화학공학소재연구정보센터
Applied Chemistry for Engineering, Vol.23, No.4, 394-398, August, 2012
효소를 이용한 아스트라갈린 합성 반응의 최적화
Reaction Optimization for Enzymatic Synthesis of Astragalin
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초록
아스트라갈린(AS)은 폴리페놀의 일종인 캠페롤(KR)에 글루코스가 하나 결합해있는 배당체로서, 천연에는 미량만이 존재하고 있다. 최근 tea seed extract (TSE)에 포함되어 있는 camelliaside A (CamA) 및 camelliaside B (CamB)로부터 복합효소인 Mash에 의한 부분가수분해에 의해 AS를 합성할 수 있다는 것이 알려졌다. 본 논문에서는, Mash에 의한 TSE의 선택적 가수분해에 의해 AS를 제조하는 공정에서 반응 온도, 효소량 및 반응물의 농도 등의 변수에 따른 반응성을 검토하였다. 반응 온도, 효소량 등이 증가할수록 AS의 생성 반응은 빨랐으나, 일단 생성된 AS가 급격하게 KR로 변환되는 문제점이 나타났다. 결론적으로, 반응 속도 및 AS의 선택성 측면을 고려하면, 50 ℃에서 TSE 대비 2배의 Mash를 사용하여 15%의 기질 농도에서 반응을 수행하는 것이 최적인 것으로 나타났다.
Astragalin (AS), kaempferol monoglycoside, is classified as a polyphenol, and a minute quantity of AS is known to be present in several plants. Recently, it was reported that AS can be prepared by the partial hydrolysis of camelliaside A (CamA) and camelliaside B (CamB) in the tea seed extract (TSE) in the presence of a commercial enzyme complex such as Mash. In this paper, the effects of reaction temperature, amount of enzyme, and the substrate concentration on the reactivity were investigated. As the reaction temperature or the amount of enzyme increased, the reaction rate to produce AS increased, however, the hydrolysis of AS into KR was also enhanced. As a conclusion, the reaction, when 2 mL of Mash to 1 g of TSE was applied with a substrate concentration of 15% at 50 ℃, was found to be optimum, based on the reaction rate and the selectivity to AS.
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