strains were balanced after 12 h of cultivation. The pH and titratable acidity were very similar at the various inoculum ratios of cultivation. The milk–soymilk mixture was supplemented with 5, 10, 15, and 20% Lycium chinense Miller juice and fermented with Lactobacillus paracasei subsp. paracasei NTU101 and B. longum BCRC11847. Sensory evaluation results showed that supplementation with 5% Lycium chinense Miller juice improved the acceptability of the fermented milk–soymilk. The fermented beverage was stored at 4°C for 14 days; variations in pH and titratable acidity were slight. The cell numbers of L. paracasei subsp. paracasei NTU101 and B. longum BCRC11847 in the fermented beverage were maintained at 1.2×10⁹ CFU/ml and 6.3×10⁸ CFU/ml, respectively, after 14 days of storage.