黑曲霉固态发酵麻疯树饼粕产蛋白酶及酶学性质研究  

Production and Characterization of Protease from Aspergillus niger in Solid-state Fermentation Using Deoiled Jatropha curcas Seed Cake as Substrate

作　　者：詹深山[1] 吴远根[1,2] 乐意[2] 吴洁[2] 杜亚菲[2] 邱树毅[1,2] 

机构地区：[1]贵州大学贵州省发酵工程与生物制药重点实验室,贵州贵阳550003 [2]贵州大学化学工程学院,贵州贵阳550003

出　　处：《食品研究与开发》2010年第10期164-168,共5页Food Research and Development

基　　金：教育部"春晖"计划(Z2007-1-52017);贵州省科学技术基金(黔科合J字[2007]2035号);国家大学生创新性实验计划(贵大国创字2008017号);贵州大学大学生创新性实验计划

摘　　要：利用黑曲霉作为出发菌株,以提油后的麻疯树饼粕作为培养基,采用固态发酵方式生产蛋白酶。控制培养基湿度为50%,添加5%的葡萄糖作为碳源,在此条件下发酵4d,蛋白酶产量达到最大值(9204U/g)。酶学性质研究表明,蛋白酶最适作用pH为4.0,最适催化温度为50°C,最大催化速度Vmax为18.05μg/min,Km值为2.23mg/mL,有机溶剂对酶活力有明显促进作用,15%(体积分数)甲醇和10%(体积分数)乙醇可以使酶活力分别提高31.21%和24.11%。Solid-state fermentation was employed to produce protease by Aspergillus niger using deoiled Jatropha curcas seed cake as substrate. The optimal conditions of protease production were studied. Maximum protease production（9 204 U/g of dry substrate, U/g） was obtained at 50 % substrate moisture, a growth period of 4 days, supplementation with 5 % （wt） of glucose. The results of protease analysis showed that the optimal temperature and pH were 50 ℃ and 4.0, respectively. The Vmax and Km of protease produced by Aspergillus niger were 18.05 μg/min and 2.23 mg/mL, respectively. Organic solvent can enhance protease activity. In comparison with control, the activities were increased by 31.21 % and 24.11 % when the protease was solved by 15 % （v/v） of methanol and 10 %（v/v） of ethanol, respectively.

关 键 词：麻疯树饼粕 黑曲霉 蛋白酶 固态发酵 

分 类 号：TQ925.2[轻工技术与工程—发酵工程]