排序方式: 共有123条查询结果,搜索用时 31 毫秒
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以纳豆菌B-12为出发菌株,对其液体发酵产纳豆激酶的条件及纳豆激酶部分酶学性质进行了研究。实验研究了碳源、氮源、接种量、发酵时间、发酵温度和培养基初始pH值对纳豆菌B-12产酶的影响,在优化发酵条件下,纳豆菌B-12产酶量相当于尿激酶903IU/mL。纳豆激酶在50℃,热稳定性较好,保温100min残余酶活力保持80%左右;在pH6.0-9.0较稳定,残余酶活力保持在近80%左右;金属离子Fe3+、Al3+对纳豆激酶有明显的抑制作用,Zn2+有微弱的促进作用。 相似文献
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通过血栓形成和溶解的生理学背景,阐述了纳豆激酶发挥溶栓功能的生理学机理,对纳豆激酶溶栓功能的相关实验研究进行了综述,并对纳豆激酶的开发应用前景进行了展望。 相似文献
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探讨了利用纳豆菌发酵法生产风味纳豆的工艺过程及物料衡算.基本生产参数为:种子液37℃下培养16 h,大豆加3倍水浸泡12 h,沥干,121℃蒸煮20 min,接种量为4%(w/w),37℃发酵24 h,经后熟即得成品.在适宜发酵条件下,对大豆进行了风味调制,并以黑豆、豇豆等为原料进行了对照试验.研究证实,调味纳豆中的纳豆激酶活力降低很少,可以大批量生产,结合物料衡算,初步设计了小型纳豆加工厂的工艺路线及可行性方案. 相似文献
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以豆粕为原料固态发酵产纳豆激酶工艺的优化 总被引:2,自引:0,他引:2
以食品级豆粕为唯一培养基成分,通过纳豆芽孢杆菌固态发酵产纳豆激酶的培养基的优化实验,确定优化条件为:接种量5%,装量为40,g于250,mL锥形瓶,培养基含水量60%,浸泡水pH,7.5,发酵温度37,℃.在培养24,h后达到产酶高峰,产酶活力达到1,662,FU/g.比较了在相同的发酵条件下,以食品级豆粕为培养基比大豆为培养基获得的酶活力和活菌数,都高出50%左右. 相似文献
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《分离科学与技术》2012,47(6):923-930
Purified nattokinase has the potential to be developed as functional food additives and drugs to prevent or treat several diseases. Arginine modified magnetic nanoparticles to isolate nattokinase from Natto broth were developed in this study. Functional nanoparticles were prepared by covalently conjugating cationic ligands onto the surface via a carbonyldiimidazole coupling method. The arginine-modified magnetic nanoparticles demonstrated the 2.4-fold adsorption of nattokinase compared with the lysine modified nanoparticles. The behavior of the adsorption and desorption for nattokinase onto surface-modified magnetic nanoadsorbents from the natto solution was systematically investigated. The results of transmission electron microscopy indicated that surface modification on nanoparticles did not affect size distribution of magnetic nanoadsorbents. The adsorption kinetics was fitted by the pseudo-first-order and pseudo-second-order equations. It was found that the pseudo-first-order rate equation was the best one for characterizing the adsorption kinetics. In this study the purification factor, the maximum adsorption capacity, and recovery yield were 8.0, 3.79 U/mg nanoparticles, and 15%, respectively. Overall, our results demonstrated that the arginine-coated magnetic nanoadsorbents could efficiently adsorb nattokinase from the Natto broth. 相似文献
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纳豆枯草杆菌的分离鉴定及发酵条件优化 总被引:8,自引:0,他引:8
从日本食品纳豆样品中,分离得到11株具有纤溶酶活性的产酶菌株,对其中酶活力最高一菌株N-06进行菌落形态、菌体形态及生理生化特性鉴定,鉴定为芽孢杆菌属枯草芽孢杆菌。并对该菌株进行液体发酵研究,优化了N-06菌株的最佳液体发酵培养基的碳源、氮源以及碳氮比的组成,即葡萄糖1.5%,蛋白胨1.5%,碳氮比1:1。 相似文献
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重组纳豆激酶工程酵母菌发酵研究 总被引:1,自引:0,他引:1
利用在纤维蛋白平板法基础上进行改造的纤维蛋白原一琼脂糖平板法,筛选具有纳豆激酶活性的基因工程酵母菌。并用纤维蛋白平板法测定纳豆激酶纤溶活性。通过甲醇诱导从近100个菌落中筛选出5株纳豆激酶活性较高的重组纳豆激酶工程菌。同时确定了重组纳豆激酶酵母菌的最佳甲醇诱导浓度2%,产酶高峰时间为96h。 相似文献