产生淀粉酶菌株的诱变选育及酶学性质研究  

Study on the mutation breeding of raw-starch-hydrolysing amylase-producing strain and the enzyme properties

作　　者：苏小军[1,2] 熊兴耀[1,2] 谭兴和[1,3] 罗时[3] 蔡柳[1] 王丹 邹剑锋[1] 

机构地区：[1]作物种质创新与资源利用国家重点实验室培育基地,湖南长沙410128 [2]湖南农业大学园艺园林学院,湖南长沙410128 [3]湖南农业大学食品科技学院,湖南长沙410128 [4]湖南龙山县金山实业有限责任公司,湖南龙山416800

出　　处：《食品与机械》2009年第2期11-14,33,共5页Food and Machinery

基　　金：国家科技支撑项目(编号:2007BAD41B03)

摘　　要：以产生淀粉酶菌株Aspergillus niger AF-0为出发菌株,先后经紫外(UV)、亚硝基胍(NTG)诱变,选育得到了一株产酶活性较高的突变株,其所产马铃薯生淀粉酶的酶活力达43.8 U/mL,比原初酶活力19.3 U/mL提高了1.3倍。在此基础上,对该酶的部分酶学性质进行了研究。结果表明,该酶的最适反应温度为55℃,在60℃以下稳定;最适反应pH为4.0,在pH3.5～5.0范围内稳定;Mn2+,Fe2+,Zn2+,Mg2+,Ca2+,Ba2+对该酶有一定的激活作用,而Cu2+,K+,Na+则抑制酶的活性;该酶以形成孔洞的方式由外向内作用于马铃薯淀粉颗粒。The raw-starch-hydrolysing amylase-producing strain Aspergillus niger AF-0 was used as original strain which was induced by UV and NTG for increasing the ability of enzyme production. One mutant with high yield of raw-starch-hydrolysing amylase was selected. The enzyme activity of this mutant increased from 19.3 U/mL to 43.8 U/mL, increased by 1.3 times. The enzyme produced by the mutant exhibited the maximun activity at pH 4.0 and 55 ℃. Furthermore, the enzyme performed stable over thepH range of 3.5 -5.0 and at 60 ℃. Mn^2＋ Fe^2＋, Zn^2＋, Mg^2＋ , Ca^2＋ and Ba^2＋ showed an obvious activation to the enzyme, while Cu^2＋ , K^＋ and Na^＋ inhibited its activity. The enzyme showed centripetal hydrolysis on potato starch with deep holes into the granules.

关 键 词：生淀粉酶 诱变 酶学性质 

分 类 号：TS201.3[轻工技术与工程—食品科学]