| 氨基酸对红曲霉突变菌株合成代谢黄色素和橘霉素的影响 |
| |
| 引用本文： | 田园,鲁华敏,周波,钟海雁.氨基酸对红曲霉突变菌株合成代谢黄色素和橘霉素的影响[J].中国酿造,2014(12):52-57. |
| |
| 作者姓名： | 田园 鲁华敏 周波 钟海雁 |
| |
| 作者单位： | 稻谷及副产物深加工国家工程实验室;粮油深加工与品质控制湖南省重点实验室;中南林业科技大学食品科学与工程学院; |
| |
| 基金项目： | 国家自然科学基金(31301550);湖南省教育厅科学研究项目(14C1185) |
| |
| 摘 要： | 本实验研究了氨基酸对红曲黄色素合成代谢的影响.结果表明,除了酪氨酸（4 g/L）和甘氨酸（1 g/L）明显有利于黄色素合成代谢外,其余所选氨基酸都不利于黄色素的合成代谢或影响不明显,随着各种氨基酸的添加量从1g/L增加到6g/L,黄色素色价减少量都≥20％,有些黄色素减少量甚至达到83.15％（如苯丙氨酸）.甘氨酸添加量为6g/L时,橘霉素的合成代谢量是对照组的6.61倍,提高561％,橘霉素生成量为3.37 mg/L,其余氨基酸能明显消除橘霉素的合成代谢或影响不明显.从工业化生产黄色素角度考虑,通过添加4g/L的酪氨酸不仅有利于红曲霉突变菌株合成代谢黄色素,还能降低橘霉素的代谢生成量.
|
| 关 键 词： | 氨基酸 橘霉素 黄色素 红曲霉突变菌株 |
Effect of amino acid on yellow pigments and citrinin production by Monascus anka mutant |
| |
| Affiliation: | TIAN Yuan,LU Huamin,ZHOU Bo,ZHONG Haiyan( 1.National Engineering Laboratory of Rice and By-products Processing, Changsha 410004, China;Hunan Province Key Laboratory of Grain ＆ Oil Processing and Quality Control, Changsha 410004, China;School of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China) |
| |
| Abstract: | The effect of amino acids on anabolism of Monascus yellow pigments was studied.Results showed that all amino acids,except for tyrosine （4 g/L） and glycine （lg/L）,were obviously disadvantageous to yellow pigments anabolism by Monascus anka mutant.With the amino acid addition increasing from lg/L to 6g/L,Monascus yellow pigments color value reduced more than 20％,some even reduced 83.15％ （e.g.phenylalanine）.When the glycine addition was 6 g/L,the citrinin production was 3.37 mg/L,which was 6.61 times of the control group and increased by 561％.Other amino acids went against citrinin anabolism or have no significant effect.In terms of Monascus yellow pigment industrial production,tyrosine （4 g/L）can not only promote yellow pigments production from Monascus anka mutant,but also eliminate citrinin production. |
| |
| Keywords: | amino acid citrinin yellow pigments Monascus anka mutant |
| 本文献已被 CNKI 维普 等数据库收录！ |
|
