Combined High Pressure And Thermal Treatment Effects On Stability Of ?-glucosidase In Hevea Brasiliensis Seeds

Hevea brasiliensis seeds is a kind of tropical crop resources with potential economic value. It contains rich nutrients such as unsaturated fatty acids, vitamins and enzymes.Meanwhile, it contains cyanide, lipids and other components, which increased the instability of Hevea brasiliensis seeds. In this paper, the stability of ?-glucosidase in Hevea brasiliensis seeds under high pressure and thermal treatment are studied; Meanwhile the effects of heat treatment and heat treatment with different protective agents on?-glucosidase solution are studied too; Its mechanism was studied at last. The main findings are as follows:The stability of P-glucosidase in Hevea brasiliensis seeds is different under high pressure combined heat treatment. Under extreme temperature environments, the stability of Hevea brasiliensis seeds powders is very high; skimmed powders of Hevea brasiliensis seeds is first increased and then decreased; crude ?-glucosidase of Hevea brasiliensis seeds decrease most obviously, browning significantly; crude P-glucosidase of Hevea brasiliensis seeds after acetone precipitation is slightly higher than the crude ?-glucosidase, produces the same effect of occurrence of browning in a certain temperature and pressure.The thermal stability of the P-glucosidase solution is stable at 60 ? and below, and the inactivation effect is enhanced when the treatment temperature increased from 62 ? to 64 ?. After 10 min treatment at a temperature of about 68 ?, the residual enzyme activity of the ?-glucosidase is only about 5.36%. When the temperature is increased to 72 ?, the inactivation effect is more significant. Only after 4 min treatment, the residual enzyme activity of the ?-glucosidase is less than 1%. The results showed that the inactivation of?-glucosidase is significant.Under the different concentration of protective agents, the thermal stability of the?-glycosidase solution is improved. The results indicates that the polyols can remarkably improve the thermal stability of the ?-glycosidase solution, and the effcet of D-sorbitol is the best,second is D-mannitol,the effect of glycerol is the worst.The fluorescence spectra of the enzyme conformation analysis indicates that fluorescence peak position of P-glucosidase added D-sorbitol, D-mannitol compared with the enzyme solution without adding any protective agent, a certain degree of blue shift occurred.