IMMOBILIZATION OF PAPAIN ON GLUCAN OF YEAST SACCHAROMYCES CEREVISIAE
Journal Title: Прогресивні техніка та технології харчових виробництв ресторанного господарства і торгівлі - Year 2017, Vol 1, Issue
Abstract
The main focus of enzymatic treatment of the digestive disorders is enzyme replacement therapy. At present, more and more benefit extends plant enzymes, which are not addictive, toxic and allergic reactions and reduce the synthesis of the body's own enzymes. However, the plant enzymes have low pH and thermal stability which indicates the necessity their stabilization. This article shows the possibility of immobilisation plant enzyme – papain of the papaya tree (Carica papaya L.) on the polysaccharide matrix (water-soluble glucan of the yeast Saccharomyces cerevisiae). We have proved the presence of the complex by gel chromatography. It is found most favorable interaction the papain with the glucan with preserving its maximal (about 70%) proteolytic activity in the final product. It is shown that immobilization contributes to the expansion optimum pH papain: 6 units. pH to 5 ... 7 units. pH; and termo optimum: from 37°C to temperatures of 30...50°C, while retaining 80% proteolytic activity of the papain. As compared with the intact enzyme was an increase in resistance the enzyme component of the complex to the conditions of the gastrointestinal tract of the human organism. The article shows the growth of the stability of papain-glucan complex to thermal denaturation, which is very important for the implementation of the technology of their production, as well as when they are introduced in the composition of the foods specialized destination. The combination of the complex of two physiologically functional components can be considered as the resultant complex food ingredient with a wide range of biological action.
Authors and Affiliations
Наталія Черно, Кристина Науменко, Давид Бордя
Keywords
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- EP ID EP191308
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