酱油成曲淀粉酶组分的鉴定及单组分的分离纯化  

Identification and purification of amylase components in mature koji of soy sauce

作　　者：武金霞[1] 朱秀燕[1] 张贺迎[2] 

机构地区：[1]河北大学生命科学学院,河北保定071002 [2]河北大学生物工程技术研究中心,河北保定071002

出　　处：《中国调味品》2010年第8期47-50,共4页China Condiment

基　　金：河北省生物学强势特色学科资助

摘　　要：淀粉酶是酱油成曲中的主要酶系之一,对成曲淀粉质原料的分解和酱油色、香、味、体的形成起到了关键作用。研究采用PAGE、Starch-PAGE及SDS-Starch-PAGE分析了酱油成曲中的淀粉酶组分,结果表明:酱油成曲中至少有4种不同分子量的淀粉酶组分,分子量分别是88000,71000,60000,52000Da,以制备电泳方法纯化回收了活性最高的组分2,获得了高纯度的单一淀粉酶组分,并测得该酶分子量是52000 Da。采用薄层层析法分析检测回收组分2是α-淀粉酶,酶促反应最适pH6.2,最适温度为50℃。Amylase is one of the most important enzymes in mature koji of soy sauce,it played a key role in the decomposition of raw starch material and the formation of the soy sauce color,aroma,taste and shape.The amylase components in the mature koji were analyzed by the PAGE、Starch-PAGE and SDS-Starch-PAGE.The results indicated that there were four kinds of amylase components in the koji of soy sauce at least with molecular weight 88000,71000,60000,52000 Da,respectively.The highest active Amylase-2 was purified by the prepared PAGE method and was obtained reaching high purity.The molecular weight of the Amylase-2 was 52000 Da calculated by SDS-PAGE.The purified Amylase-2 was identified as α-amylase by Thin layer chromatogram.The optimum reaction pH and temperature were 6.2 and 50℃,respectively.

关 键 词：酱油 成曲 淀粉酶 电泳 分离 

分 类 号：TS264.21[轻工技术与工程—发酵工程]