根霉产脂肪酶液态发酵条件及部分酶学性质研究  

Study on Liquid Fermentation of Rhizopus delemar Lipase and Enzyme Properties

作　　者：刘斌[1] 蔡敬民[1] 吴茜茜[1] 张洁[1] 吴克[1] 潘仁瑞[1] 

机构地区：[1]合肥学院生物科学与技术系,合肥230022

出　　处：《安徽农业科学》2003年第6期992-993,1002,共3页Journal of Anhui Agricultural Sciences

基　　金：安徽省自然科学基金项目 (0 1 0 4 31 0 2 );安徽省优秀青年科技基金资助

摘　　要：对根霉脂肪酶液态发酵条件进行了研究 ,结果显示 :豆饼粉和麸皮各 5g对产酶有利 ;2 8℃、15 0r/min ,添加 0 .3g蔗糖和 0 .3g硝酸钠对产酶最有利。接种量为 2ml( 1× 10 7) ,2 8℃培养时 ,可得较高的酶活力。酶的最适反应pH值为 6.5 ,温度为 3 5℃。酶的半失活温度为 47.5℃ ,在pH值 6～ 8酶活力保持在 90The liquid fermentation conditions of Rhizopus delemar lipase were studied. The results suggested that the optimal medium be 5?g wheat bran,5?g soybean cake,0.3?g sucrose,and 0.3?g NaNO 3.The best culture condition was the inoculum of 28?℃ and at temperature of 28?℃ were 2?ml(spore concentration 10 7/ml),respectively.The lipase properties of Rhizopus delemar were also studied. The optimum temperature and optimum pH were 35?℃ and 6.5, respectively.The semiactive temperature was 47.5?℃, lipase was relatively stable at pH range of 6～8 after incubated in different pH solution at room temperature.

关 键 词：根霉 脂肪酶 液态发酵 酶学性质 

分 类 号：Q556[生物学—生物化学]