α-淀粉酶产生菌的分离筛选及酶学性质研究  

Studies on the Isolation and Screening of α-amylase Producing Strain and Their Enzymatic Properties

作　　者：刘雅琴[1] 陈海魁[1] 李瑞雪[1] 

机构地区：[1]北方民族大学生物科学与工程学院,宁夏银川750021

出　　处：《安徽农业科学》2010年第34期19263-19265,共3页Journal of Anhui Agricultural Sciences

基　　金：国家民委发酵酿造工程生物技术重点实验室资助项目(2008sy011)

摘　　要：[目的]获得在某些方面性能优良(如耐高温、耐强酸、耐强碱等)的α-淀粉酶产生菌。[方法]对α-淀粉酶产生菌进行分离筛选,并对其酶学性质进行了研究。[结果]从稀释样品涂布的淀粉筛选平板上筛选出10株有明显淀粉水解圈的单个菌株,又从中得到3株α-淀粉酶酶活力较高的菌株:X6、X8和X10。这3株菌的最适pH值均在中性范围内,最适温度均为60℃。Ca2+能提高酶的热稳定性,X6和X8在Ca2+浓度为0.02～0.04 mol/L时,酶的热稳定性最高;X10在Ca2+浓度为0.03～0.04 mol/L时,酶的热稳定性最高;当Ca2+浓度继续增大时,酶的热稳定性反而降低。[结论]为满足不同行业对不同特征α-淀粉酶的需求提供了理论依据。[Objective] The aim was to obtain α-amylase producing strains with some excellent properties like high temperature resistance,strong acid resistance,strong alkali resistance,etc..[Method] α-amylase producing strains were isolated and screened,furthermore their enzymatic properties were studied.[Result] 10 strains with an obvious starch hydrolysis cycle were screened out from starch screening plate coated by diluted sample,from which 3 strains with higher α-amylase activity were screened out,that was X6,X8 and X10.As for X6,X8 and X10,their optimum pH values all belonged to neutral,and their optimum temperatures were all 60 ℃.Meanwhile,Ca2＋ could increase their enzyme thermal stability.When the concentration of Ca2＋ was 0.02-0.04 mol/L,the enzyme thermal stability of X6 and X8 reached the highest;When the concentration of Ca2＋ was 0.03-0.04 mol/L,that of X10 reached the highest;When the concentration of Ca2＋ was increased continuously,those of the 3 strains all decreased.[Conclusion] The research provides theoretical basis for satisfying the demands of different industries for α-amylase with different characteristics.

关 键 词：Α-淀粉酶 分离筛选 酶学性质 

分 类 号：TS23[轻工技术与工程—粮食、油脂及植物蛋白工程]