D-对羟基苯海因的细胞催化水解工艺优化  

Research on Synthesis Technology of D-p-hydroxyphenylglycine's Cell

作　　者：贺莹[1] 高晓丽[1] 段利强[1] 乔元彪[1] 

机构地区：[1]吕梁学院生命科学系,山西吕梁033000

出　　处：《天津农业科学》2016年第3期92-94,98,共4页Tianjin Agricultural Sciences

基　　金：吕梁市科技攻关计划项目(GG201330-4)

摘　　要：摘要：从菌中的酶含量和酶活力两方面对微生物酶催化水解的最佳条件进行了探究。结果显示，通过对试验菌种生长曲线的测定，发现该菌在22h之内为对数期，22—36h为稳定期，36h后进入衰退期。在此基础上检测前期诱导培养的菌种内的酶含量为3．6％，然后对该菌破胞后的酶粗提物和不破胞的菌体（全细胞）进行了不同温度和pH值梯度下的水解情况对比，得到两者酶活力最高时的最佳温度和pH值，前者最佳温度为40℃，pH值为8，后者则最佳温度为40℃，pH值为6。最后通过对比得出，酶粗提物的水解效果比全细胞的更佳。The two approaches including the bacterium enzyme content and enzyme activity were used to explore the optimal experi- mental conditions for microbial enzymatic hydrolysis. The result showed that by measuring the growth curve of bacteria it was found that the logarithmic phase was 22 h, and during 22-36 h it was stable, after 36 h it entered a recession. On this basis, then the detec- tion result of early-induced enzyme levels in cultured bacteria was 3.6%, then under different temperature and pH gradient the two hydrolyzed approaches including enzyme crude extract after the bacteria brokn and the bacterial cell not broken were compared, for the former the optimum temperature was 40 ~C and the optimum pH was 8, for the latter 40 and pH 6. Finally, the research concluded that the effect of crude enzyme hydrolysis was better than that of the whole cell method.

关 键 词：D-对羟基苯甘氨酸 D-海因酶 N-氨甲酰水解酶 微生物酶催化法 

分 类 号：O643.32[理学—物理化学]