灵芝发酵全粉中蛋白酶A抑制剂的提取及应用初探  

Extraction and Primary Exploration on the Proteinase A Inhibitor from the Powder of Ganoderma lucidum by Fermentation

作　　者：田亚平[1] 李屹松[1] 

机构地区：[1]江南大学工业生物技术教育部重点实验室,江苏无锡214036

出　　处：《酿酒》2003年第6期90-92,共3页Liquor Making

摘　　要：采用热水抽提、乙醇分级沉淀等步骤从灵芝发酵全粉中初步筛得一种粗蛋白酶A抑制剂 ;进一步采用superdex - 2 0 0和ACA4 4凝胶层析方法对其进行分离和组成分析 ,发现分子量 380 0 0蛋白质部分有较强抑制效果 ,一定条件下抑制率可达 71% ;应用实验中发现抑制剂的添加能明显提高纯生啤酒的泡沫稳定性。Through dipping in hot water and ethanol precipitation, a kind of proteinase A inhibitor can be selected from the powder of Ganoderma lucidum by submerged fermentation ; After separating and analyzing it by superdex 200 and ACA44 gel filtration, the molecular weight of protein which can stronger inhibit proteinase A is about 38KD, the inhibiting rate is 72% ; When we added this proteinase A inhibitor in the draft beer, the foam stability could be increased obviously.

关 键 词：灵芝发酵全粉 蛋白酶A抑制剂 提取 应用 纯生啤酒 泡沫稳定性 

分 类 号：TS262.5[轻工技术与工程—发酵工程]