Volume 18 Issue 2
Apr.  2022
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TU Lanlan, XU Jingshen, CHEN Runsha, WU Jinhong, LI Xianghong, ZHANG Yong. Preparation and characteristic research of immobilized patatin lipase suitable for fish oil processing[J]. South China Fisheries Science, 2022, 18(2): 13-22. DOI: 10.12131/20210291
Citation: TU Lanlan, XU Jingshen, CHEN Runsha, WU Jinhong, LI Xianghong, ZHANG Yong. Preparation and characteristic research of immobilized patatin lipase suitable for fish oil processing[J]. South China Fisheries Science, 2022, 18(2): 13-22. DOI: 10.12131/20210291
shu

Preparation and characteristic research of immobilized patatin lipase suitable for fish oil processing

  • 1.

    Shanghai Jiao Tong University School of Agriculture and Biology

  • 2.

    Shanghai Jiao Tong University School of Life Sciences and Biotechnology, Shanghai Jiao Tong University, Shanghai 200241, China

  • 2.

    School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha 410114, China

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  • Received Date: October 08, 2021
  • Revised Date: November 26, 2021
  • Accepted Date: January 07, 2022
  • Available Online: January 12, 2022
    Graphical Abstract
    • Abstract
  • Patatin, an ester hydrolase with lipase catalytic activity, can be applied to the hydrolysis of fat. To solve the problems of poor stability of free patatin lipase and difficult reuse in industrial production, we immobilized patatin lipase by coupled nano (ConA) magnetic beads to improve its catalytic characteristics of its industrial application. The results show that the average adsorption rate of ConA magnetic beads was 24.50%, and PAA-Fe3O4 was determined as the most suitable immobilization material. The optimal immobilization conditions are as follows: immobilization time of 47.2 min, immobilization temperature of 25.3 ℃, magnetic bead addition of 3.0 mg·mL−1. Immobilized patain had the highest hydrolytic substrate activity at 40.0 ℃ and pH 7.0. Compared with free patatin lipase, its temperature tolerance increased by about 123% and the pH tolerance increased by about 47%. After five consecutive reactions, 56.60% patatin activity was still retained, indicating that the immobilized nano magnetic beads improved the enzymatic catalytic characteristics of patatin, which provides a new enzyme system with stronger catalytic performance for its application in the processing of aquatic products such as oil fish.
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    • References (23)
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