采用TG和DSC方法研究糖类对谷氨酰胺转胺酶热稳定性的影响

食品科学 ›› 2007, Vol. 28 ›› Issue (2): 202-205.

采用TG和DSC方法研究糖类对谷氨酰胺转胺酶热稳定性的影响

常忠义, 荣绍丰, 高红亮, 包海蓉, 瞿伟菁

华东师范大学生命科学学院；上海水产大学食品学院；华东师范大学生命科学学院上海200062；上海200062；上海200090；

出版日期:2007-02-15 发布日期:2011-12-31

Effects Study on Thermal Stabilization of Transglutaminase in Presence of Saccharides by TG/DSC Method

CHANG Zhong-Yi, RONG Shao-Feng, GAO Hong-Liang, BAO Hai-Rong, QU Wei-Jing

1.School of Life Sciences, East China Normal University, Shanghai 200062, China; 2.College of Food Science, Shanghai Fisheries University, Shanghai 200090, China

Online:2007-02-15 Published:2011-12-31

摘要/Abstract

摘要： 谷氨酰胺转胺酶(TGase)是一种催化蛋白质分子间产生共价交联的硫醇酶类,但其热稳定性较差。在40～60℃之间,通过添加海藻糖、蔗糖和葡萄糖作为TGase的保护剂,TGase酶活残留率均比对照组升高,其中海藻糖的保护最为显著。采用TG和DSC分析方法,与对照组相比,三种糖中海藻糖提高了TGase的相变温度(Tm),△Tm值为29℃,相变热焓△H上升26.4J/g,失重率降低了2.8%。对应于上述热力学参数,葡萄糖和蔗糖的加入则并未表现与海藻糖相同的趋势。

关键词: 谷氨酰胺转胺酶, 热稳定性, TG和DSC分析, 糖

Abstract: Transglutaminase (TGase, EC 2.3.2.13) was one of the thiol enzymes that can catalyze protein reticulation, but its enzyme activity was unstable in normal temperature. Thermal stability tests were tested from 40℃ to 60℃, and the results showed that the remained enzyme activity of TGase were increased in protection of glucose, sucrose and trehalose, and the trehalose was highest in all the tests. The samples were studied by TG (therm-gravimtry) and DSC (differential scanning calorimetry) analysis whereas, the results showed that the increas of △Tm and △H of TGase in trehalose were 29℃ and 26.4J/g, respectively. The rate of loss weight of TGase in trehalose reduced 2.8%. However, these thermodynamics parameters (△Tm, △H and loss weight) did not show the same trend as in trehalose when sucrose and glucose were added.

Key words: transglutaminase (TGase), thermal stability, TG/DSC analysis, saccharides

常忠义, 荣绍丰, 高红亮, 包海蓉, 瞿伟菁. 采用TG和DSC方法研究糖类对谷氨酰胺转胺酶热稳定性的影响[J]. 食品科学, 2007, 28(2): 202-205.

CHANG Zhong-Yi, RONG Shao-Feng, GAO Hong-Liang, BAO Hai-Rong, QU Wei-Jing. Effects Study on Thermal Stabilization of Transglutaminase in Presence of Saccharides by TG/DSC Method[J]. FOOD SCIENCE, 2007, 28(2): 202-205.

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