真菌α-淀粉酶制剂的提纯及保存方法  

Study on Purification Technology and Method for Keeping Fungus α-Amylase

作　　者：刘仲敏[1] 郭士军 薛永梅 张新武[1] 刘安邦[1] 

机构地区：[1]河南省科学院生物研究所 [2]郑州海韦力食品工业有限公司,郑州450044

出　　处：《食品与发酵工业》2006年第1期41-44,共4页Food and Fermentation Industries

基　　金：河南省重点科技攻关项目(No.0423022700)

摘　　要：要以米曲霉ZLF13菌株经固态发酵生产的真菌α-粉酶粗制品（发酵曲）为原料，对其提纯、精制的工艺条件和保存方法进行了研究。其最佳提纯工艺条件为：培养好的发酵曲采用40℃温水，pH值7．5左右。加水比为1：4。浸泡3h。压滤滤液经超滤浓缩后，在10～15℃，pH6．0～6．5，与食用酒精混合为酒精体积分数为70％的溶液中静置沉析，过滤后于40℃低温干燥。采用该工艺条件进行粗酶提纯，产品综合回收率稳定在70％以上，最高达到74％，产品酶活力最高达25416u电，平均达16608u／g，卫生标准达到食品级标准。通过精制酶的保存试验研究，确定了一种真菌α-粉酶稳定剂配方，其添加至精制酶后，常温下半年的酶活力保存率达到95％以上，1年的保存率可达到90％以上。The crude Fungus α- Amylase preparation was obrained by solid-state fermentation of Aspergillus oryzae （ZLF13）. The Purification or refinement and storage method was studied. The optimal refinement technology was that the fermentation productions were dipped in 4 times volume of water as the fermentation productions at 40℃ and pH 7.5. for 3 hours. Filtration was operated and the ultrafihration ensued. The concentrated liquid was mixed with alcohol and the final concentration of alcohol reached to 70 %. The refined solid was dried at 40℃. Under such conditions, the product yield was higher than 70 %, the maximum to 74 %. The highest activity of enzyme was 25 416 u/g and the average level was 16 608 u/g. The experiment showed that stabilizer blend, which proportion was determined by tests, can keep the activity higher than 95 % for half-year and 90 % for one year at room temperature.

关 键 词：真菌 Α-淀粉酶 提纯 保存 

分 类 号：TS201.2[轻工技术与工程—食品科学]