罗伊氏乳杆菌发酵生产亚油酸异构酶的研究  

Study on production and enzyme characterization of linoleic acid isomerase by Lactobacillus reuteri

作　　者：韩春然[1] 王金凤[1] 刘宝森[1] 王铎[1] 

机构地区：[1]哈尔滨商业大学食品工程学院,黑龙江哈尔滨150076

出　　处：《食品工业科技》2009年第3期175-177,181,共4页Science and Technology of Food Industry

基　　金：黑龙江省科技厅十一五攻关项目(2006G0687-00)。

摘　　要：对利用罗伊氏乳杆菌发酵生产亚油酸异构酶的条件及基本酶学性质进行了研究。结果表明,以MRS培养基为基础,该菌产生亚油酸异构酶的最佳条件为:亚油酸添加量0.1mL/50mL,pH为6.5,37℃发酵26h。各因素对产生亚油酸异构酶能力影响的顺序为:亚油酸加入量>pH>发酵时间>温度。最佳酶促反应温度为40℃,最佳酶促反应pH为6。该酶在35～45℃、pH5.5～7.5具有较高稳定性。Production of linoleic acid isomerase by Lactobacillus reuteri and the basic enzyme properties were studied. The optimal production conditions were as follows, based on MRS cultivation medium, the addition of linoleic acid was 0.1 mL/50mL, pH was 6.5, ferment at 37℃ for 26h.The influencing order of the factors was. addition of linoleic acid 〉 pH 〉 fermentation time 〉 temperature.The optimum enzyme reaction temperature and pH were 40℃ and 6, respectively.The thermal and pH stability of linoleic acid isomerase from was relatively good,which was stable at the temperature range of 35-45℃,and pH range of 5.5-7.5.

关 键 词：罗伊氏乳杆菌 亚油酸异构酶 酶学性质 

分 类 号：TS201.3[轻工技术与工程—食品科学]