大豆β-淀粉酶基因在毕赤酵母中的高密度发酵表达  

Expression of β-amylase gene from soybean in Pichia pastoris by high cell density fermentation

作　　者：许黎明[1] 成春燕[1] 韦星明[1] 莫祺晖[1] 卢汉浪[1] 杨祥开[1] 

机构地区：[1]广西科学院生物研究所,广西南宁530007

出　　处：《食品与发酵工业》2017年第9期28-33,共6页Food and Fermentation Industries

基　　金：广西自然科学基金面上项目(2015GXNSFAA139087);广西自然科学基金青年基金项目(2013GXNSFBA019113);广西科学院基本科研业务费资助项目(12YJ25SWS23)

摘　　要：大豆β-淀粉酶在麦芽糖浆生产上具有应用优势。该研究应用毕赤酵母表达系统异源表达大豆β-淀粉酶,并对重组酶的酶学性质进行了分析,结果显示,其酶学性质没有改变。为了增强重组β-淀粉酶的表达,采用甲醇/山梨醇混合碳源诱导的毕赤酵母表达策略,10 L发酵罐发酵表达的重组β-淀粉酶酶活力为310 U/mL,比单一甲醇诱导提高了36%。研究结果表明,发酵条件优化对提高异源β-淀粉酶在毕赤酵母中的表达有重要参考价值。Soybean β-amylase has significant performance advantages in maltose production. Therefore, in this study, the soybean β-amylase was heterologously expressed in Pichia pastoris. The enzymatic properties of the recombinant β-amylase were examined and found to have no change. To enhance the production of recombinant β-amylase, the methanol/sorbitol co-feeding induction strategy in Pichia pastoris was carried out and the recombinant β-amylase activity reached 310 U/mL in 10 L fermentator, which was 0.36 fold higher than that of strain feeding with methanol alone. These results indicated that heterologous β-amylase expression level could be enhanced by optimizing fermentation condition in Pichia pastoris.

关 键 词：Β-淀粉酶 毕赤酵母 异源表达 酶学性质 山梨醇 

分 类 号：Q78[生物学—分子生物学] TQ925.1[轻工技术与工程—发酵工程]