Effects of high pressure on bioactive proteins, microorganisms and cultured cells and its use in the medicinal field
Effects of high pressure on bioactive proteins, microorganisms and cultured cells and its use in the medicinal field
批准号:
03671069
负责人:
TAKAHASHI Tomoko
金额:
$1.34万
依托单位国家:
日本
项目类别:
Grant-in-Aid for General Scientific Research (C)
财政年份:
1991
资助国家:
日本
项目状态:
已结题
起止时间:
1991 至 1992
中文摘要
生淀粉是工业生产葡萄糖和乙醇的原料。原料淀粉的糊化采用高压,无需加热,节省能源。因此,将原料淀粉在1000 ~ 6000 kg/cm^2的静水压力下加压1 h,并将加压处理后的淀粉与热处理后的淀粉进行比较。当压力达到3000 Kg/cm^2时,对原料淀粉的影响不大,而当压力超过4000 Kg/cm^2时,对原料淀粉的结合和消化率均有显著提高,尤其是与原料淀粉几乎不结合的葡聚糖,其对原料淀粉的活性远低于葡聚糖。例如,4000kg /cm^2处理后的淀粉对葡萄糖的结合常数为1.6x10^5M^<-1>,而天然原料淀粉的结合常数为8.2x10^3M^<-1>。处理后的淀粉在5000 ~ 6000 kg/cm^2范围内,葡萄糖和葡萄糖的消化率分别是天然淀粉的4.2倍和80倍。因此,高压处理的淀粉与高温(75-100℃)处理的淀粉在糖淀粉酶的结合性和消化率方面没有区别。然而,扫描电镜观察到它们之间存在一些差异,表明原料淀粉的压力变性和热变性机制有所不同。对葡萄糖淀粉酶、透明质酸酶和h2蛋白酶等酶进行了加压,并对结果进行了讨论。
英文摘要
Raw starch is a starting material for the industrial production of glucose and ethanol. Gelatinization of raw starch high pressure, without heating, result in saving of energy. Therefore, raw starch was pressurized under hydrostatic pressures of 1,000 to 6,000 kg/cm^2 atroom temperature for 1 h and the pressure-treated starch was compared with heat-treated starch. The pressurization up to 3,000 Kg/cm^2 had little effect on raw starch, whereas the pressurization at higher pressures than 4,000 kg/cm^2 enhanced markedly the bindability and digestibility of raw starch with glucoamylases, Gluc_1 and Gluc_2 especially with Gluc_2 which scarcely binds to raw starch and is mutch less active on raw starch than Gluc_1. For example, the binding constant for Gluc_2 of the 4,000-kg/cm^2 treated starch became 1.6x10^5M^<-1>, while that of native raw starch was 8.2x10^3M^<-1>. The 5,000-6000 kg/cm^2 treated starch was digested by Gluc_1 and GluC_2 at 4.2 and 80 times higher rates, respectively, than native raw starch. Thus, the high pressure-treated starch was not distinguishable from the high temperature (75-100゚C)-treated starch with respect to their bindability and digestibility with the glucoamylases. However, there were some differecoes observed between their scanning electron micrographs, indicating somewhat different mechanisms for the pressure and heat denaturations of raw starch.Enzymes such as glucoamylase, hyaluronidase and H_2-proteinase were also pressurized and the results were discussed.
期刊论文(1)
专著(0)
科研奖励(0)
会议论文
Tomoko Takahashi: "Effect of high pressure on the bindability and digestibility of raw starch by glucoamylase" J.Biochem.(Tokyo)or Chem.Pharm.Bull.(1993)
Tomoko Takahashi:“高压对葡糖淀粉酶对生淀粉的结合性和消化率的影响”J.Biochem.(东京)或 Chem.Pharm.Bull.(1993)
DOI:
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期刊:
影响因子:
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作者:
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