OBTAINING AND CHARACTERISTICS OF A PAPAIN AND MAIZE ARABINOXYLAN COMPLEX
| dc.contributor.author | N. Cherno, S. Ozolina, T. Bytka | |
| dc.date.accessioned | 2019-05-07T14:02:01Z | |
| dc.date.available | 2019-05-07T14:02:01Z | |
| dc.date.issued | 2019 | |
| dc.description.abstract | The Ukrainian people’s diet lacks a number of biologically active substances. But their addition to the food is not effective enough as aggressive bodily fluids influence their activity and substantially reduce it. There are undesirable changes in the properties of biologically active substances during their storage, too. That is why it is so urgent a task to increase the effectiveness of biologically active substances by compounding them with polysaccharides in order to protect them from the unfriendly environment. It has been considered how practical it is to form a complex of papain and maize germs arabinoxylan to modify the properties of the enzyme in the intended direction. It has been proved that the complex formation taking place when biopolymer solutions are combined results in the enzyme activity increase. A number of factors (the concentrations of biopolymers solutions, their volumetric ratios, the duration of the contact, pH medium) influencing the enzyme activity in the complex have been studied. The rational conditions have been determined under which a complex can be obtained far more active than the original papain. These conditions are: a 0.25 % polysaccharide solution mixed with a 4.0 % enzyme solution, with the volumetric ratio being 1:1 and pH 6, at room temperature, for 20 minutes. Introducing papain into the complex makes it more resistant to pH and temperature changes. For the physiological pH values ranging 2 to 8, the enzyme activity in the complex composition is higher than free papain. Complex formation increases the enzyme resistance to higher temperatures, especially in the first 90 minutes. Obtaining of the complex is proved by thermogravimetric analysis. | |
| dc.identifier.issn | 2409-7004 | |
| dc.identifier.uri | https://card-file.ontu.edu.ua/handle/123456789/8182 | |
| dc.identifier.uri | https://doi.org/10.15673/fst.v12i4.1180 | |
| dc.source | Food Science and Technology | |
| dc.title | OBTAINING AND CHARACTERISTICS OF A PAPAIN AND MAIZE ARABINOXYLAN COMPLEX |