Optimization of Enzymatic Catalysis Conditions of Alliinase by Response Surface Methodology

doi:10.7506/spkx1002-6630-201119042

Abstract

Abstract: The effects of different factors on the activity of alliinase purified from garlic cloves were investigated to optimize the reaction conditions of alliinase. On the basis of one-factor-at-a-time experiments, four factors affecting the activity of alliinase, including [E]/[S]ratio, pH, reaction temperature and ion concentration, were optimized by response surface methodology to maximize the reaction rate. Analysis of the experimental data conducted using Design Expert software indicated that optimal parameters were [E]/[S] ratio of 0.20, reaction temperature of 36 ℃, pH 6.4 and Mn2+ concentration of 8.15 mmol/L. Under these optimal conditions, the activity of alliinase was (0.156 ± 0.0053) U/mL. However, Cu2+ at the concentration of 10 mmol/L could reduce the initial activity of alliinase by 50%.

Key words: alliinase activity, factors, metal ions, response surface methodology

CLC Number:

TS255.1

ZHAO Yu-hui，WANG Jing，HU Qiu-hui，XIN Zhi-hong. Optimization of Enzymatic Catalysis Conditions of Alliinase by Response Surface Methodology[J]. FOOD SCIENCE, 2011, 32(19): 193-197.

[1]	ZHAO Wenpeng, LI Hao, YANG Huilin, WANG Xiaolan. Bacterial Community Succession during the Fermentation of Aspergillus-type Douchi, a Traditional Chinese Fermented Soybean Product, and Its Relation with Environmental Factors [J]. FOOD SCIENCE, 2021, 42(4): 138-144.
[2]	LIU Meng, GAO Haiyan, FANG Xiangjun, WU Weijie, CHEN Hangjun, LIU Ruiling. Optimization of Ultrasonic-Microwave Assisted Extraction of Phenolic Acids from Chinese Bayberries (Morella rubra Sieb. et Zucc) of Different Maturities and a Comparative Study of Their Antioxidant Activities [J]. FOOD SCIENCE, 2021, 42(3): 112-120.
[3]	MA Yongqiang, XIU Weiye, LI Chenchen, WANG Yiqi, CHEN Junjie. Optimization of Preparation Process for Lycopene-Loaded Nanostructured Lipid Carrier by Central Composite Design-Response Surface Methodology [J]. FOOD SCIENCE, 2021, 42(3): 121-127.
[4]	CAO Yifei, YAN Shoulei, LI Jie, WANG Qingzhang. Major Factors Affecting Non-enzymatic Browning of Boiled Lotus Sprout during Storage [J]. FOOD SCIENCE, 2021, 42(3): 251-257.
[5]	DAI Jinbo, SHEN Jie, HE Xiaofeng, NIE Rongrong, DONG Wenjing, LIANG Qinxian. Optimized QuEChERS Combined with UPLC-MS/MS for Determination of Fipronil and Its Metabolites in Poultry-Derived Foods [J]. FOOD SCIENCE, 2021, 42(2): 325-332.
[6]	GUO Yan, DENG Jie, REN Zhiqiang, HUANG Zhiguo, WEI Chunhui, HUANG Mingcai. Optimization of the Production of Ethyl Hexanoate and Ethyl Butyrate by Cofermentation of Saccharomyces cerevisiae and Esterifying Bacteria from Pit Mud of Chinese Baijiu Using Response Surface Methodology [J]. FOOD SCIENCE, 2021, 42(10): 209-217.
[7]	SHEN Meng, WANG Weihao, KANG Lijun, GE Yunfei, KANG Ziyue, XIAO Jinling, QUAN Zhigang, WANG Juan, LIU Dezhi, ZHAO Shuting, WANG Jinman, CAO Longkui. Effect of Soluble Dietary Fiber from Black Soybean Hull on the Regulation of Anti-inflammatory Factors in Diabetic Mice [J]. FOOD SCIENCE, 2020, 41(9): 81-85.
[8]	ZHANG Shanshan, LI Xiaobin, ZHANG Xuanming, HAN Liwen, LIU Kechun. Decolorization and Antioxidant Activities of Peptides from Neptunea cumingi Muscle Protein Hydrolysate [J]. FOOD SCIENCE, 2020, 41(6): 252-258.
[9]	JIAO Wenshu, GUAN Jiaqi, SHI Jialu, LI Bailiang, LU Jingjing, YAN Fenfen, LI Na, ZHAN Meng, HUO Guicheng. Optimization of Medium Composition and Fermentation Conditions for Folate Production by Lactococcus lactis KLDS4.0325 by Response Surface Methodology [J]. FOOD SCIENCE, 2020, 41(6): 123-130.
[10]	LIU Xinglong, ZHAO Yingchun, CHEN Xueyan, SHE Xinxin, SADIA Khatoon, JIANG Ying, XIE Huiyong, JIANG Bainan, ZHENG Yinan, LIU Wencong, DING Chuanbo. Anti-fatigue Effect and Molecular Mechanism of Black Ginseng Polysaccharides in Mice [J]. FOOD SCIENCE, 2020, 41(5): 173-179.
[11]	LIU Ziyi, GU Fengying, WANG Bolun, ZHANG Fan, LIU Hao, WANG Feng. Preparation of Angiotensin Converting Enzyme Inhibitory Peptides from Corn Gluten Meal by Ultra-high Pressure-Assisted Alcalase Hydrolysis [J]. FOOD SCIENCE, 2020, 41(4): 222-228.
[12]	SONG Yifan, CHEN Haifeng, YUAN Yuejin. Optimization of CO2-Low Temperature High Pressure Permeation Drying Process of Kiwifruit [J]. FOOD SCIENCE, 2020, 41(4): 229-234.
[13]	YANG Lihong, WANG Honghai, ZHOU Xiaomin, MA Yongjun, WANG Jie, SHEN Qing. Microwave-Assisted Preparation and Calcium Bioavailability Evaluation of Fishbone Flour of Tuna (Thunnus albacares) [J]. FOOD SCIENCE, 2020, 41(4): 235-242.
[14]	FAN Jie, WANG Qiushuang, QIN Dandan, FANG Kaixing, ZHU Haiyan, JIANG Xiaohui, CHEN Dong, WU Hualing. Recent Progress in Black Tea Quality and Related Biochemical Factors [J]. FOOD SCIENCE, 2020, 41(3): 246-253.
[15]	ZHANG Lang, DU Hongzhen, TIAN Xinglei, LIU Qian, KONG Baohua. Formation and Control of Polycyclic Aromatic Hydrocarbons in Fried Foods: A Review [J]. FOOD SCIENCE, 2020, 41(3): 272-280.

Optimization of Enzymatic Catalysis Conditions of Alliinase by Response Surface Methodology

RichHTML

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments