不同水解度的豆饼粉对轮枝链霉菌发酵生产谷氨酰胺转胺酶的影响  

Effects of the Enzymatic Hydrolyzate of Soybean Cake Powder with Different Degree of Hydrolysis on Transglutaminase Production by Streptoverticillium

作　　者：李赟高[1] 沐万孟[1] 江波[1] 袁士芳[1] 

机构地区：[1]江南大学食品科学与技术国家重点实验室,江苏无锡214122

出　　处：《现代食品科技》2008年第5期409-411,共3页Modern Food Science and Technology

摘　　要：谷氨酰胺转胺酶在食品行业应用广泛,其可用轮枝链霉菌发酵生产。豆饼粉是一种廉价的富含蛋白质的工业原料,直接用作氮源不能被轮枝链霉菌利用。本文使用pH-STAT法,将豆饼粉水解成DH为3%、5%、7%、9%和12%等一系列的酶解液,并将其用作轮链霉菌的氮源。研究发现,在培养基中添加质量浓度为20g/L、DH=5%的豆饼粉酶解液可显著提高谷氨酰胺转胺酶的产量,其酶活为4.2U/mL,具有一定的应用价值。Transglutaminase from Streptoverticillium SK4.001 was widely used in food industry, but could not directly digest the soybean cake powder, a cheap industrial raw material with high content of proteins. In this paper, hydrolyzed soybean cake powders with different degree of hydrolysis （3%, 5%, 7%, 9% and 12%） were obtained by pH-STAT method and their effects on the transglutaminase production by Streptoverticillium were investigated. The result showed that the yield of transglutaminase was greatly improved by using the hydrolyzate of soybean cake powder as nitrogen source with its content and DH being of 20g/L and 5%, respectively, and the enzyme activity obviously increased to 4.2U/mL.

关 键 词：pH-STAT法 豆饼粉 谷氨酰胺转胺酶 轮枝链霉菌 

分 类 号：TQ925.9[轻工技术与工程—发酵工程]