Study on stability of microbial β-glucanase
In order to improve the β-glucanase stability, the effect of different substances on β-glucanase stability was studied through single factor experiments, and the orthogonal experiment was used to optimize the complex protective agents. Finally, stability of enzyme with or without complex protective...
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| Format: | Article |
| Language: | English |
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Zhejiang University Press
2007-07-01
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| Series: | 浙江大学学报. 农业与生命科学版 |
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| Online Access: | https://www.academax.com/doi/10.3785/1008-9209.2007.04.0387 |
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| _version_ | 1849247502454226944 |
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| author | ZHANG Xiu-yan HE Guo-qing |
| author_facet | ZHANG Xiu-yan HE Guo-qing |
| author_sort | ZHANG Xiu-yan |
| collection | DOAJ |
| description | In order to improve the β-glucanase stability, the effect of different substances on β-glucanase stability was studied through single factor experiments, and the orthogonal experiment was used to optimize the complex protective agents. Finally, stability of enzyme with or without complex protective agents was measured. Results indicate that the albumin, glutin and CaCl<sub>2</sub>·H<sub>2</sub>O can enhance the enzyme stability. There is a remarkable synergistic effect when the three protective agents are mixed to use. The complex protective agents consists of 0.8% albumin (W/V), 2% glutin (W/V) and 1 mmol·L<sup>-1</sup> CaCl<sub>2</sub>·H<sub>2</sub>O．The t<sub>1/2</sub> value of enzyme with protective agents is 4℃ higher than that of enzyme with no protective agent. The thermal degradation rate is -0.0398 for enzyme with protective agent and -0.084 for enzyme with no protective agent at 36.2℃. The results above suggest that the complex protective agents can effectively enhance the thermostability and storage stability of β-glucanase. |
| format | Article |
| id | doaj-art-9fdbe4229a5247bc832c28435a2489bf |
| institution | Kabale University |
| issn | 1008-9209 2097-5155 |
| language | English |
| publishDate | 2007-07-01 |
| publisher | Zhejiang University Press |
| record_format | Article |
| series | 浙江大学学报. 农业与生命科学版 |
| spelling | doaj-art-9fdbe4229a5247bc832c28435a2489bf2025-08-20T03:58:11ZengZhejiang University Press浙江大学学报. 农业与生命科学版1008-92092097-51552007-07-013338739110.3785/1008-9209.2007.04.038710089209Study on stability of microbial β-glucanaseZHANG Xiu-yanHE Guo-qingIn order to improve the β-glucanase stability, the effect of different substances on β-glucanase stability was studied through single factor experiments, and the orthogonal experiment was used to optimize the complex protective agents. Finally, stability of enzyme with or without complex protective agents was measured. Results indicate that the albumin, glutin and CaCl<sub>2</sub>·H<sub>2</sub>O can enhance the enzyme stability. There is a remarkable synergistic effect when the three protective agents are mixed to use. The complex protective agents consists of 0.8% albumin (W/V), 2% glutin (W/V) and 1 mmol·L<sup>-1</sup> CaCl<sub>2</sub>·H<sub>2</sub>O．The t<sub>1/2</sub> value of enzyme with protective agents is 4℃ higher than that of enzyme with no protective agent. The thermal degradation rate is -0.0398 for enzyme with protective agent and -0.084 for enzyme with no protective agent at 36.2℃. The results above suggest that the complex protective agents can effectively enhance the thermostability and storage stability of β-glucanase.https://www.academax.com/doi/10.3785/1008-9209.2007.04.0387β-glucanaseprotective agentstability |
| spellingShingle | ZHANG Xiu-yan HE Guo-qing Study on stability of microbial β-glucanase 浙江大学学报. 农业与生命科学版 β-glucanase protective agent stability |
| title | Study on stability of microbial β-glucanase |
| title_full | Study on stability of microbial β-glucanase |
| title_fullStr | Study on stability of microbial β-glucanase |
| title_full_unstemmed | Study on stability of microbial β-glucanase |
| title_short | Study on stability of microbial β-glucanase |
| title_sort | study on stability of microbial β glucanase |
| topic | β-glucanase protective agent stability |
| url | https://www.academax.com/doi/10.3785/1008-9209.2007.04.0387 |
| work_keys_str_mv | AT zhangxiuyan studyonstabilityofmicrobialbglucanase AT heguoqing studyonstabilityofmicrobialbglucanase |