如皋火腿中耐亚硝酸盐腐生葡萄球菌RG-2产氨肽酶条件的优化  

Optimization of aminopeptidase-producing condition for nitrite-resistant Staphylococcus saprophyticus RG-2 isolated from Rugao ham

作　　者：汪淼[1] 王敏[1] 张培培[1] 吴雪燕[1] 葛庆丰[1] 吴满刚[1] 于海[1] 

机构地区：[1]扬州大学食品科学与工程学院,在读硕士研究生江苏扬州225127

出　　处：《食品与发酵工业》2013年第10期113-118,共6页Food and Fermentation Industries

基　　金：江苏省农业支撑计划(BE2013390);江苏省苏北科技发展计划(BC2012413;BN2012025);南通市科技发展项目(HL2013007);扬州市农业科技攻关项目(2012069;2012070)

摘　　要：氨肽酶能从多肽链的N端顺序水解并释放氨基酸,可广泛用于肉制品加工以增加肉品游离氨基酸,提高发酵肉制品品质。实验利用从如皋火腿中分离得到的1株产氨肽酶腐生葡萄球RG-2,通过单因素试验和响应曲面设计研究了pH、温度、NaCl浓度等因素对菌株RG-2产氨肽酶能力的影响。实验结果表明,最佳产氨肽酶条件为pH6.8、温度41℃、NaCl浓度1%,此条件下氨肽酶酶活达到23.85 U/mg。Aminopeptidase can hydrolyze polypeptide chain to amino acids from N-terminal, so it is applied in meat processing to increase free amino acids and improve the quality of fermented meat. Utilizing Staphylococcus saprophyticus RG-2 strain isolated from Rugao ham and producing aminopeptidase, we studied the influence of pH, tem- perature, NaC1 on activity of aminopeptidase from the strain RG-2 by the method of single factor experiments and re- sponse surface. The results showed that the optimal condition of media was pH6.8, 41℃ and 1% of NaCl. Under above-mentioned conditions, the highest yield of aminopeptidase reached 23.85U/mg .

关 键 词：腐生葡萄球菌RG-2 氨肽酶 单因素试验 Box—Behnken试验设计 响应曲面法 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]