Changes in the Activity of Dextranase under Simulated Sugar Refining Conditions
Article
Figures
Metrics
Preview PDF
Reference
Related
Cited by
Materials
Abstract:
Dextranase (EC 3.2.1.11) has been used in the production of cane sugar, beet sugar and refined sugar. There were obvious differences between the conditions of using this enzyme and those normally used for studies on general enzymatic properties. In this study, we simulated sugar refining conditions by preheating, pH adjustment and adding sucrose to the reaction substrate solution according to the actual production conditions, and then measured the activity changes in the activity of dextranase under different conditions. The obtained results the data will be provided data to support for the sugar refining production. The experimental results showed that, it’s obvious that the effect of temperature and pH on enzyme in the inorganic salt buffer. In the inorganic salt buffer system, the increase in temperature and use of a neutral to alkaline pH had a significant effect on the activity of dextranase. At 85 ℃, pH 5.5~7.0, the enzyme activity remained between 20% to 40%. When sucrose was added after an incubation in the water bath at 55 ℃ and pH 5.5~7.0 for 15 min, the remaining enzyme activity was in the range of 20% to 40%. Upon the addition of sucrose to the reaction solution, the adaptability of the dextranase to temperature and pH was remarkably improved. So this dextranase can be used in manufacture. In the 60 °Brix sucrose solution, when the dextranase was at 85 ℃, pH 5.5~7.0 or 75 pH 5.5~8.0, the activity after 15 min could be maintained over 40%. When the sucrose concentration was at 60 °Brix, no less than 40% of the activity of dextranase was retained after a reaction for 15 min in the water bath at 65 ℃ and pH 5.5~8.0 or 75 ℃ and pH 5.5~7.0. These results indicate that dextranase has good thermal stability in a high-concentration sucrose solution and can be used in sugar refining.
