CN102399771A - Method for improving heat stability of glutamine transaminase - Google Patents
Method for improving heat stability of glutamine transaminase Download PDFInfo
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- CN102399771A CN102399771A CN2011103710808A CN201110371080A CN102399771A CN 102399771 A CN102399771 A CN 102399771A CN 2011103710808 A CN2011103710808 A CN 2011103710808A CN 201110371080 A CN201110371080 A CN 201110371080A CN 102399771 A CN102399771 A CN 102399771A
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Abstract
The invention discloses a method for improving the heat stability of glutamine transaminase in the process of separating and purifying glutamine transaminase. The method comprises the following steps of: adding salts and saccharides or derivatives thereof into fermentation liquor of the glutamine transaminase, and precipitating the fermentation liquor by using ethanol; centrifuging, and removing supernate to obtain a precipitate; adding amino acid, and mixing uniformly; and drying under vacuum to obtain a glutamine transaminase enzymic preparation. The method is easy and convenient to operate, and the heat resistance of the glutamine transaminase is improved substantially.
Description
Technical field
The present invention relates to a kind of method that improves thermal stability of enzyme preparation, specifically a kind of method that improves the Transglutaminase EC2.3.2.13 thermostability.
Background technology
Transglutaminase EC2.3.2.13 (Transglutaminase is called for short TGase or TG) is by the monomeric protein acyltransferase with active site of 331 amino molecular weight of forming about 38000.Transglutaminase EC2.3.2.13 takes place between can catalytic proteins crosslinked, and effect below producing: make protein-modified, its plasticity of the protein after the modification, retentiveness, water-soluble and functional improving; Protected the Methionin in the food to avoid the destruction of various chemical reactions; Can be used for embedding lipid or lipid-soluble substance; Can form heat-resisting, water-proof film; In forming gelation process, do not need thermal treatment; Through crosslinked between the protein that will comprise various indispensable amino acids, improve proteinic nutritive value.At present, Transglutaminase EC2.3.2.13 has been applied in meat product, fish product, milk-product, plant protein preparation, baked goods, immobilized enzyme, the edible packaging.The Transglutaminase EC2.3.2.13 of microorganisms has many advantages: the pH scope is wide, to Ca
2+No dependence is described as " super tackiness agent of 21st century ".
The specific activity conformation that zymoprotein had is many group results of interaction in the molecule.When the interaction of environment change or some groups is weakened (or completely dissolve), will cause the collapse very soon of most structure, carry out the transition to a kind of mixed and disorderly conformation from a kind of orderly conformation.In a single day the space structure of enzyme is destroyed, and the conformation in active site also changes thereupon, and enzyme will inactivation.In the production and sales process of enzyme, receiving heat inactivation is exactly the disintegration process of the space structure of enzyme.All be to produce Transglutaminase EC2.3.2.13 in the existing industrial production, with the enzyme deactivation problem of avoiding high temperature to cause with cryodesiccated method.But this working method cost is high, length consuming time, and sell and use and all need carry out at low temperatures, put to no little inconvenience for the industrial applications of Transglutaminase EC2.3.2.13.
The invention solves existing cost height, length consuming time in the working method of Transglutaminase EC2.3.2.13 in the prior art, be unfavorable for the problems such as industrial applications of Transglutaminase EC2.3.2.13; A kind of method that improves the Transglutaminase EC2.3.2.13 thermostability has been proposed; Through adding the thermostability of salt, carbohydrate or derivatives thereof and amino acid raising Transglutaminase EC2.3.2.13; The inventive method is improved largely to the thermotolerance of Transglutaminase EC2.3.2.13, can make the zymin that obtains in the production and sales process, reduce enzyme loss alive, improves yield; And easy and simple to handle, be suitable for existing enterprise's suitability for industrialized production.
Summary of the invention
The present invention proposes a kind of method that improves the Transglutaminase EC2.3.2.13 thermostability, in glutamine transferred amine enzyme fermentation broth, add the verivate of salt, carbohydrate or carbohydrate, with ethanol said fermented liquid is precipitated and obtain throw out; In said throw out, add amino acid, uniform mixing; Through vacuum-drying, obtain the Transglutaminase EC2.3.2.13 zymin.
Wherein, the enzyme work of Transglutaminase EC2.3.2.13 is 2 ~ 50u/ml in the described fermented liquid.
