The Formation of D-Allulose 3-Epimerase Hybrid Nanoflowers and Co-Immobilization on Resins for Improved Enzyme Activity, Stability, and Processability.

Enzymes, Immobilized / chemistry Enzyme Stability Carbohydrate Epimerases / chemistry Nanostructures / chemistry Fructose / chemistry Spectroscopy, Fourier Transform Infrared X-Ray Diffraction
D-allulose 3-epimerase immobilization organic–inorganic hybrid nanoflower resin

Journal

International journal of molecular sciences
ISSN: 1422-0067
Titre abrégé: Int J Mol Sci
Pays: Switzerland
ID NLM: 101092791

Informations de publication

Date de publication:
08 Jun 2024
Historique:
received: 17 05 2024
revised: 02 06 2024
accepted: 06 06 2024
medline: 27 6 2024
pubmed: 27 6 2024
entrez: 27 6 2024
Statut: epublish

Résumé

As a low-calorie sugar, D-allulose is produced from D-fructose catalyzed by D-allulose 3-epimerase (DAE). Here, to improve the catalytic activity, stability, and processability of DAE, we reported a novel method by forming organic-inorganic hybrid nanoflowers (NF-DAEs) and co-immobilizing them on resins to form composites (Re-NF-DAEs). NF-DAEs were prepared by combining DAE with metal ions (Co

Identifiants

DOI: 10.3390/ijms25126361 PMID: 38928068
pubmed: 38928068
pii: ijms25126361
doi: 10.3390/ijms25126361
pii:
doi:

Substances chimiques

Enzymes, Immobilized 0
Carbohydrate Epimerases EC 5.1.3.-
psicose 23140-52-5
Fructose 30237-26-4

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Auteurs

Wentao Ding (W)

School of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China.
State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China.

Chensa Liu (C)

School of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China.

Chi Huang (C)

School of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China.

Xin Zhang (X)

School of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China.

Xinyi Chi (X)

School of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China.

Tong Wang (T)

School of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China.

Qingbin Guo (Q)

School of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China.
State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China.

Changlu Wang (C)

School of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China.
State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China.

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Classifications MeSH

questionsmedicales.fr › Acides aminés, peptides et protéines › Protéines › Protéines immobilisées › Enzymes immobilisées › The Formation of D-Allulose 3-Epimerase Hybrid...
questionsmedicales.fr › Phénomènes chimiques › Phénomènes biochimiques › Stabilité protéique › Stabilité enzymatique › The Formation of D-Allulose 3-Epimerase Hybrid...
questionsmedicales.fr › Enzymes et coenzymes › Enzymes › Isomerases › Racémases et épimérases › Carbohydrate epimerases › The Formation of D-Allulose 3-Epimerase Hybrid...
questionsmedicales.fr › Technologie, industrie et agriculture › Produits manufacturés › Nanostructures › The Formation of D-Allulose 3-Epimerase Hybrid...
questionsmedicales.fr › Glucides › Sucres › Oses › Cétoses (sucres) › Fructose › The Formation of D-Allulose 3-Epimerase Hybrid...
questionsmedicales.fr › Techniques d'investigation › Techniques de chimie analytique › Analyse spectrale › Spectrophotométrie › Spectrophotométrie IR › Spectroscopie infrarouge à transformée de Fourier › The Formation of D-Allulose 3-Epimerase Hybrid...
questionsmedicales.fr › Phénomènes chimiques › Diffraction des rayons X › The Formation of D-Allulose 3-Epimerase Hybrid...