| 优化米曲霉固体发酵产果胶酶及产物酶学性质 |
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| 引用本文： | 刘明启,刘光富,戴贤君,胡安雨.优化米曲霉固体发酵产果胶酶及产物酶学性质[J].中国计量学院学报,2010,21(2). |
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| 作者姓名： | 刘明启 刘光富 戴贤君 胡安雨 |
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| 作者单位： | 1. 中国计量学院,生命科学学院,浙江,杭州,310018
2. 上海师范大学,生命与环境科学学院,上海,200235 |
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| 基金项目： | 浙江省自然科学基金资助项目 |
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| 摘 要： | 以麸皮为基质,橘皮粉添加量、氮源、培养基初始含水量和发酵时间为因子,采用响应面法的中心组合设计,对影响米曲霉(Aspergillus oryzaeJL14)固体发酵产果胶酶的条件进行了优化.结果表明,橘皮粉、硫酸铵的最适添加量分别为13.2%和2.3%,初始含水量为63.5%,发酵时间为77.0 h,米曲霉果胶酶产量最大预测值达316.4 U/g发酵产物,实验验证值为310.7 U/g发酵产物,是基础培养基酶产量的3.3倍.该米曲霉果胶酶(PG)的最适温度为50℃,Tm为55.9℃,其热稳定性较差;最适pH为4.0,属于嗜酸性果胶酶,在pH 5.0~8.0范围内稳定性较好,处理1 h后残余酶活均在80%以上.PG的Km和Vmax分别为7.06 mg/mL和62.5μmol-1.min.mL-1.PG能快速降低果胶溶液的黏度.该研究为提高橘皮利用率和酶法生产高品质果胶低聚糖奠定基础.
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| 关 键 词： | 果胶酶 响应面法 优化 酶学性质 橘皮 |
Optimization of solid state fermentation conditions for pectinase production by Aspergillus oryzae using response surface methodology and its enzymatic properties |
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| LIU Ming-qi,LIU Guang-fu,DAI Xian-jun,HU An-yu.Optimization of solid state fermentation conditions for pectinase production by Aspergillus oryzae using response surface methodology and its enzymatic properties[J].Journal of China Jiliang University,2010,21(2). |
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| Authors: | LIU Ming-qi LIU Guang-fu DAI Xian-jun HU An-yu |
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| Affiliation: | 1.College of Life Sciences; China Jiliang University; Hangzhou 310018; China; 2.College of Life and Environment Sciences; Shanghai Normal University; Shanghai 200235; China); |
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| Abstract: | The conditions for pectinase(PG) production by a newly isolated Aspergillus oryzae JL14 strain in solid-state fermentation(SSF) on wheat bran was optimized by response surface methodology(RSM).Study results revealed that the maximum PG yield(316.4 U/g fermentation product) was obtained at 13.2% orange peel powder and 2.3%(NH4)2SO4 by employing wheat bran,63.5% moisture content and 77.0-h fermentation,which was close to the predicted one(310.7 U/g),and was 3.3 times as high as that of the basic medium.The op... |
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| Keywords: | pectinase RSM optimization enzymatic properties orange peel |
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