纳豆激酶发酵及冻干粉制备  

Fermentation of Nattokinsae and Preparation of Freezd-dried Powder

作　　者：曾志刚 王刚[2] 

机构地区：[1]中国医药集团四川抗菌素工业研究所,四川成都610052 [2]四川省食品发酵工业研究设计院,四川成都611130

出　　处：《食品与发酵科技》2012年第3期57-59,共3页Food and Fermentation Science & Technology

摘　　要：以纳豆菌为出发菌株,在300L发酵罐中液体发酵生产纳豆激酶并进行了提取分离,制备了纳豆激酶冻干酶粉,并考察了其热稳定性。结果表明:根据发酵时间与酶活力的关系,发酵培养时间需要控制在20h以内,由于泡沫会使得酶失活,应当控制发酵罐中泡沫,通过硫酸铵分级沉淀获得纳豆激酶粗提物,制备的纳豆激酶冻干酶粉活性在有明胶保护的情况下非常稳定,冻干粉在60℃保存6d的条件下,酶活力没有受到显著的影响。The liquid fermentation process for nattokinase by Bacillus natto in 300L fermentor, and separation of nattokinase, and the temperature stability of nattokinase freezd-dried powder were studied. The results showed that, the liquid fermentation process should be stopped in 20hr according the relation of fermentation time and nattokinase activ- ity and should control the foam because the foam made the nattokinase lose the activity. Nattokinase extract was acquired by ammoniun sulfate grade rieipitation, the activity of nattokinase freezd-dried powder was strongly protected by the presence of gelatin, was not significantly affected when the nattokinase freezd-dried powder was stayed 6 day at 60℃.

关 键 词：纳豆菌 纳豆激酶 热稳定性 

分 类 号：TS201.25[轻工技术与工程—食品科学]