南极磷虾产低温淀粉酶菌株的筛选、鉴定及酶学性质研究  

Screening,identification and enzymatic properties of low-temperature amylase producing strain in Antarctic kril

作　　者：王文娟 刘志东[2] 宁喜斌[1,3,4,5] WANG Wenjuan;LIU Zhidong;NING Xibin(College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China;East China Sea Fisheries Research Institute, Chinese Academy of Fishery Science, Shanghai 200090, China;Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China;Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministryof Agriculture, Shanghai 201306, China;National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Shanghai 201306, China)

机构地区：[1]上海海洋大学食品学院,上海201306 [2]中国水产科学研究院东海水产研究所,上海200090 [3]上海水产品加工及贮藏工程技术研究中心,上海201306 [4]农业部水产品贮藏保鲜质量安全风险评估试验室(上海),上海201306 [5]国家淡水水产品加工技术研发分中心(上海),上海201306

出　　处：《食品与发酵工业》2019年第19期38-44,共7页Food and Fermentation Industries

基　　金：国家自然科学基金项目(31471687);上海市科技兴农项目(沪农科攻字(2015)第5-5号);上海市自然科学基金项目(13ZR1449900);中央级科研院所基本科研业务费专项资金项目(2016HY-ZD0903)

摘　　要：从冷冻南极磷虾虾肉中筛选出1株高产低温淀粉酶的菌株,研究其酶学性质,以提高酶的热稳定性。通过菌株的形态特征、生理生化鉴定和16S rRNA序列比对,确定其为乳酸假单胞菌(Pseudomonas lactis),命名为Pseudomonas lactis A5-2。酶学性质表明,该酶的最适反应温度为20℃,最适反应pH为6.0,属于典型的弱酸性低温淀粉酶。Fe ^3+、Cu ^2+和Mn ^2+对酶有不同程度的抑制作用,K^+、Mg ^2+、Ca ^2+和Na+对酶有不同程度的激活作用,其中Cu ^2+对酶的抑制作用最强,Na+对酶的激活效果最强。在酶的反应体系中同时加入Na^+和Ca^ 2+后,酶的半衰期从20 min延长至80 min,是不加金属离子的4倍,有效地提高了酶的热稳定性。A high-yield low-temperature amylase strain was screened from frozen Antarctic krill shrimp meat, and its enzymatic properties were studied to improve the thermal stability of the enzyme. According to the morphological characteristics, physiological and biochemical identification and 16S rRNA sequence alignment, the results showed that the strain were Pseudomonas lactis and were named Pseudomonas lactis A5-2. The enzymatic properties analysis indicated that the optimum reaction temperature of the enzyme was 20 ℃, and the optimum pH was 6.0, which was a typical weakly acidic low-temperature amylase. Fe ^3+, Cu ^2+ and Mn ^2+ had different inhibiting effect on enzymes. K ^+, Mg 2^+, Ca^ 2+ and Na + showed different activation on enzymes. Among them, Cu ^2+ had the strongest inhibitory effect on enzymes, and Na + had the strongest activation effect on enzymes. After adding Na + and Ca ^2+ simultaneously in the reaction system, the half-life of the enzyme was extended from 20 min to 80 min, which was four times that of no metal ions, which effectively improved the thermal stability of the enzyme. The low-temperature amylase screened in this experiment could adapt to the low temperature environment well and improve the thermal stability of the enzyme, which provides a basis for the separation and purification of and industrial production and application enzyme.

关 键 词：筛选 低温淀粉酶 乳酸假单胞菌 酶学性质 热稳定性 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]