Wherein, described salt comprises sodium-chlor, Sodium Glutamate; The verivate of described carbohydrate or carbohydrate comprises maltose alcohol, Xylitol, Saccharum lactis; Described amino acid comprises glycocoll, halfcystine.
Wherein, the addition of described salt is 2% ~ 10%w/v, and preferred addition is 4% ~ 6%w/v.
Wherein, the addition of the verivate of described carbohydrate or carbohydrate is 0.5% ~ 5%w/v, and preferred addition is 1% ~ 3%w/v.
Wherein, described amino acid whose addition is with said sedimentary identical in quality.
Wherein, said consumption of ethanol is identical with the volume of the verivate secondary fermentation liquid that adds salt, carbohydrate or carbohydrate.
Wherein, said use ethanol carries out sedimentary method for after adding ethanol to said fermented liquid, leaves standstill at 0 ℃ ~ 4 ℃.
Wherein, said throw out through centrifugal, obtain after abandoning supernatant.
Wherein, said vacuum-drying is carried out under 25 ℃ of-50 ℃ of vacuum environments, and preferred temperature is 35 ℃-40 ℃.
The purpose of this invention is to provide a kind of method that improves the Transglutaminase EC2.3.2.13 thermostability, can increase substantially the Transglutaminase EC2.3.2.13 thermostability, improve yield in process of production, the inactivation of enzyme in the process of minimizing production and selling.
The present invention provides a kind of method that in Transglutaminase EC2.3.2.13 separation and purification process, can improve its thermostability.At first luxuriant former take turns Streptothrix (
Streptoverticillium mobaraense) or other produce in the fermented liquids of Transglutaminase EC2.3.2.13 mikrobes and add 2% ~ 10% salt (w/v) and the carbohydrate of 0.5% ~ 5% (w/v) or the verivate of carbohydrate; The ethanol that adds volume ratio and be 1:1 precipitated enzyme, 0 ℃ of-4 ℃ of stand at low temperature 5 ~ 10 minutes; Centrifugal, abandon supernatant, to weigh after obtaining throw out, the amino acid of quality such as adding mixes; Last 25 ℃ of-50 ℃ of vacuum-dryings 4 hours obtain the Transglutaminase EC2.3.2.13 zymin.
Transglutaminase EC2.3.2.13 enzyme work in the fermented liquid of the present invention is 2 ~ 50u/ml; The addition of sodium-chlor is 2% ~ 10% (w/v), preferred 4% ~ 6% (w/v); The maltose alcohol addition should be 0.5% ~ 5% (w/v), preferred 1% ~ 3% (w/v); Vacuum-drying is preferably carried out under 35 ℃-40 ℃.
The present invention improves the method for Transglutaminase EC2.3.2.13 thermostability, and its innovative point is in the fermented liquid of enzyme, to add the verivate and the amino acid of salt, carbohydrate or carbohydrate.These three kinds of additives can the proteic space conformation of stabilized enzyme, strengthens its thermostability.
The verivate of the salt that adds among the present invention, carbohydrate or carbohydrate and amino acid can improve the thermostability of zymoprotein.Salt has increased the denaturation temperature of zymoprotein, and the salt that is suitable among the present invention comprises sodium-chlor, Sodium Glutamate etc.After adding salt, this moment, protein molecule institute inherent conformational stability did not increase, but the existence of this additive in the medium is unfavorable for the expansion of protein molecule, thereby had stoped the heated denaturalization of zymoprotein, had improved its thermostability.Because the verivate of carbohydrate or carbohydrate contains a lot of hydroxyls, can make it to form albumen-polymer electrolyte, the activity conformation of immobilized enzyme through forming hydrogen bond with zymoprotein.The carbohydrate that is suitable among the present invention or the verivate of carbohydrate comprise maltose alcohol, Xylitol, Saccharum lactis etc.Amino acids has acidity and basic functionality simultaneously in molecule, be strong electrolyte in the aqueous solution, with glycitols similar effect is arranged, and the amino acid that is suitable among the present invention comprises glycocoll, halfcystine etc.
The inventive method is simply effective, can increase substantially the thermostability of Transglutaminase EC2.3.2.13.Make in process of production that vacuum available is dry to be substituted lyophilize and produce Transglutaminase EC2.3.2.13, reduce cost, reduce consuming timely, enhance productivity, the sale of Transglutaminase EC2.3.2.13 and application process can at room temperature be carried out, do not receive low temperature limitation.
Embodiment
In conjunction with following specific embodiment, the present invention is done further detailed description, protection content of the present invention is not limited to following examples.Under spirit that does not deviate from inventive concept and scope, variation and advantage that those skilled in the art can expect all are included among the present invention, and are protection domain with the appending claims.
The present invention improves the method for Transglutaminase EC2.3.2.13 thermostability, and concrete steps are following:
Step a: the work of Transglutaminase EC2.3.2.13 enzyme be 2 ~ 50u/ml luxuriant former take turns Streptothrix (
Streptoverticillium mobaraense) or other produce and to add 2% ~ 10% salt (w/v) and the carbohydrate of 0.5% ~ 5% (w/v) or the verivate of carbohydrate in the fermented liquids of Transglutaminase EC2.3.2.13 mikrobes.Stir, the verivate of the monovalent salt, carbohydrate or the carbohydrate that are added is dissolved fully, left standstill 30 minutes.Preferably, the salt add-on is 4% ~ 6% (w/v), and the verivate add-on of carbohydrate or carbohydrate is 1% ~ 3% (w/v).Salt among the present invention can be sodium-chlor, Sodium Glutamate etc., and the verivate of carbohydrate or carbohydrate can be maltose alcohol, Xylitol, Saccharum lactis etc.
Step b: in above-mentioned fermented liquid, add isopyknic ethanol enzyme is precipitated, centrifugal then 0 ℃ of-4 ℃ of stand at low temperature 5 ~ 10 minutes, abandon supernatant, obtain throw out, weigh.
Step c: the amino acid of quality such as in throw out, add, stir, left standstill 30 minutes.Amino acid among the present invention can be glycocoll, halfcystine etc.
Steps d: put into vacuum drying oven, drying is 4 hours under 37 ℃.
Zymin through standard hydroxamate assay method prepares the inventive method is carried out enzyme biopsy survey, the steps include: to get respectively 2ml reagent A liquid and reagent B liquid and adds in the rub oral examination tube, and 37 ℃ are incubated 15 minutes; Add 0.2ml enzyme liquid, reacted 10 minutes, the test tube that adds A liquid adds 2mlB liquid termination reaction; The test tube that adds B liquid adds 2ml A liquid; Filter, as blank, the 525nm place measures the OD value with second test-tube reaction liquid.Do typical curve with the single hydroxamic acid of L-L-glutamic acid-g-.
Reagent A (reaction solution): contain 0.2 M Tris-HCl, 0.1M oxammonium hydrochloride, 0.01 M reduced glutathion, 0.03 M Na-CBZ-Gln-Gly, pH 6.0.
Reagent B (stop buffer): following three kinds of compositions are the mixed of 1:1:1 by volume.3 mol/L HCl, 12 % trichoroacetic acid(TCA)s (W/V), 5 % iron trichlorides (W/V).
Embodiment 1
Get enzyme live for 25u/ml luxuriant former take turns Streptothrix (
Streptoverticillium mobaraense) the glutamine transferred amine enzyme fermentation broth 200ml that produced, the ethanol that adds volume ratio and be 1:1 precipitated enzyme, 4 ℃ of stand at low temperature 10 minutes.Centrifugal, abandon supernatant, taking precipitate.Throw out is put into vacuum drying oven, and 37 ℃, dry 4 hours, gained enzyme powder was the zymin of Transglutaminase EC2.3.2.13.Measure its enzyme and live calculated yield.
Embodiment 2
Get enzyme live for 25u/ml luxuriant former take turns Streptothrix (
Streptoverticillium mobaraense) fermented liquid 200ml, add 8g sodium-chlor (4%w/v) and 2g maltose alcohol (1%w/v), stir until dissolving fully, left standstill 30 minutes.The ethanol that adds volume ratio and be 1:1 precipitated enzyme, 4 ℃ of stand at low temperature 10 minutes.Centrifugal, abandon supernatant, taking precipitate.Throw out is put into vacuum drying oven, and 37 ℃, dry 4 hours, gained enzyme powder was the zymin of Transglutaminase EC2.3.2.13.Measure its enzyme and live calculated yield.
Embodiment 3
Get enzyme live for 25u/ml luxuriant former take turns Streptothrix (
Streptoverticillium mobaraense) fermented liquid 200ml, add 12g sodium-chlor (6%w/v) and 6g maltose alcohol (3%w/v), stir until dissolving fully, left standstill 30 minutes.The ethanol that adds volume ratio and be 1:1 precipitated enzyme, 4 ℃ of stand at low temperature 10 minutes.Centrifugal, abandon supernatant, taking precipitate.Throw out is put into vacuum drying oven, and 37 ℃, dry 4 hours, gained enzyme powder was the zymin of Transglutaminase EC2.3.2.13.Measure its enzyme and live calculated yield.
Embodiment 4
Get enzyme live for 25u/ml luxuriant former take turns Streptothrix (
Streptoverticillium mobaraense) fermented liquid 200ml, add 8g sodium-chlor (4%w/v) and 2g maltose alcohol (1%w/v), stir until dissolving fully, left standstill 30 minutes.The ethanol that adds volume ratio and be 1:1 precipitated enzyme, 4 ℃ of stand at low temperature 10 minutes.Centrifugal, abandon supernatant, taking precipitate is weighed as 5g.In throw out, add the 5g glycocoll, stir, left standstill 30 minutes.Put into vacuum drying oven, 37 ℃, dry 4 hours, gained enzyme powder was the zymin of Transglutaminase EC2.3.2.13.Measure its enzyme and live calculated yield.
The enzyme activity determination result of embodiment 1-4 gained enzyme powder, as shown in table 1 below.
Visible from experimental result shown in the above table 1, as to handle through sodium-chlor, maltose alcohol among embodiment 2-3 Transglutaminase EC2.3.2.13, its enzyme are lived yield apparently higher than undressed embodiment 1 gained Transglutaminase EC2.3.2.13.Further; Adopting on sodium-chlor, the maltose alcohol processing basis; Handle in conjunction with adopting glycocoll; The enzyme rate of accepting orders for repairs or processing of embodiment 4 gained Transglutaminase EC2.3.2.13s further improves, and the enzyme rate of accepting orders for repairs or processing of the Transglutaminase EC2.3.2.13 of the inventive method gained is significantly higher than embodiment 1 zymin that does not adopt the inventive method to handle.This shows, utilize the inventive method can increase substantially the thermostability of Transglutaminase EC2.3.2.13 zymin.
Embodiment 5
The salt that adopts in the present embodiment is Sodium Glutamate, and all the other methods and process and embodiment 4 are basic identical.Through measuring, the enzyme of the zymin of the Transglutaminase EC2.3.2.13 of present embodiment method gained yield alive is close with embodiment 4 results.
Embodiment 6
The carbohydrate derivative that adopts in the present embodiment is an Xylitol, and all the other methods and process and embodiment 4 are basic identical.Through measuring, the enzyme of the zymin of the Transglutaminase EC2.3.2.13 of present embodiment method gained yield alive is close with embodiment 4 results.
Embodiment 7
The carbohydrate derivative that adopts in the present embodiment is a Saccharum lactis, and all the other methods and process and embodiment 4 are basic identical.Through measuring, the enzyme of the zymin of the Transglutaminase EC2.3.2.13 of present embodiment method gained yield alive is close with embodiment 4 results.
Embodiment 8
The amino acid that adopts in the present embodiment is halfcystine, and all the other and embodiment 4 are basic identical.Through measuring, the enzyme of the zymin of the Transglutaminase EC2.3.2.13 of present embodiment method gained yield alive is close with embodiment 4 results.
Claims (10)
1. a method that improves the Transglutaminase EC2.3.2.13 thermostability is characterized in that, said method is added the verivate of salt, carbohydrate or carbohydrate in glutamine transferred amine enzyme fermentation broth, with ethanol said fermented liquid is precipitated to obtain throw out; In said throw out, add amino acid, uniform mixing; Through vacuum-drying, obtain the Transglutaminase EC2.3.2.13 zymin.
2. the method for raising Transglutaminase EC2.3.2.13 thermostability according to claim 1 is characterized in that, the enzyme work of Transglutaminase EC2.3.2.13 is 2 ~ 50u/ml in the described fermented liquid.
