Zingibain: Chemical Modification Using Dextran and Enzymatic Properties

doi:10.7506/spkx1002-6630-201309047

Abstract

Abstract:

Dextran was activated by sodium periodate for use as a modifying reagent in the chemical modification of
zingibain. In order to find an optimum method for chemcial modification, the effects of different modification conditions were
studied by orthogonal array design. Some enzymatic properties of natural and modified zingibain were investigated, and their
structures were investigated by ultraviolet absorption spectroscopy. The results showed that the modification rate of zingibain
using activated dextran was 57.8% and the relative enzyme activity was 2.0 times higher than that of the natural enzyme under
the conditions: the ratio of zingibain: activated dextran = 1:22 (m/m) and pH 6.0 at 42 ℃ for 3 h. Compared with the natural
enzyme, the optimal reaction temperature and pH and the Km of the modified enzyme using casein as the substrate were reduced,
and the thermostability of the modified enzyme was increased significantly. The spectral analysis showed that the configuration
and conformation of the modified enzyme were quite different from those of the natural enzyme.

Key words: dextran, zingibain, chemical modification, enzymatic properties

CLC Number:

TS253.9

ZHANG Jian-ping，LIU En-qi*，WU Yong-hua，CHEN Shang-long. Zingibain: Chemical Modification Using Dextran and Enzymatic Properties[J]. FOOD SCIENCE, 2013, 34(9): 228-233.

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