白曲霉产中温酸性α-淀粉酶固体发酵条件及粗酶酶学性质的研究  

Study on solid-state fermentation condition and properties of a novel acid-stable alpha amylase from Aspergillus candidus strain Asp-amy1

作　　者：贺胜英[1,2] 岑晓江[3] 闫丽娟[4] 许波[1,4] 黄遵锡[1,4] 

机构地区：[1]云南师范大学生命科学学院,昆明650222 [2]宜宾学院化学化工系,宜宾644007 [3]昆明学院生命科学技术系,昆明650031 [4]生物能源持续开发利用教育部工程研究中心,昆明650222

出　　处：《食品科技》2010年第5期6-10,共5页Food Science and Technology

基　　金：云南省自然科学基金项目(2005C0018Q);云南省应用基金重点项目(2006C0004Z)

摘　　要：对白曲霉菌株（Asp-amy1）的固态发酵条件进行研究,采用单因素实验和正交实验,获得该菌株产酶优化培养基为：麸皮42%、玉米粉7.5%、蛋白胨0.5%、发酵曲含水量50%、接种量30%（以干基计）、发酵时间60~72h、pH自然,平均酶活力达到1592U/g。通过对其酶学性质的研究发现,白曲霉菌株Asp-amy1所产生的酶为中温耐酸性α-淀粉酶,其最适作用温度为60℃,最适作用pH范围为4.5~7.0。在此最适作用pH范围内,常温酶液静置60min,残余酶活还有70%以上,这为解决淀粉酶和糖化酶联用提供重要的依据。The solid-state-fermentation conditions for novel acid-stable α-amylase-producing strain Aspamy1 were studied.Through single factor and orthogonal test,the results showed the optimal conditions were wheat bran 42%,cornmeal 7.5%,peptone 0.5%,inoculation volume 30%（solid material）,initial containing water 50%,natural pH.According to above,we stop the fermentation time during 60~72 h.The activity of α-amylase reached 1592 U/g.The properties of novel acid-stable α-amylase showed that the optimal activity temperature was 60 ℃ and the optimal activity pH was at the range of 4.5~7.0.In this range of optimal pH,enzyme liquid laying 60 min at normal temperature.Its residual activity is more than 70%.It will provide an important basis for conjunction between amylase and glucoamylase.

关 键 词：白曲霉 酸性Α-淀粉酶 固态发酵 酶学性质 

分 类 号：TQ925[轻工技术与工程—发酵工程]