Oligosaccharides act as the high efficiency stabilizer for β-galactosidase under heat treatment
作者： Ziyu Deng , Jing Li , Yaqiong Pei , Jiawei Wan , Bin Li
DOI: 10.1016/J.IJBIOMAC.2019.06.218
关键词:
摘要: β-Galactosidase (β-Gal) as dietary supplement has the ability to alleviate symptoms of lactose intolerance. This study investigated oligosaccharides protect β-Gal against heat stress. Four kinds including Isomalto-oligosaccharides (IMO), Xylo-oligosaccharides (XOS), Konjac-oligosaccharides (KOS), and Mycose significantly increased activity retention under treatment. The results three assays circular dichroism, fluorescence, Fourier transform infrared spectroscopy (FTIR) illustrated that these could stabilize secondary tertiary structure thermal conditions through hydrogen bond interaction. Unlike four oligosaccharides, Chito-oligosaccharides (COS) changed β-Gal, thus decreasing its rate. Under treatment, rate with optimal composition (30% IMO, w/v 40% XOS, w/v) reached 82.1%, which was higher than native (the 20%). provides an insight into mechanism by sugar stabilizes protein stress offers guidance for application liquid lactase food industry.
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