摘要
用黑曲霉菌株(Aspergillus niger)LW—1进行固态发酵生产酸性β-甘露聚糖酶,其曲盘(大小φ20 cm×4 cm)发酵的最优工艺为:培养基最初料水比为1:1.8,起始pH自然,接种量10%(相对于干物料),曲盘中装料150g(以干料计),通过中间补水和翻曲,32℃培养72 h,最高酶活可达22 250 IU/g(干曲)。对粗酶性质进行研究,结果表明,酶的最适反应温度和pH分别为70℃和3.5,低于60℃、pH5.0～8.0酶稳定,Zn^(2+)、Ca^(2+)、ED- TA对酶有明显的激活作用;Mn^(2+)、Fe^(2+)、pb^(2+)、Sn^(2+)、Fe^(3+)、Cu^(2+)、Al^(3+)、Ag^+对酶有一定的抑制作用。
The production of acidicβ-mannanase was studied by solid state fermentation with the strain Aspergillus niger LW—1.The optimal koji plate fermentation conditions were as follows,the ratio of water to dry medium is 1.8：1,initial pH natural,inoculum size 10% （related to dry medium）,dry medium content 150 g/koji plate.Under these conditions,the acidicβ-mannanase activity reached 22 250 IU/g dry medium at 32℃for 72 h by adding water and turning koji.The optimal temperature and pH forβ-mannanase reaction were 70℃and 3.5 respectively.The enzyme showed a high stability at pH 5.0～8.0 below 60℃.The activity of enzyme was stimulated by Zn^2＋、Ca^2＋、EDTA and inhibited by Mn^2＋,Fe^2＋,Pb^2＋,Sn^2＋,Fe^3＋, Cu^2＋,Al^3＋,Ag^＋.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2008年第1期5-9,共5页
Food and Fermentation Industries
关键词
Β-甘露聚糖酶
黑曲霉
固态发酵
酶学性质
β-mannanase
Aspergillus niger
solid state fermentation
enzyme properties
