| 以黑曲霉生产面包品质改良复合酶的研究 |
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| 引用本文： | 蔡静平,张晓云,黄淑霞,郭雷,王海平. 以黑曲霉生产面包品质改良复合酶的研究[J]. 食品与发酵工业, 2002, 28(8): 37-41 |
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| 作者姓名： | 蔡静平 张晓云 黄淑霞 郭雷 王海平 |
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| 作者单位： | 郑州工程学院生物工程系,郑州,450052 |
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| 摘 要： | 从粮食样品中分离并筛选出 1株可同时产生α 淀粉酶 (FAA)和葡萄糖氧化酶(GOD)的黑曲霉菌株。经试验表明 ,该菌株在适宜的条件下可稳定产生FAA 2 0 0u/mL以上 ,GOD 1 5u/ g以上。产生的 2种复合酶在pH 6～ 7下可表现最高酶活力 ,酶作用的适宜温度为 3 0～ 40℃ ,40℃下保温 3 0min酶活降低 5 0 %左右 ,在 60℃以上 2种酶均基本无活性 ,适宜用作面包制作的品质改良剂
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| 关 键 词： | 黑曲霉 面包 添加剂 α-淀粉酶 葡萄糖氧化酶 |
| 修稿时间： | 2002-02-20 |
Study on the Production of Compound Enzymes for Improving Bread Quality by Aspergillus niger |
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| Cai Jingping Zhang Xiaoyun Huang Shuxia Guo Lei Wang Haiping. Study on the Production of Compound Enzymes for Improving Bread Quality by Aspergillus niger[J]. Food and Fermentation Industries, 2002, 28(8): 37-41 |
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| Authors: | Cai Jingping Zhang Xiaoyun Huang Shuxia Guo Lei Wang Haiping |
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| Abstract: | An Aspergillus niger strain with α amylase(FAA) and glucose oxidase(GOD) activity were obtained from grain samples The strain could produce constantly FAA and GOD with above 200?u/mL and 1 5?u/g respectiviely in optimial conditions The two enzymes reached the highest activities at pH?6～7 and 30～40℃ The activities of enzymes decrease about 50% at 40℃ for 30 minutes and almost to zero at 60℃ These properties fitted the two enzymes for improving quality of bread |
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| Keywords: | Aspergillus niger bread additives α amylase glucose oxidase |
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