环状芽孢杆菌胞壁溶解酶用于红发夫酵母虾青素提取的研究  

Extracting Astaxanthin of Phaffia rhodozyma with Lytic Enzyme Produced by Bacillus circulans A 1.383

作　　者：蹇华丽[1] 朱明军[1] 吴振强[1] 梁世中[1] 姚朔影 梁淑娃 夏枫耿 

机构地区：[1]华南理工大学生物科学与工程学院,广东广州510640 [2]广州市微生物研究所,广东广州510250

出　　处：《高校化学工程学报》2006年第1期147-151,共5页Journal of Chemical Engineering of Chinese Universities

基　　金：广东省科技计划项目(2002C1040101);广州市科技计划项目(2003Z2-E0131)。

摘　　要：采用单因素及均匀实验设计确定了将环状芽孢杆菌胞壁溶解酶用于红发夫酵母破壁提取虾青素的最佳酶作用条件,即粗酶液pH值为5.0,体积为33mL(酶量1603.8U·g-1干酵母),温度37℃,100r·min-1振荡反应16.5h,虾青素的提取率可达到98%以上。通过对不同方法提取所得虾青素的光、热稳定性进行测试,发现酶法提取的虾青素不论是在光照还是在加热条件下均比机械法及酸法破壁提取所得的虾青素稳定。The optimal reaction conditions of lytic enzyme produced by Bacillzs circulans A 1.383 and used for extracting astaxanthin fxom Phaffia rhodozyma cells were studied by single factor experiment and uniform design. The results show that when the reaction temperature and pH for extraction of astaxanthin are 37℃ and pH 5.0, respectively, and when 33 mL（1603.8U·g^-1 dry yeast） lyric enzyme is added, over 98% of the astaxanthin could be extracted from phaffia rhodozyma cell within 16.5 h. Also, the investigation of the influence of light irradiation and heat on the decolorization of astaxanthin shows that astaxanthin is stable to heating but quite sensitive to light. Meanwhile, the astaxanthin extracted by using the enzyme from Bacillus circulans A 1.383 is more stable to light and heat than that obtained by using mechanical or chemical treatments.

关 键 词：胞壁溶解酶 环状芽孢杆菌 虾青素 提取 稳定性 

分 类 号：Q556.9[生物学—生物化学] TQ925.9[轻工技术与工程—发酵工程]