Enzymatically-based Sulfate Modification of Seaweed-Derived Polysaccharides

来自海藻的海洋生物质为食品、制药和生物技术行业提供了特别重要的商业成分。现在商业市场上发现的海洋生物质的成分是海藻酸盐、琼脂和卡拉胶，都是多糖类，即多聚碳水化合物或水胶体。海洋多糖的独特之处在于硫酸盐化程度；较低的硫酸盐含量通常被认为是高价值的特产。在第一阶段，建议对已确定的硫酸盐酶裂解选定的海藻多糖上的硫酸盐基团的可能性进行实验研究，以增加其商业价值。为了通过硫酸酶减少酯硫化，将进行全面的输入/输出分析，以及流变性评估，以确定凝胶性能的改善。在第二阶段中，将使用固定化的硫酸盐酶来研究连续流工艺系统，目的是记录和验证转化率和反应动力学。

Marine biomass from seaweeds offers especially important commercial components for the food, pharmaceutical, and biotech industries. Components of marine biomass now finding commercial markets are alginates, agars, and carrageenans, all polysaccharides, i.e., polymeric carbohydrates or hydrocolloids. Unique to marine polysaccharides is the degree of sulfation; lower sulfate contents are generally considered high-value specialty items. In Phase I it is proposed to experimentally investigate the potential for identified sulfatase enzymes to cleave the sulfate groups on selected seaweed-derived polysaccharides with the objective of increasing their commercial value. To this end of a reduction in ester sulfation via sulfatase enzymes, comprehensive input/output assays will be performed, as well as an evaluation of rheological properties to identify improvements in gelling. In Phase II continuous flow process systems will be investigated using immobilized sulfatase enzymes with the objective of documenting and verifying percent conversions and reaction kinetics.