Improving stability of pyruvate oxidase by sol-gel encapsulation
LIU Bing, YAO Bingli, ZHANG Mengjun, YANG Ye, ZHOU Yichun, ZHANG Jianguo*
(Institute of Food Science and Engineering, School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China)
Abstract: Pyruvate oxidase, having multi subunits, plays an important role in food and fermentation industry. In recent years, genetic technology help to greatly increase the yield of pyruvate oxidase. However, the stability of pyruvate oxidase needs to be further improved. In this study, pyruvate oxidase was encapsulated by sol-gel technology. Firstly, single factor experiments were carried out to obtain the best value of each factor. Then an orthogonal experiment was used to optimize the conditions for pyruvate oxidase encapsulation by sol-gel technology. In this study, the optimized condition is: shaking in 5.0 mmol/L dioctyl sulfosuccinate sodium solution for 10 min; adding 0.672 mmol/L tetramethoxysilane for 5 h adsorption and then 24 h for encapsulation. The results showed that the final encapsulated pyruvate oxidase residual activity increased by 14% compared with control sample. And two to ten times increased in thermal stability of the encapsulated pyruvate oxidase than control sample at 20-30 ℃. These results provided a reliable methodology for pyruvate oxidase immobilization and application.
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2020, Vol. 46 
