| 酶法改变甘草苷糖醛酸基提高其甜度的研究(Ⅰ)——能水解甘草苷糖醛酸基酶的微生物的选择与产酶的研究 |
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| 引用本文： | 鱼红闪,吴少杰,金凤燮.酶法改变甘草苷糖醛酸基提高其甜度的研究(Ⅰ)——能水解甘草苷糖醛酸基酶的微生物的选择与产酶的研究[J].食品与发酵工业,1999,25(3). |
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| 作者姓名： | 鱼红闪 吴少杰 金凤燮 |
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| 作者单位： | 华南理工大学食品与生物工程学院，大连轻工业学院食品科学与生物工程系 |
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| 摘 要： | 以酶法改变甘草苷糖醛酸基提高其甜度为目标，研究了９种新菌株能产水解甘草苷糖醛酸基的β－葡萄糖醛酸苷酶产率。结果：细菌甘Ｅ－１、霉菌甘Ｍ－３和甘Ｍ－６等产β－葡萄糖醛酸苷酶较好，产率分别为５６．７３Ｕ／ｍｌ、４２．５２Ｕ／ｍｌ和３１．２６Ｕ／ｍｌ，产酶最佳培养时间分别为细菌１８ｈ和霉菌４８ｈ。酶解甘草苷的最佳反应条件为：ｐＨ６，反应时间为１２ｈ，反应温度为４０℃。
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| 关 键 词： | 甘草苷 单葡萄糖醛酸基甘草苷 β－葡萄糖醛酸苷酶 |
Modification of Glycyrrhizin Glucuronide by Enzyme to Increasing Its SweetnessStrain Selection That Produce Glucuronidase |
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| Yu Hongdshan Wu Shaojie Jin Fengxie Guo Yong.Modification of Glycyrrhizin Glucuronide by Enzyme to Increasing Its SweetnessStrain Selection That Produce Glucuronidase[J].Food and Fermentation Industries,1999,25(3). |
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| Authors: | Yu Hongdshan Wu Shaojie Jin Fengxie Guo Yong |
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| Affiliation: | Yu Hongdshan Wu Shaojie* Jin Fengxie* Guo Yong |
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| Abstract: | In this paper the microorganims which produce the enzyme hydrolyzing glycyrrhizin glucuronide was studied. The three strains in the 9 strains produced higher glucuronide; the enzyme production was 56.7 U/ml for bacterium E1 strain, and 42.5U/ml and 31.3U/ml for mold M3 and M6 strains; the enzyme fermentation period was 18 hr for bacterium and 48 hr for mold strains. The optimum enzyme reaction condition were pH6, 40 of temperature, 12 hr of reaction time. |
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| Keywords: | glycyrrhizin monoglucuronideglycyrrhizin glucuronidase |
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