Chapter 5 Changes in Enzyme Activity During Enzyme Fermentation Ⅱ
Oct 31, 2024
5.2 Results and Analysis
5.2.1 Superoxide dismutase (SOD)
Starting from the beginning of fermentation, the superoxide dismutase (SOD) activity of apple enzyme was measured every 15 days, and the activity change curve of superoxide dismutase (SOD) at different fermentation time periods was obtained, as shown in Fig.5.1.
Fig.5.1 The curve of activities of superoxide dismutase (SOD)
As shown in Fig.5.1, the activity of SOD enzyme first increased and then decreased with the extension of fermentation time. And the enzyme activity of the experimental group was lower than that of the control group. It may be that the strains competed with the fermentation environment and substances during the fermentation process, which reduced the activity of SOD enzyme while increasing the activity of some enzymes. Compared with the addition of strains, the activity of SOD enzyme decreased by 22.39% on the 90th day of fermentation.
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5.2.2 Amylase
From the beginning of fermentation, the amylase activity of apple enzyme was measured every 15 days, and the activity change curve of amylase in different fermentation time periods was obtained, as shown in Figure 5.2.
As shown in Figure 5.2, the amylase activity of the control group increased within the first 45 days of fermentation, and decreased after 45 days. On the 45th day of fermentation, the amylase activity reached the maximum, which was 45U/mL; the amylase in the experimental group showed an upward trend from the beginning of fermentation to the 60th day, and decreased after 60 days. On the 60th day of fermentation, the enzyme activity reached the maximum, which was 76U/mL. Amylase was produced during the fermentation of the strains in the experimental group, and the activity of this amylase could be reflected, and the activity of amylase would not be reduced due to other reasons. Compared with the strains without the addition of strains, the amylase activity increased by 50% on the 90th day of fermentation.
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5.2.3 Lipase
From the beginning of fermentation, the lipase activity of apple enzyme was measured every 15 days, and the activity change curve of lipase in different fermentation time periods was obtained, as shown in Fig. 5.3.
Fig.5.3 The curve of activities of lipase
As shown in Fig. 5.3, there is a huge difference in the activity of lipase between the experimental group and the control group. In the control group, the lipase activity increased significantly in the first 30 days, and then gradually decreased in the next 45 days; the lipase activity of the experimental group showed an upward trend within 45 days, was unstable between 45 days and 75 days, and showed a significant downward trend after 75 days. The lipase content of the experimental group was high from 45 days to 75 days, while the control group decreased significantly during this period, and the fat-burning ability gradually weakened. The functional characteristics of enzymes are different in different time periods. Compared with the case without adding bacteria, the lipase activity of the case with added bacteria decreased by 69.49% on the 90th day of fermentation.
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5.2.4 Protease
(1) The standard curve of tyrosine is shown in Fig. 5.4.
As shown in Fig. 5.4, the equation of the standard curve of tyrosine is y=0.0105x-0.0059, R2=0.9963, where y is the absorbance and x is the sample concentration.
(2) Determination of the protease activity of apple enzyme at different fermentation time periods Starting from the early stage of fermentation, the protease activity of apple enzyme was measured every 15 days to obtain the activity change curve of protease at different fermentation time periods, as shown in Fig. 5.5.
Fig.5.5 The curve of activities of protease
As shown in Fig. 5.5, the activity of protease varies greatly during the whole fermentation process. The highest protease activity of the experimental group is on the 45th day, with an enzyme activity of 890U/mL. The amylase activity of the control group is the highest on the 15th day of fermentation, with a maximum of 655U/mL. Monitoring the entire fermentation process can provide a reference for the functional characteristics of the enzyme. Compared with the fermentation without adding bacteria, the protease activity increased by 85.71% on the 90th day of fermentation.
5.2.5 Cellulase
(1) The standard curve of glucose is shown in Fig. 5.6.
Fig.5.6 The standard curve of glucose
As shown in Fig. 5.6, the equation of the standard curve of glucose is y=1.1068x-0.0224, R2=0.9987, y represents absorbance, and x represents the concentration of glucose solution.
(2) Starting from the early stage of fermentation, the cellulase activity of apple enzyme was measured every 15 days, and the curve of cellulase activity at different fermentation time periods was obtained, as shown in Fig. 5.7.
Fig.5.7 The curve of activities of cellulase
As shown in Fig. 5.7, the cellulase activity of the experimental group was always higher than that of the control group during the fermentation process. The cellulase activity of the experimental group reached the maximum on the 30th day of fermentation, with a maximum of 63.7U/mL; the cellulase activity of the control group reached the maximum on the 45th day of fermentation, with a maximum of 47.9U/mL. Compared with the fermentation without bacterial strains, the cellulase activity increased by 54.19% on the 90th day of fermentation.
5.3 Summary of this chapter
This chapter takes apple enzyme as an example to study the changing trends of enzyme activity in the experimental group and the control group during the fermentation process. Experimental results show that there is a great difference in the activity of microbial enzymes between artificial inoculation of strains and natural fermentation. SOD enzyme activity showed a trend of first increasing and then decreasing with the prolongation of fermentation time, and the enzyme activity of the experimental group was lower than that of the control group. The amylase activity increased in the first 45 days of fermentation in the control group and decreased after 45 days; in the first 60 days of the experimental group, it showed an upward trend and decreased after 60 days. On the 60th day of fermentation, the enzyme activity reached its maximum, with a maximum of 76U/mL. There is a significant difference in the activity of lipase between the experimental group and the control group. The lipase content of the experimental group is higher from 45 days to 75 days, while the control group decreases significantly during this period. Ability gradually diminishes. The activity of protease varied greatly throughout the fermentation process. The highest protease activity in the experimental group was on day 45, with an enzyme activity of 890U/mL. The control group reached the maximum value of 655U/mL on the 15th day of fermentation. The cellulase activity of the experimental group was always higher than that of the control group during the fermentation process, and reached the maximum value between the 30th and 60th days of fermentation.
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Compared with those without added strains, on the 90th day of fermentation, SOD enzyme activity decreased by 22.39%, amylase activity increased by 50%, lipase activity decreased by 69.49%, protease activity increased by 85.71%, and cellulose Enzyme activity increased by 54.19%.
Through the relevant enzyme activity detection of the experimental group and the control group, it was found that with the extension of fermentation time, the changes in enzyme activity did not show a single increasing pattern, but increased and decreased. Therefore, enzymes are not as people often say, the longer the better, you should drink them at the right time.
