1株源自如皋火腿的产谷氨酰胺酶腐生葡萄球菌RG-2催化条件的优化  

Optimal Catalytic Conditions for Glutaminase of Staphylococcus saprophyticus RG-2 Isolated from Rugao Ham

作　　者：于海[1] 王敏[1] 李梦璐[1] 葛庆丰[1] 吴满刚[1] 汪志君[1] 

机构地区：[1]扬州大学食品科学与工程学院,江苏扬州225127

出　　处：《食品与发酵工业》2012年第9期17-21,共5页Food and Fermentation Industries

基　　金：江苏省苏北科技发展计划(BC2010429);南通市科技局农业产业化计划项目(CL2010003);江苏省农业支撑计划(BE2009367);江苏省自然科技基金(BK2008212);江苏省普通高校研究生科研创新计划项目(CXLX11-1016)

摘　　要：谷氨酰胺酶与发酵肉制品的鲜味形成有关,且能够降低产品的酸度,改善口感。利用从如皋火腿中分离得到的1株产谷氨酰胺酶的腐生葡萄球RG-2,通过单因素试验及响应曲面设计,研究pH、温度、NaCl浓度等因素对菌株RG-2的谷氨酰胺酶催化活力的影响。结果表明:最佳条件为pH6.7、温度43℃、NaCl浓度3.1%,此条件下谷氨酰胺酶酶活达到40.2 U/mL。Glutaminase was mainly related to the formation of the taste of fermented meats. The acidity was re- duced and the taste was improved in fermented meat products after adding glataminase. Utilizing glutaminase- produ- cing Staphylococcus saprophyticus RG-2 strain isolated from Rugao ham, we studied the influence of pH, temperature, and NaCl on activity of glutaminase from the strain RG-2 by the method of single factor experiments and response sur- face. The results showed that optimal catalytic condition was pH6.7, 43℃ and 3.1% of NaCl. The activity of the glutaminase from strains RG-2 could be 40.2 U/ml in the catalytic conditions mentioned above.

关 键 词：腐生葡萄球菌RG-2 谷氨酰胺酶 单因素试验 响应曲面法 

分 类 号：TS201.3[轻工技术与工程—食品科学]