摘要
谷氨酰胺酶与发酵肉制品的鲜味形成有关,且能够降低产品的酸度,改善口感。利用从如皋火腿中分离得到的1株产谷氨酰胺酶的腐生葡萄球RG-2,通过单因素试验及响应曲面设计,研究pH、温度、NaCl浓度等因素对菌株RG-2的谷氨酰胺酶催化活力的影响。结果表明:最佳条件为pH6.7、温度43℃、NaCl浓度3.1%,此条件下谷氨酰胺酶酶活达到40.2 U/mL。
Glutaminase was mainly related to the formation of the taste of fermented meats. The acidity was re- duced and the taste was improved in fermented meat products after adding glataminase. Utilizing glutaminase- produ- cing Staphylococcus saprophyticus RG-2 strain isolated from Rugao ham, we studied the influence of pH, temperature, and NaCl on activity of glutaminase from the strain RG-2 by the method of single factor experiments and response sur- face. The results showed that optimal catalytic condition was pH6.7, 43℃ and 3.1% of NaCl. The activity of the glutaminase from strains RG-2 could be 40.2 U/ml in the catalytic conditions mentioned above.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2012年第9期17-21,共5页
Food and Fermentation Industries
基金
江苏省苏北科技发展计划(BC2010429)
南通市科技局农业产业化计划项目(CL2010003)
江苏省农业支撑计划(BE2009367)
江苏省自然科技基金(BK2008212)
江苏省普通高校研究生科研创新计划项目(CXLX11-1016)
关键词
腐生葡萄球菌RG-2
谷氨酰胺酶
单因素试验
响应曲面法
Staphylococcus saprophyticus RG-2, glutaminase, single factor experiments, response surface methodology
