Optimized Preparation and Enzymatic Characterization of Lauroyl Chloride Modified SOD from Sheep Blood

doi:10.7506/spkx1002-6630-201407026

Abstract

Abstract:

The process condition for modifying SOD from sheep blood by lauroyl chloride was explored. Four experimentalparameters including reaction temperature, reaction time and the amounts of lauroyl chloride and acetone added to SODsolution were investigated by one-factor-at-a-time experiments and optimized by orthogonal array design. The highestenzyme activity was observed for SOD with a specific activity of 4 348.6 U/mg in a 10 mL aqueous solution when modifiedby reaction with 0.1 mL of lauroyl chloride and 15 mL of acetone for 30 minutes at 60 ℃. The modified SOD exhibitedimproved heat stability, pH tolerance and half-life compared to the intact one. Therefore, lauroyl chloride can be used tomodify sheep blood SOD for better enzymatic performance.

Key words: sheep blood SOD, lauroyl chloride, modification, enzyme activity

YANG Xue-shan, WANG Ben-qi, WANG Zheng-juan, YANG Zuo-qing, LI Yuan-ling, KANG Yan-liang. Optimized Preparation and Enzymatic Characterization of Lauroyl Chloride Modified SOD from Sheep Blood[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201407026.

[1]	HE Xiaoqin, LIU Xin, LI Weizhou, ZHAO Jichun, LI Fuhua, MING Jian. Modification of Dietary Fiber from Tartary Buckwheat Bran by Steam Explosion [J]. FOOD SCIENCE, 2021, 42(9): 46-54.
[2]	WANG Dajiang, ZHANG Mengyu, YUE Zhengyang, ZHOU Huiling. Chlorogenic Acid Treatment Induced Resistance to Postharvest Gray Mold on Apples [J]. FOOD SCIENCE, 2021, 42(9): 177-183.
[3]	HUANG Linlin, ZHANG Yimin, ZHU Lixian, LIANG Rongrong, LUO Xin, CHENG Haijian, MAO Yanwei. Advances in Research of the Effects and Mechanisms of Protein Oxidation and Post-translational Modification on Meat Quality [J]. FOOD SCIENCE, 2021, 42(9): 241-247.
[4]	WU Yuchun, CHEN Xiaocao, ZHANG Qi, DING Yuting, ZHOU Xuxia. Stability Mechanism of Pickering Emulsion and Its Application in Food Industry: A Review [J]. FOOD SCIENCE, 2021, 42(7): 275-282.
[5]	ZHAI Yitan, BAI Yuxiang, LI Xiaoxiao, WANG Yu, QIU Lizhong, BIAN Xiliang, JIN Zhengyu. Preparation, Characterization, Physicochemical Property and Potential Application of Enzyme-Modified Starch: A Review [J]. FOOD SCIENCE, 2021, 42(7): 319-328.
[6]	WU Xiaojuan, WU Wei. Effects of Protein Oxidation Induced by Rice Bran Rancidity on the Interfacial Properties of Rice Bran Albumin [J]. FOOD SCIENCE, 2021, 42(6): 8-15.
[7]	ZHOU Ping, ZHENG Jie. Modification of Anthocyanins for Extended Application: A Review [J]. FOOD SCIENCE, 2021, 42(3): 346-354.
[8]	LIU Chengmei, JIANG Xinlin, LI Dongmei, ZHOU Lei, ZHONG Junzhen, JI Li, LUO Shunjing. Preparation and Antigenicity of Site-specific PEGylated Beta-lactoglobulin [J]. FOOD SCIENCE, 2021, 42(2): 1-7.
[9]	WENG Ruru, WEI Xinhui, LI Haozheng, LU Fuping, LI Yu. Progress in Microbial Synthesis of 2’-Fucosyllactose [J]. FOOD SCIENCE, 2021, 42(17): 248-254.
[10]	HU Chunlin, XIE Jing. Progress in Understanding the Effect of Protein Oxidation on the Eating Quality of Meat [J]. FOOD SCIENCE, 2021, 42(17): 275-281.
[11]	FAN Hongxiu, LI Yanxia, LIU Tingting, LIU Hongcheng, WANG Dawei, ZHANG Yanrong. Effect of Extrusion Treatment on the Rheological and Film Formation Properties of Corn Flour [J]. FOOD SCIENCE, 2021, 42(15): 89-98.
[12]	WANG Juan, CAO Longkui, WEI Chunhong , WANG Weihao, ZHAO Shuting, LIU Dezhi, QUAN Zhigang, WANG Yifei, WU Yunjiao, SU Youtao, ZHANG Dongjie. Antioxidant Activity of Selenium-Modified Soluble Dietary Fiber from Millet and Its Effect on the Tryptophan-Producing Capability of Mouse Intestinal Flora [J]. FOOD SCIENCE, 2021, 42(11): 144-153.
[13]	ZHANG Manli, WANG Qiang, CHEN Bingyu, LIU Hongzhi. Progress in Methods for Improving the Emulsification Properties of Polysaccharides, Structure-Activity Relationship and Its Application in Foods [J]. FOOD SCIENCE, 2021, 42(1): 279-284.
[14]	ZHAO Kai, LIU Ning, LI Jun, LEI Ming, CHEN Wei, YANG Chunhua, CHEN Fenglian. Distribution of Substitution Groups in Acetylated and Hydroxypropylated Wheat Starch after Chemical Surface Gelatinization [J]. FOOD SCIENCE, 2020, 41(7): 66-72.
[15]	ZHANG Linlin, ZHU Yuzhu, JIANG Yang, DONG Bin, LI Dapeng, LI Feng. Effect of Heat-Modified Starch from Laiyang Taro on the Formation and Stability of Emulsions [J]. FOOD SCIENCE, 2020, 41(6): 51-57.

Optimized Preparation and Enzymatic Characterization of Lauroyl Chloride Modified SOD from Sheep Blood

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments