啤酒酵母转化次黄嘌呤核苷酸生成三磷酸腺苷的研究  

Study on the process of converting IMP to ATP by brewer's yeast

作　　者：常景玲[1] 任敏[2] 张军霞[3] 

机构地区：[1]河南科技学院生物工程系,河南新乡453003 [2]新乡学院应用生物系,河南新乡453000 [3]河南省食品药品检验所生化室,河南郑州450003

出　　处：《中国酿造》2008年第9期24-26,共3页China Brewing

基　　金：河南省教育厅自然科学研究计划项目(2007180019)

摘　　要：啤酒厂废酵母经培养可转化次黄嘌呤核苷酸(IMP)生成三磷酸腺苷(ATP)。研究了初始葡萄糖、磷酸盐、Mg2+I、MP底物浓度、pH值等主要参数对转化率的影响以及纯化过程中洗脱液的选择。利用酵母体内的酶成功地对IMP进行了转化,结果表明,在优化条件下ATP转化率稳定在90%以上,含量超过85%,纯度超过99%。Waste yeast in beer brewing can be used to convert hypoxanthine nucleotide （IMP） to Adenosine triphosphate （ATP） after cultivation. This study focused on the effects of concentrations of initial glucose, phosphate, Mg^2＋, substrate of IMP and value of pH on transform ratio of Brewer＇ yeast converting IMP to ATP. Besides, selection of lotion amplified in purification process was also discussed. IMP was converted to ATP successfully by using enzymes in body of yeast. Under optimal the conversion condition, the results indicated that the converting ratio of ATP kept above 90%, the content reached 85% and the purity was 99%.

关 键 词：黄嘌呤核苷酸 三磷酸腺苷 啤酒酵母 转化 

分 类 号：TQ926.4[轻工技术与工程—发酵工程] O524[理学—高压高温物理]