一株产酸性α-淀粉酶菌株的筛选及酶学性质研究  

Screening and enzymatic characterization of acid α-amylase producing strain

作　　者：权淑静[1,2] 解复红[1,2] 马焕[1,2] 刘德海[1,2] 陈国参[1,2] 

机构地区：[1]河南省工业酶工程技术研究中心,河南郑州450008 [2]河南省科学院生物研究所有限责任公司,河南郑州450008

出　　处：《中国酿造》2014年第5期104-108,共5页China Brewing

基　　金：河南省重点攻关项目(122102210110)

摘　　要：从酿造大曲中筛选到高产α-淀粉酶菌株A-5-3,对其进行生物学鉴定,鉴定结果为黑曲霉;对其发酵液进行酶学性质初步研究,结果表明：该酶的最适pH值为3.6,最适温度为70℃,热稳定性良好.在pH3.0～5.0之间,具有很好的酸稳定性且为非Ca2＋依赖型水解酶,在工业生产上有良好的应用前景.A strain with high yield of acid a-amylase named A-5-3 was isolated from Daqu, it was identified as Aspergillus nigerbased on the biological identification. The study on enzymatic properties showed that the optimum temperature and pH for catalytic activity was 70℃ and pH 3.6, respectively. The a-amylase had high activities between pH 3.0 and 5.0 and the presence or absence of Ca2＋ did not affect enzyme activity, which had good prospects in industrial production.

关 键 词：酸性Α-淀粉酶 黑曲霉 酶学性质 

分 类 号：TQ925.1[轻工技术与工程—发酵工程]