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The effect of new Agaro-Oligosaccharide on the activity of salivary amylase

Agaro-Oligosaccharide is an oligosaccharide formed by hydrolysis of Agar, including Agaro-Oligosaccharide and new Agaro-Oligosaccharide. Among them, a agar oligosaccharide series with 3, 6-ether-α-L-galactose as reductive end was formed by a-agarose lytic agarose, and a new agar oligosaccharide series with β-D-galactose as reductive end was formed by β-agarose lytic agarose, 4-glycoside bond was formed by β-D-galactose as reductive end of agarose oligosaccharide series, and β-agarose oligosaccharide series with β-D-galactose as reductive end. The effect of new agarose oligosaccharide on saliva amylase activity was studied.

The new agaro-oligosaccharide is prepared into a solution according to a certain quality gradient and is mixed with the saliva diluent to determine the activity of the salivary amylase enzyme, and the result is that the new Agaro-Oligosaccharide has a better effect on the activity of the salivary amylase enzyme. The enzyme activity reached 26.34 U/ mL when the concentration of the new agaro-oligosaccharide reached 20 & mu; g/ mL, and the enzyme activity was increased by 104% compared with that of the control group without the new agaro-oligosaccharide. 0.1 mL of saliva dilution solution and 1 mL of a new agaro-oligosaccharide with a concentration of 100 & mu; g/ mL were mixed, and then incubated in a water bath at 55 & deg; C for 0,20,40,60,80,100,120 min, and then taken out, and the enzyme activity was determined to study the effect of the new-on-oligosaccharide on the high-temperature tolerance of the salivary amylase. Results The activity of the salivary amylase in the control group was almost completely lost at 55 ℃ for 60 min. After the addition of the new agaro-oligosaccharide, the activity of the enzyme was reduced to a certain degree in the initial stage after the incubation at 55 ℃ for 120 min, followed by a more stable retention of 13 U/ ml, indicating that the new agaro-oligosaccharide increased the high temperature resistance of the salivary amylase. The pH of the new agar was 5.5, 6.0, 6.5, 7.0, 7.5, 8.0 and 8.5, respectively, and the effect of the new agaro-oligosaccharide on the pH stability of the enzyme was studied. Results The enzyme activity of 28 U/ ml was maintained more stably in the range of 6 to 8, and the enzyme activity in the control group decreased by 38% in the range of 6 to 8. 0, 0.04, 0.08, 0.16, 0.32, 0.64 mg/ ml of a new agaro- oligosaccharide solution were prepared, and the final salt components in each sample were added with NaCl to be 3 mg/ ml, each of which was taken as the sample to be tested, and the enzyme activity of the salivary amylase in each sample was determined to determine the mutual influence of the new agaro-oligosaccharide and the Cl-in the enzymatic effect. As a result, the activity of the enzyme of the salivary amylase can be enhanced by the combination of the new agaro-oligosaccharide and the Cl-. The activity of the enzyme was 37.63 U/ ml when the concentration of the new agaro-oligosaccharide reached 0.04 mg/ ml, and the enzyme activity of the control group without the new agar oligosaccharide and the NaCl increased by 198%, and the enzyme activity was increased by 32% with respect to the Cl-solution not containing the new agaro-oligosaccharide.

The results showed that the new agaro-oligosaccharides prepared by the enzymatic hydrolysis of the yeast-agar can improve the enzyme activity, high-temperature tolerance and the pH stability of the salivary amylase, and can be combined with the enzyme activity of the Cl-in the salivary amylase to promote and stabilize the activity of the salivary amylase.

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