Effective production of resistant starch using pullulanase immobilized onto magnetic chitosan/Fe3O4 nanoparticles
Effective production of resistant starch using pullulanase immobilized onto magnetic chitosan/Fe3O4 nanoparticles
复制标题
使用固定在磁性壳聚糖/Fe3O4 纳米颗粒上的支链淀粉酶有效生产抗性淀粉
DOI：
10.1016/j.foodchem.2017.06.117
复制
发表时间：
2018
期刊：
影响因子：
--
通讯作者：
Jin Z.
中科院分区：
文献类型：
--
作者：
Long J;Zhang B;Li X;Zhan X;Xu X;Xie Z;Jin Z.
本研究采用壳聚糖/Fe 3 O 4纳米粒子共价键合法和壳聚糖/Fe 3 O 4纳米粒子键合后溶胶-凝胶包埋法固定化普鲁兰酶，并将固定化普鲁兰酶用于抗性淀粉（RS）的高效生产。当pH值为4.4、酶浓度为10 ASPU/g、水解时间为12 h时，淀粉中RS含量最高（35.1%），与原淀粉（4.3%）和高压灭菌淀粉（12.5%）相比，差异显著（p < 0.05）。在此条件下，固定化普鲁兰酶（10ASPU/g干淀粉）的RS含量高于游离酶（10ASPU/g干淀粉），其中溶胶-凝胶法固定化普鲁兰酶的RS含量最高（43.4%）。固定化普鲁兰酶水解的淀粉与游离普鲁兰酶水解的淀粉相比，具有更强的C峰（MW = 5.0 × 103）和140 °C附近的吸收峰。结果表明，与交联法相比，溶胶-凝胶法固定化普鲁兰酶具有较高的RS含量和较好的操作稳定性。由此产生的增强RS内容所产生的过程中描述的这项工作可以用作食品加工业的辅助。
In this study, pullulanase was firstly immobilized by covalent bonding onto chitosan/Fe3O4nanoparticles or encapsulation in sol-gel after bonding onto chitosan/Fe3O4nanoparticles, and then the immobilized pullulanase was used for the effective production of resistant starch (RS). The highest RS content (35.1%) was obtained under the optimized condition of pH 4.4, enzyme concentration of 10 ASPU/g and hydrolysis time of 12 h when debranched by free pullulsanase, indicating that RS content was significantly (p < 0.05) increased when compared to native starch (4.3%) and autoclaved starch (12.5%). Under these conditions, the immobilized pullulanase (10 ASPU/g dry starch) yielded higher RS content compared to free enzyme (10 ASPU/g dry starch), especially, the pullulanse immobilized by sol-gel encapsulation yielded the highest RS content (43.4%). Moreover, compared to starches hydrolyzed by free pullulanase, starches hydrolyzed by immobilized pullulanase showed a different saccharide profile of starch hydrolysate, including a stronger peak C (MW = 5.0 × 103), as well as exhibited an additional absorption peak around 140 °C. Reusability results demonstrated that pullulanase immobilized by sol-gel encapsulation had the advantages of producing higher RS content as well as better operational stability compared to pullulanase immobilized by cross-linking. The resulting enhanced RS content generated by the process described in this work could be used as an adjunct in food processing industries.