高产脂肪酶菌株的筛选及其酶学性质分析  

Study on screening of a strain for high-yield lipase and its enzymatic properties

作　　者：张传丽[1] 孙会刚[1] 崔珏[1] 陈学红[1] 高兆建[1] 唐兆成 李同祥[1] ZHANG Chuanli;SUN Huigang;CUI Jue;CHEN Xuehong;GAO Zhaojian;TANG Zhaocheng;LI Tongxiang(College of Food(Biological)Engineering,Xuzhou Institute of Technology,Xuzhou 221000)

机构地区：[1]徐州工程学院食品(生物)工程学院

出　　处：《食品科技》2019年第11期30-35,共6页Food Science and Technology

基　　金：江苏省重点研发计划项目(BE2016648);江苏省高校自然科学研究重大项目(16KJA210001);江苏省“青蓝工程”人才项目

摘　　要：采用罗丹明B平板初筛和摇瓶发酵复筛法从含油脂丰富的土样中筛选出产脂肪酶活性较高的菌株,并对活性最高的菌株TZ-1进行16S rDNA鉴定和发酵产酶条件分析,发现TZ-1属约氏不动杆菌(Acinetobacter johnsonii),最佳产酶条件为温度30℃、培养基初始p H值为8.0、发酵时间48h,此时酶活性可达22.7 U/mL;对TZ-1菌株所产脂肪酶进行酶催化特性分析发现,该脂肪酶属中温碱性脂肪酶,其最适作用温度为50℃,最适作用p H为8.0,60℃下半衰期为3 h,70℃下的半衰期约1.5 h,p H值8~9时稳定性良好。In this study, the high lipase activity producing strains were isolated from rich-oil samples by Rhodamine B screening plates and shake flask fermentation, and the highest lipase activity producing strain, named TZ-1 was further analyzed. TZ-1 was identified as Acinetobacter johnsonii. The enzyme activity of TZ-1 was 22.7 U/mL under the optimum conditions which were 30 ℃, initial pH 8.0, cultivated 48 h. The enzymatic properties analysis showed that the lipase produced from TZ-1 was a moderatelythermostable alkaline lipase with the optimum reaction temperature of 50 ℃ and the optimum pH of 8.0. The lipase had a half-life at 60 °C for 3 h, a half-life at 70 °C for about 1.5 h, and was stable under pH 8~9.

关 键 词：脂肪酶 菌株筛选鉴定 酶学性质 约氏不动杆菌 

分 类 号：TS201.3[轻工技术与工程—食品科学]