摘要
采用一株多粘芽胞杆菌对红麻干皮、鲜皮和鲜茎３种材料在振荡、静置２种发酵体系中脱胶酶的活性变化和作用特性进行了研究，结果表明：（１）同一材料在发酵对应时段，振荡系的酶活均较静置系的高，在干皮和鲜皮脱胶过程中，果胶酶活的峰值出现较半纤维素酶活的早，鲜茎则相反，峰值过后酶活变化幅度较小：（２）混合酶系中果胶和半纤维素酶作用的最适温度均为５０℃，最适ｐＨ分别为８．０，４．４；（３）用豆饼粉培养基静置培养２４ｈ的粗酶液接种 ４．０ ｍＬ可在 ３０ ｈ内完成于皮脱胶。
Activities and characteristics of retting enzymes in static and oscillatory systems of dry ribbon, fresh ribbon and fresh stem were studied with strain Bacillus polymyxa (T1163), and the results showed that: (1)For the same material at the same fermentation time, the activities of enzymes in oscillatory systems were higher than in static systems; (2)Pectinase and hemilosease showed optimal activity at pH 8.0 and pH 4.0 respectively and all at 50℃;(3)Crude enzyme cultured 24 h in static system in beau powder medium and inoculated to 4.0 mL could complete retting of dry ribbon in 30 h.
出处
《热带作物学报》
CSCD
2001年第2期76-81,共6页
Chinese Journal of Tropical Crops
基金
国家自然科学基金项目(No.29576267)的部分研究内容
