Enhanced thermostability and antioxidant activity of Nattokinase by biogenic enrichment of selenium

Enhanced thermostability and antioxidant activity of Nattokinase by biogenic enrichment of selenium

Nattokinase was produced and enriched with selenium by liquid fermentation in a flask culture. Different concentrations of Na 2 SeO 3 (0, 1, 5, 15, 30, 60 and 120 mg/L) were analysed for optimization purpose. Results demonstrated that addition of Na 2 SeO 3 up to 5 mg/L significantly (P 

Gespeichert in:
Bibliographische Detailangaben
Veröffentlicht in:Journal of food measurement & characterization 2020-08, Vol.14 (4), p.2145-2154
Hauptverfasser: Amin, Khalid, Zeng, Xiangbo, You, Ying, Hu, Yang, Sun, He, Lyu, Bo, Piao, Chunhong, Yu, Hansong
Format: Artikel
Sprache:eng
Schlagworte:
Amino acids
Antioxidants
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Engineering
Enrichment
Enzymes
Fermentation
Food Science
Optimization
Original Paper
pH effects
Protease
Proteinase
Selenium
Thermal stability
Online-Zugang:Volltext
Tags: Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
Beschreibung
Zusammenfassung:Nattokinase was produced and enriched with selenium by liquid fermentation in a flask culture. Different concentrations of Na 2 SeO 3 (0, 1, 5, 15, 30, 60 and 120 mg/L) were analysed for optimization purpose. Results demonstrated that addition of Na 2 SeO 3 up to 5 mg/L significantly (P 
ISSN:2193-4126
2193-4134
DOI:10.1007/s11694-020-00461-w