| 纳豆激酶制剂的研究 |
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| 引用本文： | 祖国仁,郭颖,孔繁东,孙浩,季瑛,郑含笑. 纳豆激酶制剂的研究[J]. 食品研究与开发, 2007, 28(3): 34-38 |
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| 作者姓名： | 祖国仁 郭颖 孔繁东 孙浩 季瑛 郑含笑 |
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| 作者单位： | 大连轻工业学院生物与食品工程学院,辽宁,大连,116034 |
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| 基金项目： | 辽宁省教育厅A类科技基金 |
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| 摘 要： | 以选取的纳豆菌-9号为出发菌株，在最佳摇瓶培养条件基础上通过5L发酵罐扩大培养，确定最优发酵培养条件，纳豆激酶活力较摇瓶培养提高2．05倍；发酵液经真空冷冻干燥得到纤溶活性较高的纳豆激酶干粉，并对纳豆激酶干粉的部分酶学性质进行了研究。
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| 关 键 词： | 纳豆激酶 发酵罐 溶栓酶 |
| 修稿时间： | 2006-09-08 |
STUDY ON NATTOKINASE PREPARATION |
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| ZU Guo-ren,GUO Ying,KONG Fan-dong,SUN Hao,JI Ying,ZHENG Han-xiao. STUDY ON NATTOKINASE PREPARATION[J]. Food Research and Developent, 2007, 28(3): 34-38 |
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| Authors: | ZU Guo-ren GUO Ying KONG Fan-dong SUN Hao JI Ying ZHENG Han-xiao |
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| Abstract: | In this experiment, natto-9 was selected as the source. Based on the results of shaking experiments, the Bacillus natto was expanded and cultivated with 5-1itre ferment jar. The best conditions of ferment were confirmed. The enzyme activity of nattokinase is 2.05 times than shaking experiment; the strong fibrinolytic nattokinase powder was received via freeze-drying. The partial characteristics of nattokinase powder were also studied. |
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| Keywords: | nattokinase ferment jar thrombolytic enzyme |
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