| 从长白山阔叶林中筛选β-葡萄糖苷酶产生菌及其酶学性质研究 |
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| 引用本文： | 刘 欢,段文强,金 龙.从长白山阔叶林中筛选β-葡萄糖苷酶产生菌及其酶学性质研究[J].食品科学,2015,36(19):180-185. |
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| 作者姓名： | 刘 欢 段文强 金 龙 |
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| 作者单位： | 1.通化师范学院制药与食品科学学院，长白山食品工程研究中心，吉林 通化 134000；;
2.通化市卫生学校，吉林 通化 134000 |
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| 摘 要： | 利用马丁氏培养基富集、PDA培养基纯化和七叶灵培养基显色,从长白山阔叶林中初步筛选出6株产β-葡萄糖苷酶的真菌。对真菌发酵生成的β-葡萄糖苷酶进行提取和纯化,测得10号菌株的β-葡萄糖苷酶活力最高为18.34 U/mL,形态学和分子学结合方法鉴定该菌株为草酸青霉(Penicillium oxalicum)。该菌株所产β-葡萄糖苷酶最适反应温度约为55℃,在温度30、40℃和50℃时较为稳定。最适反应pH值约为5,在pH值为5~6之间相对较稳定。Cu~(2+)对酶活力有较强的抑制作用,而Ag~+有较强的激活作用。
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| 关 键 词： | 草酸青霉 &beta -葡萄糖苷酶 筛选 酶学性质 |
Screening and Enzymatic Characteristics of β-Glucosidase-Producing Fungus from Broad-Leaved Forest in Changbai Mountain |
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| LIU Huan,DUAN Wenqiang,JIN Long.Screening and Enzymatic Characteristics of β-Glucosidase-Producing Fungus from Broad-Leaved Forest in Changbai Mountain[J].Food Science,2015,36(19):180-185. |
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| Authors: | LIU Huan DUAN Wenqiang JIN Long |
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| Affiliation: | 1. Research Center of Changbai Mountain Food Engineering, College of Pharmaceutical and Food Science, Tonghua Normal University,;
Tonghua 134000, China; 2. Tonghua City Health School, Tonghua 134000, China |
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| Abstract: | Six β-glucosidase-producing fungi were screened through enrichment culture in martin medium, purification with
PDA medium, and color development with an esculin-based chromogenic medium. β-Glucosidase was extracted and purified
from the fermentation broth. Strain 10 revealed the highest β-glucosidase activity of 18.34 U/mL. The strain was identified
as Penicillium oxalicum by morphological and molecular methods. The β-glucosidase had optimal temperature of 55 ℃ and
was stable at 30, 40, and 50 ℃. The enzyme had optimal pH of 5 and could be stable between pH 5 and 6. Ag+ could activate
the β-glucosidase while Cu2+ could inhibit its activity. |
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| Keywords: | Penicillium oxalicum β-glucosidase screening enzymatic characteristics |
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