Гідролізати арабіноксилану кукурудзи як чинник впливу на активність папаїну

Abstract

Досліджено умови розщеплення арабіноксилану зародків кукурудзи ендоксиланазою. Установлено, що продукти обмеженого гідролізу арабіноксилану, як і сам полісахарид, взаємодіючи з папаїном, здатні підвищувати його протеолітичну активність. Ефективність цього процесу залежить від молекулярно-масового розподілу вуглеводів зразка. Позитивний вплив мають вуглеводи, молекулярна маса яких знаходиться в межах від 3 кДа до 50 кДа.

The biological activity of non-starch polysaccharides of cereals and, in particular arabinoxylans, has been discussed in many literary sources. It is multivector and is believed to be determined by a set of factors such as the composition of the polysaccharide, its molecular weight, the degree of branching, the geometry of the molecule. However, information on the effects of arabinoxylans on certain biologically active substances is lacking. The aim of this study was to investigate the conditions of enzymatic hydrolysis of arabinoxylan by maize embryos by endoxylase and the effect of cleavage products on papain activity. The conditions of enzymatic hydrolysis that allow to obtain fermentolysate with the maximum content of fraction of carbohydrates within 15–30 kDa. For the hydrolysis of arabinoxylan maize embryos used enzyme with endoxylase activity. The mass ratio of enzyme: substrate (E:S) varied from 1:25 to 1:100, the duration of the process from 1 to 4 hours, at a constant pH value of 5.5, the hydromodule was equal to 100. The highest content of the mentioned fraction of carbohydrates was obtained by observing the ratio E:S 1:50 and the duration of the hydrolysis process 1–2 hours. The influence of factors such as temperature and pH of the reaction medium on the course of the process of fermentolysis of arbinoxylan. It is determined that it is advisable to carry out limited enzymatic hydrolysis at a temperature of 40 °C and the pH value of the reaction medium is 6.5. It is shown that when the hydrolysates are combined with papain, its proteolytic activity increases. The relationship between enzyme activity and the content of fragments with a molecular weight of 15–30 kDa is obvious. Other carbohydrates with molecular weights ranging from 3 to 50 kDa have a less pronounced effect on proteolytic activity.