产淀粉酶非酿酒酵母菌的筛选及产酶特性研究  

Screening of amylase-producing non-Saccharomyces yeasts and their characterization

作　　者：徐亚男[1] 刘秋萍[1] 王月[1] 赵九洲[1] 肖婧[1] 史学伟[1] 

机构地区：[1]石河子大学食品学院,新疆石河子832000

出　　处：《中国酿造》2014年第8期90-94,共5页China Brewing

基　　金：兵团工业科技攻关项目(2014BA024)

摘　　要：通过对非酿酒酵母菌的筛选鉴定,共得到11株产淀粉酶菌株,酶学性质研究表明,该11株酵母菌在pH值为7～9时表现了较高的酶活力,在pH值为5～6时保持稳定;最适反应温度为40℃,在30～50℃时保持较高酶活力;金属离子依赖性发现,Fe^2＋、Mg^2＋对酶有不同程度的激活作用,Ca^2＋、Ba^2＋、Cu^2＋对酶有抑制作用;十二烷基硫酸钠（SDS）、乙二胺四乙酸（EDTA）对酶均有抑制作用,EDTA抑制酶活约为50％,淀粉酶对二价金属离子具有一定的依赖作用.Through the screening of non-Saccharomyces yeasts, 11 amylase-producing strains were screened. Result showed that the yeast showed high enzyme activity at the pH 7-9, stable at pH 5-6. The optimum reaction temperature was 40 ℃, and the yeast was stable at 30-50 ℃. Metal ions dependency experiment indicated that Fe^2＋, Mg^2＋ showed different degree of activation on enzyme. Ca^2＋, Ba^2＋, Cu^2＋, sodium dodecyl sulfate（SDS）, ethylene diamine tetraacetic acid （EDTA） all showed inhibiting effect on enzyme. The inhibition of EDTA was 50% and amylase showed certain dependent on divalent metal ion.

关 键 词：非酿酒酵母菌 淀粉酶 酶学性质 

分 类 号：TS261.1[轻工技术与工程—发酵工程]