谷氨酸菌体蛋白的酶解条件优化  

Optimization of the enzymatic hydrolysis of cell protein of Corynebacteria glutamic acid

作　　者：周大伟[1] 肖冬光[1] 郭学武[1] 吕鸿雁[1] 杜丽平[1] 

机构地区：[1]工业微生物教育部重点实验室,天津市工业微生物重点实验室,天津科技大学生物工程学院,天津300457

出　　处：《中国酿造》2011年第2期128-131,共4页China Brewing

摘　　要：采用响应面法对谷氨酸菌体蛋白的酶解条件进行优化,以蛋白水解度为参考指标,确定最佳酶解工艺为酸性蛋白酶与β-葡聚糖酶的添加比例为3∶1,总加酶量为2%(相对于底物),pH值为4.0,水解温度50℃,底物浓度15%,水解时间10h,在上述条件下,蛋白水解度达到18.01%。Using hydrolysis of protein as reference, enzymatic hydroly sis of cell protein of Corynebacteria glutamic acid was optimized with Plackett-Burman design. The results showed that optimum conditions were as follows： ratios of acidic protease and β-glucanase 3：1, total addition of enzymes 2%, temperature 50℃, pH value 4.0, concentration of substrate 15% and hydrolysis 10h. Under these conditions, the hydrolysis degree of protein reached 18.01%.

关 键 词：谷氨酸菌体 酶解 响应面 

分 类 号：TQ920.9[轻工技术与工程—发酵工程]