| 1株源自如皋火腿的产谷氨酰胺酶腐生葡萄球菌RG-2催化条件的优化 |
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| 引用本文： | 于海,王敏,李梦璐,葛庆丰,吴满刚,汪志君.1株源自如皋火腿的产谷氨酰胺酶腐生葡萄球菌RG-2催化条件的优化[J].食品与发酵工业,2012,38(9):17-21. |
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| 作者姓名： | 于海 王敏 李梦璐 葛庆丰 吴满刚 汪志君 |
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| 作者单位： | 扬州大学食品科学与工程学院,江苏扬州,225127 |
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| 基金项目： | 江苏省苏北科技发展计划，南通市科技局农业产业化计划项目，江苏省农业支撑计划，江苏省自然科技基金，江苏省普通高校研究生科研创新计划项目 |
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| 摘 要： | 谷氨酰胺酶与发酵肉制品的鲜味形成有关,且能够降低产品的酸度,改善口感。利用从如皋火腿中分离得到的1株产谷氨酰胺酶的腐生葡萄球RG-2,通过单因素试验及响应曲面设计,研究pH、温度、NaCl浓度等因素对菌株RG-2的谷氨酰胺酶催化活力的影响。结果表明:最佳条件为pH6.7、温度43℃、NaCl浓度3.1%,此条件下谷氨酰胺酶酶活达到40.2 U/mL。
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| 关 键 词： | 腐生葡萄球菌RG-2 谷氨酰胺酶 单因素试验 响应曲面法 |
Optimal Catalytic Conditions for Glutaminase of Staphylococcus saprophyticus RG-2 Isolated from Rugao Ham |
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| Yu Hai,Wang Min,Li Meng-lu,Ge Qing-feng,Wu Man-gang,Wang Zhi-jun.Optimal Catalytic Conditions for Glutaminase of Staphylococcus saprophyticus RG-2 Isolated from Rugao Ham[J].Food and Fermentation Industries,2012,38(9):17-21. |
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| Authors: | Yu Hai Wang Min Li Meng-lu Ge Qing-feng Wu Man-gang Wang Zhi-jun |
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| Affiliation: | (School of Food Science and Engineering,Yangzhou University,Yangzhou 225127,China) |
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| Abstract: | Glutaminase was mainly related to the formation of the taste of fermented meats.The acidity was reduced and the taste was improved in fermented meat products after adding glutaminase.Utilizing glutaminase-producing Staphylococcus saprophyticus RG-2 strain isolated from Rugao ham,we studied the influence of pH,temperature,and NaCl on activity of glutaminase from the strain RG-2 by the method of single factor experiments and response surface.The results showed that optimal catalytic condition was pH6.7,43℃ and 3.1% of NaCl.The activity of the glutaminase from strains RG-2 could be 40.2 U/ml in the catalytic conditions mentioned above. |
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| Keywords: | Staphylococcus saprophyticus RG-2 glutaminase single factor experiments response surface methodology |
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