Адсорбционная иммобилизация ферментов на альгинатах: свойства и применение препаратов на их основе. Краткий обзор
Аннотация
Несмотря на широкое применение ферментов в различных отраслях промышленности, в первую очередь – в пищевой, кожевенной, фармацевтике, косметологии и биомедицине, их низкая стабильность и отсутствие возможности многократного использования обуславливают ограничения их использования. Иммобилизация ферментов, т.е. ограничение степеней свободы их молекул путем фиксации на каком-либо носителе, может способствовать преодолению этих ограничений. Однако взаимодействия с носителем и техника иммобилизации могут влиять на каталитическую способность энзимов. В настоящей работе мы ставим перед собой цель кратко обобщить информацию о способах иммобилизации ферментов на альгиновой кислоте и ее производных и сфокусироваться на адсорбционной иммобилизации и применении таких иммобилизованных на альгинатах ферментных препаратов. Альгиновая кислота представляет собой неразветвленный гетерогенный сополимер, состоящий из 1,4-связанных остатков β-D-маннуроновой кислоты и α-L-гулуроновой кислоты. Иммобилизация ферментов на альгинатных носителях часто приводит к улучшению их стабильности и позволяет многократно использовать биокатализаторы. Адсорбция ферментов на матрицах альгиновой кислоты и ее производных является эффективным процессом в плане выхода иммобилизации, т.е. доля адсорбированного на носителе белка часто превышает 50%. Доступность, биосовместимость, устойчивость к микробной контаминации, нетоксичность и низкая стоимость делают этот полисахарид перспективным кандидатом для использования в качестве носителя для ферментов. Кроме того, собственная биологическая активность альгиновой кислоты обеспечивает ее перспективность как компонента для создания биокатализаторов медицинского или пищевого назначения. Композиты, полученные из природного альгината путем и их комбинации с другими материалами как органическими, так и неорганическими, открывают множество новых сфер применения иммобилизованных ферментов. В работе рассмотрены возможности применения иммобилизованных на альгинате или композитах ферментов, широко используемых в пищевой промышленности. В заключительной части статьи представлены основные выводы, а также обсуждены ограничения промышленного применения альгинатных носителей и возможные способы их решения.
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