醇类物质对淀粉酶产色链霉菌Bcα1产ε-聚-L-赖氨酸聚合度的影响  

Effect of different alcohols on the degree of polymerization of ε-PL produced by Streptomyces diastatochromogenes Bcα1

作　　者：薄涛[1,2] 张然[1,2] 郭凤柱[1,2] 胡春磊[1,2] 谭之磊[1,2] 贾士儒[1,2] 

机构地区：[1]天津科技大学生物工程学院,天津300457 [2]工业发酵微生物教育部重点实验室,天津300457

出　　处：《食品与发酵工业》2015年第9期7-12,共6页Food and Fermentation Industries

基　　金：国家自然科学基金面上项目(No.21276197);十二五国家科技支撑计划(No.2013AA102106-10)

摘　　要：为了在不影响ε-聚-L-赖氨酸（ε-Poly—L—Lysine，ε—PL）抑菌性能的同时减弱其带有的苦味，改善口感，研究了向培养基中添加不同醇类物质对淀粉酶产色链霉菌Bcα1产ε-PL聚合度分布的影响，并且比较了分别以葡萄糖和甘油为碳源对Bcctl产ε-PL聚合度的影响。结果表明：向以葡萄糖为碳源的培养基中添加0．5％的正丁醇后，ε-PL平均聚合度明显降低由31～32降低至24～25。进一步分析推测，正丁醇的羟基能够与ε-PL末端羧基结合，发生酯化反应，所得ε—PL衍生物为ε—PL酯，且该反应的发生有利于ε—PL链长延伸的终止。In order to weaken bitterness of ε-Poly-L-Lysine （ε-PL） and improve its taste while not affecting the antimicrobial activities of ε-PL, the effect of different alcohols added into the culture medium on the degree of polymerization of ε-PL produced by Streptomyces diastatochromogenes Bcα1 were studied. Meanwhile, the effects of different carbon sources （ glucose and glycerol） of culture medium on the degree of polymerization of ε-PL were respectively compared. The results showed that the average degree of polymerization of ε-PL reduced from 31 - 32 to 24 - 25 by adding 0.5% butanol into the culture medium with glucose as carbon source. Further analysis indicated that the unknown derivative was the ester formed between the hydroxyl group of a butanol molecule and the terminal carboxyl group of an ε-PL molecule. In a word, ε-PL synthesis was inhibited by butanol via esterification, which led to the termination of ε-PL chain length extension.

关 键 词：ε-聚-L-赖氨酸 淀粉酶产色链霉菌 聚合度 醇类物质 

分 类 号：TQ920.1[轻工技术与工程—发酵工程]