豆饼粉水解物对微生物谷氨酰胺转胺酶发酵的影响  

Effects of Soybean Flour Hydrolyzate on Microbial Transglutaminase Fermentation

作　　者：范西强[1] 高红亮[1] 常忠义[1] 宋敏[1] 曹娟[1] 朱怀梅[1] 

机构地区：[1]华东师范大学生命科学学院,上海200062

出　　处：《吉林农业大学学报》2009年第2期233-236,共4页Journal of Jilin Agricultural University

基　　金：国家自然科学基金项目(30600079)

摘　　要：以链霉菌(Streptomyces sp.)HS-1为出发菌,研究了豆饼粉水解物对微生物谷氨酰胺转胺酶(MTG)发酵的影响。结果表明:以中温压榨所得豆饼粉水解物发酵生产MTG,试验组比对照组(以蛋白胨作为培养基氮源)酶活提高29%。豆饼粉最佳水解条件为用2 mol/L盐酸在121℃下水解1 h,最佳固液比1∶3;豆饼粉水解物最适添加量2.5%。不同压榨温度所得豆饼粉的水解物对MTG发酵有影响,以中高温压榨所得豆饼粉的水解物为有机氮源时MTG酶活相对最高。The effects of soybean flour hydrolyzate on microbial transglutaminase fermentation by Strepto- myces sp. HS- 1 were investigated. Soybean flour extracted in medium temperature was used to be the stuff firstly. The firgures indicated that MTG activity increased by 29 % with soybean flour hydrolyzate, compared with peptone as its nitrogen source. An optimal hydrolysis method of soybean flour was deter- mined as follows： 2 mol/L hydrochloric acid, 121 ℃, and hydrolyze for 1 hour. The best solid-liquid ratio was 1 ： 3. The optimal percentage of soybean flour hydrolyzate was 2.5 %. Based on investigation of soybean flour extracted in different temperatures, the medium high temperature-extracted soybean flour was the best organic nitrogen source.

关 键 词：链霉菌 豆饼粉 谷氨酰胺转胺酶 

分 类 号：TS201.3[轻工技术与工程—食品科学]