| 黑曲霉产粥化酶的发酵条件优化和浓缩酶液的制备 |
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| 引用本文： | 赵允麟,姜晓红,张倩,顾宇峰. 黑曲霉产粥化酶的发酵条件优化和浓缩酶液的制备[J]. 食品与生物技术学报, 2005, 24(4): 61-65 |
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| 作者姓名： | 赵允麟 姜晓红 张倩 顾宇峰 |
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| 作者单位： | 江南大学,工业生物技术教育部重点实验室,江苏,无锡,214036 |
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| 摘 要： | 对作者所在实验室保藏的高产果胶酶的粥化酶产生菌株A．niger 537进行发酵营养和培养条件的优化，确定优化的工艺条件，果胶酶、纤维素酶、木聚糖酶、蛋白酶和糖化酶的干曲酶活分别达到4973，199．8，4993．3，26636．7，3170μ／g．同时对浸提条件及浓缩酶液的制备进行了考察．
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| 关 键 词： | 粥化酶 果胶酶 优化 浸提 浓缩 |
| 文章编号： | 1673-1689(2005)04-0061-05 |
| 修稿时间： | 2004-04-14 |
Optimal Macerating Enzyme Fermentation Condition by Aspergillus niger and the Condensed Enzyme Liquid Preparation |
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| ZHAO Yun-lin,JIANG Xiao-hong,ZHANG Qian,GU Yu-feng. Optimal Macerating Enzyme Fermentation Condition by Aspergillus niger and the Condensed Enzyme Liquid Preparation[J]. Journal of Food Science and Biotechnology, 2005, 24(4): 61-65 |
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| Authors: | ZHAO Yun-lin JIANG Xiao-hong ZHANG Qian GU Yu-feng |
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| Abstract: | The optimal nutrition and culture conditions of Aspergillus niger strain 537 were studied.The solid koji activity of pectinase, CMCase, xylanase,glucoamylase and proteinase were 4 973.6, 199.8,4 993.3, 3 170.0,26 636.7 U/g, respectively.The extracting conditions of the fermented broth was also studied. |
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| Keywords: | macerating enzymes pectinase optimize extracting condense |
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