产环状糊精葡萄糖基转移酶菌株发酵条件和部分酶学性质的研究  

作　　者：刘海燕[1] 许波[1] 黄遵锡[1] 李桂花[1] 

机构地区：[1]云南师范大学生命科学学院,云南昆明650092

出　　处：《食品工业科技》2006年第10期66-69,73,共5页Science and Technology of Food Industry

基　　金：云南省自然科学基金(2005COO18Q);云南省教育厅基金(04J784B)资助

摘　　要：环状糊精葡萄糖基转移酶是催化淀粉等水解为环状糊精的酶,环状糊精因其特有的理化性质,在食品等领域有着广泛的应用。本实验以一株环状糊精葡萄糖基转移酶高产菌株LZ-10为研究对象,分别对该菌发酵培养基的碳源、氮源和pH进行了单因子分析,并对这三个因素进行了正交实验,最终得到该菌的最佳发酵条件。对粗酶的酶学性质研究表明,酶的最适反应温度为65℃,最适反应pH为9.0,酶学特性非常适合于环状糊精的工业化生产。Cyclodextrin glycosyltransferases are starchdegrading enzymes which mainly convert starch and rerated substrates into cyclodextrins. Due to the unordinary structure. cyclodextrins are being widely used in food industry, The fermentation of the Bacillus sp. LZ-10 was investigated through single-factor test, Design in shaking flask to optimize the fermentation medium of the Bacillus sp, LZ- 10, The most suitable medium was identified as follows： 2.5% corn power, 5% soybean power. 0.2% Na2CO3. 0.13% K2HP4·3H2O, 0.02% MgSO4·7H2O,pH9.0. The CGTases showed an optimal reaction temperature of 65℃ and pH of 9.0.

关 键 词：环状糊精葡萄糖基转移酶 发酵条件 酶学性质 

分 类 号：TS201.25[轻工技术与工程—食品科学]