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OALib Journal期刊
ISSN: 2333-9721
费用：99美元
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里氏木霉液体发酵选择性合成果胶酶
DOI: 10.3969/j.jssn.1000-2006.2012.01.019, PP. 93-96
Keywords: 果胶酶,里氏木霉,酶的选择性合成,酶学性质
Abstract:
在摇瓶液体发酵的条件下研究了碳源、氮源、酵母汁和营养盐等因素对里氏木霉选择性合成果胶酶的影响规律，并测定了酶学性质。结果表明：从经济角度考虑宜选用脱汁橘皮粉制备果胶酶；在mandels营养盐中添加1.0g/l蛋白胨适合于里氏木霉产果胶酶；以25g/l脱汁橘皮粉液体发酵48h，果胶酶活力最高值达到32.6？μmol/(min〖dk〗？ml)？，其中纤维素酶和木聚糖酶的活力被分别控制在0.18、0.63μmol/(min〖dk〗？ml)。该果胶酶的最适ph为6？0，最适温度为50℃，〖jp2〗以16μmol/（min〖dk〗？g）的果胶酶振荡水解10g/l商品果胶粉50h，酶解得率达80.3%。高效液相离子色谱的分析结果显示果胶酶的主要水解产物为单体半乳糖醛酸，含量达总水解产物的82.5%以上。
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