高产β-环糊精葡萄糖基转移酶菌株的筛选、产酶条件优化及酶学性质研究  

Screening and enzyme production condition optimization of high-yieldβ-CGTase strain and enzymatic property

作　　者：张兴荣 李峰 贺连智 徐慧 谭少君 杨丹 黄艳红 ZHANG Xingrong;LI Feng;HE Lianzhi;XU Hui;TAN Shaojun;YANG Dan;HUANG Yanhong(Shandong Food Ferment Industry Research and Design Institute,Jinan 250014,China)

机构地区：[1]山东省食品发酵工业研究设计院,山东济南250014

出　　处：《中国酿造》2020年第11期85-91,共7页China Brewing

基　　金：国家重点研发计划资助(2016YFD0400500);济南市科技发展计划(201816003)。

摘　　要：采用透明圈法从酱醪中筛选高产β-环糊精葡萄糖基转移酶(β-CGTase)菌株,通过形态观察及分子生物学技术对其进行菌种鉴定,采用单因素及响应面试验对该菌的产酶培条件进行优化,分析发酵温度及时间对产酶的影响,并对该菌所产的β-CGTase酶学性质进行研究。结果表明,从酱醪中筛选得到一株高产β-CGTase的菌株D5,被鉴定为米曲霉(Aspergillus oryzae),其产β-CGTase的最佳培养基组成为淀粉2.5%、酵母膏1.85%、Na2CO30.35%、K2HPO40.02%、MgSO4·7H2O 0.02%,最佳发酵温度为30℃,发酵时间为72 h,在此最优发酵条件下,β-CGTase活力为3208.01 U/mL。β-CGTase的最适反应温度为50℃、最适反应pH值为8.5,除Ca^2+外,Mn^2+、Fe^2+、Cu^2+、Zn^2+对该酶的活力有抑制作用,其抑制程度的大小为Zn^2+>Mn^2+>Cu^2+>Fe^2+。A strain of high-yieldβ-cyclomaltodextrin glucanotransferase(β-CGTase)was screened from the sauce mash by transparent plate method,identified by morphological observation and molecular biological technique,the effect of fermentation temperature and time on enzyme production was analyzed,and the enzymatic properties ofβ-CGTase were studied.The results showed that a high-yieldβ-CGTase strain D5 was screened from sauce mash,and identified as Aspergillus oryzae.The optimal medium component was starch 2.5%,yeast extract 1.85%,Na2CO30.35%,K2HPO40.02%,and MgSO4·7H2O 0.02%,and the optimal fermentation temperature and time were 30℃and 72 h,respectively.Under the optimal fermentation condition,the activity ofβ-CGTase was 3208.01 U/ml.The optimal reaction temperature and pH were 50℃and 8.5,respectively.The activity of β-CGTase was inhibited by Mn^2+,Fe^2+,Cu^2+,Zn^2+except for Ca^2+,and the inhibition level was Zn^2+>Mn^2+>Cu^2+>Fe^2+.

关 键 词：酱醪 β-环糊精葡萄糖基转移酶 筛选 鉴定 响应面法 酶学性质 

分 类 号：Q939.97[生物学—微生物学]