酱油酿造米曲霉AS3.951(沪酿3.042)种曲胞外蛋白谱鉴定与分析  

Identification of Extracellular Protein Profile of Aspergillus oryzae AS 3.951 Grown on Wheat Bran Koji

作　　者：潘力[1] 苗小康[1] 梁燕嫦[1] 

机构地区：[1]华南理工大学生物科学与工程学院,广东广州510006

出　　处：《食品科学》2010年第7期182-185,共4页Food Science

基　　金："十一五"国家科技支撑计划项目(2007BAK36B03);广东省科技计划项目(2007A010900001)

摘　　要：分析米曲霉AS3.951(沪酿3.042)种曲培养过程中不同培养时间的胞外蛋白谱,确定培养时间为48h时种曲达到蛋白鉴定要求;采用基质辅助激光解吸/电离飞行时间质谱(MALDI-TOF/TOFMS)技术检测鉴定出SDS-PAGE胶图上11个蛋白条带,通过比对数据库鉴定得到8个蛋白,其中包括α-淀粉酶、淀粉糖化酶B、碱性蛋白酶、酸性蛋白酶等,与已在2009年Biosci Biotechnol Biochem期刊发表的《Analysis of extra cell ular proteins of Asper gillus oryzae grown on soy sauce koji》米曲霉AS3.951大曲的分泌蛋白谱共同提供了米曲霉沪酿AS3.951在酱油制曲过程中较完整的胞外分泌蛋白谱。Aspergillus oryzae AS 3.951 is the most widely used strain in soy sauce manufacture in China,but the extracellular protein profile during the culture of wheat bran koji have not been identified.Totally 11 protein bands in SDS-PAGE were identified by matrix-assisted laser desorption/ionization time-of-flight mass spectrometry（MALDI-TOF/TOF MS） and searching in Swissport protein database and Dogan genome database.According to the comparison with databases,8 proteins including amylase,glucoamylase and proteases were identified.The extracellular protein profile of Aspergillus oryzae AS 3.951 during soy sauce manufacture were completed through the combination of our data and previous reports.

关 键 词：米曲霉AS3.951 种曲 胞外蛋白 基质辅助激光解吸/串联电离飞行时间质谱 

分 类 号：TS264.2[轻工技术与工程—发酵工程]