3. the method for raising Transglutaminase EC2.3.2.13 thermostability according to claim 1 is characterized in that described salt comprises sodium-chlor, Sodium Glutamate; The verivate of described carbohydrate or carbohydrate comprises maltose alcohol, Xylitol, Saccharum lactis; Described amino acid comprises glycocoll, halfcystine.
4. the method for raising Transglutaminase EC2.3.2.13 thermostability according to claim 1 is characterized in that, the addition of described salt is 2% ~ 10%w/v, and preferred addition is 4% ~ 6%w/v.
5. the method for raising Transglutaminase EC2.3.2.13 thermostability according to claim 1 is characterized in that, the addition of the verivate of described carbohydrate or carbohydrate is 0.5% ~ 5%w/v, and preferred addition is 1% ~ 3%w/v.
6. the method for raising Transglutaminase EC2.3.2.13 thermostability according to claim 1 is characterized in that, described amino acid whose addition is with said sedimentary identical in quality.
7. the method for raising Transglutaminase EC2.3.2.13 thermostability according to claim 1 is characterized in that, said consumption of ethanol is identical with the volume of the verivate secondary fermentation liquid that adds salt, carbohydrate or carbohydrate.
8. the method for raising Transglutaminase EC2.3.2.13 thermostability according to claim 1 is characterized in that, said use ethanol carries out sedimentary method for after adding ethanol to said fermented liquid, leaves standstill at 0 ℃ ~ 4 ℃.
9. the method for raising Transglutaminase EC2.3.2.13 thermostability according to claim 1 is characterized in that, said throw out through centrifugal, obtain after abandoning supernatant.
10. the method for raising Transglutaminase EC2.3.2.13 thermostability according to claim 1 is characterized in that, said vacuum-drying is carried out under 25 ℃ of-50 ℃ of vacuum environments, and preferred temperature is 35 ℃-40 ℃.
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Cited By (6)
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| CN108018279A (en) * | 2018-01-24 | 2018-05-11 | 江南大学 | A kind of glutamine transaminage built agent and its application |
| CN108624573A (en) * | 2018-05-17 | 2018-10-09 | 江苏鸣生物股份有限公司 | A kind of method that industry improves glutamine transaminage storage-stable |
| CN110205309A (en) * | 2018-02-28 | 2019-09-06 | 泰兴市东圣生物科技有限公司 | A kind of preparation of stable liquid glutamine transaminage enzyme activity |
| CN110373406A (en) * | 2019-07-15 | 2019-10-25 | 泰兴市东圣生物科技有限公司 | A kind of preparation method of immobilization glutamine transaminage |
| CN110623249A (en) * | 2019-11-05 | 2019-12-31 | 泰兴市东圣生物科技有限公司 | Instant enzyme preparation and preparation method thereof |
| CN116035195A (en) * | 2022-12-26 | 2023-05-02 | 桑泽健康科技(上海)有限公司 | Compound enzyme of food enzyme preparation and preparation method thereof |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108018279A (en) * | 2018-01-24 | 2018-05-11 | 江南大学 | A kind of glutamine transaminage built agent and its application |
| CN108018279B (en) * | 2018-01-24 | 2020-09-04 | 江南大学 | Glutamine transaminase compound agent and application thereof |
| CN110205309A (en) * | 2018-02-28 | 2019-09-06 | 泰兴市东圣生物科技有限公司 | A kind of preparation of stable liquid glutamine transaminage enzyme activity |
| CN108624573A (en) * | 2018-05-17 | 2018-10-09 | 江苏鸣生物股份有限公司 | A kind of method that industry improves glutamine transaminage storage-stable |
| CN110373406A (en) * | 2019-07-15 | 2019-10-25 | 泰兴市东圣生物科技有限公司 | A kind of preparation method of immobilization glutamine transaminage |
| CN110623249A (en) * | 2019-11-05 | 2019-12-31 | 泰兴市东圣生物科技有限公司 | Instant enzyme preparation and preparation method thereof |
| CN110623249B (en) * | 2019-11-05 | 2023-04-07 | 泰兴市东圣生物科技有限公司 | Instant enzyme preparation and preparation method thereof |
| CN116035195A (en) * | 2022-12-26 | 2023-05-02 | 桑泽健康科技(上海)有限公司 | Compound enzyme of food enzyme preparation and preparation method thereof |
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