链霉菌TCCC11564葡萄糖异构酶发酵条件优化及酶学性质的研究  

OPTIMIZATION OF THE PRODUCTION CONDITIONS AND CHARACTERIZATION OF GLUCOSE ISMERASE FROM STREPTOMYCES TCCC11564

作　　者：索东旺[1] 路福平[1] 李玉[1] 王盛楠[1] 胡博[1] 

机构地区：[1]天津科技大学生物工程学院,天津300457

出　　处：《食品研究与开发》2009年第12期40-44,共5页Food Research and Development

基　　金：国家科技基础条件平台项目"工业发酵微生物资源的标准化整理整合"(2005DKA21204)

摘　　要：通过单因素及正交试验设计确定链霉菌TCCC11564摇瓶发酵产葡萄糖异构酶的最佳发酵条件为:麦芽糖1.0%,蛋白胨0.5%,硫酸镁0.06%,磷酸氢二钾0.05%,氯化钠0.05%,30℃、180r/min摇瓶发酵48h,在此条件下得到的发酵液酶活最高达到428.8U/mL,比优化前的116.08U/mL提高了3.69倍。酶学性质研究结果表明,链霉菌TCCC11564葡萄糖异构酶最适反应温度为70℃～75℃,90℃保温120min后酶活几乎完全丧失。pH为7.5～8.5之间具有较好的稳定性,pH在7.5以下时,稳定性下降,在pH为6.5时酶活损失50%以上,反应的最适pH是8.0。Streptomyces TCCC11564 could produce glucose isomerase in the flask culture. The best conditions were determined by single factor experiments and orthogonal experiment. The result showed that the optimal medium were： maltose 1.0 %, peptone 0.5 %, MgSO4.7H2O 0.06 % ,K2HPO4 0.05 %, NaCl 0.05 %, 30 ℃, 180 r/min for 48 h. Under this condition, the maximal Glucose isomerase activity was about 428.8 U/mL, which was increased by 3.69-fold compared with the value before optimization. And partly Characterizations of Glucose isomerase from Streptomyces TCCC 11564 were determined. Highest activity of glucose isomerase was at 70 ℃-75℃. The enzyme was completely inactivated by heating for 120 min at 90℃. The glucose isomerase was active at the wide range of pH 7.5-8.5 and it was decreased with the decreasing of pH. More than 50 % of activity was lost at pH 6.5. Highest activity was showed at pH 8.0.

关 键 词：葡萄糖异构酶 发酵条件 优化 酶学性质 

分 类 号：Q93[生物学—微生物学]