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紫红曲霉发酵大米淀粉糖化酶的制备

The optimization of rice starch medium for glucoamylase production by monascs purpureus fermentation

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【Author】 WEI Ming-ying~1,WU Ying-long~(1,2),YANG Xing-ming~3(1.Sichuan Agricultrue University,Ya’an 625014;2.Department of Food Science and Nutrution,Zhejiang University,Hangzhou 310029;3.Zhejiang Wanli College,Lingbo Agri-food Production Technology Key Lab,Lingbo 315100)

【机构】四川农业大学；浙江万里学院宁波市农产品加工技术重点实验室四川雅安625014；四川雅安625014；浙江大学食品科学与营养系；浙江杭州310029；浙江宁波315100；

【摘要】对紫红曲霉液体发酵生产糖化酶的大米淀粉培养基进行优化,研究了NaNO3、大米淀粉、KH2PO4浓度对紫色红曲霉产糖化酶的影响,通过三因素实验确立了产糖化酶培养基三种主要成分的最优条件:NaNO30.6g/100mL,大米淀粉3g/100L,KH2PO40.5g/100mL。在250mL三角瓶装50mL培养基,接种量4%,培养时间120h,在上述条件下生物量干重0.3392g,发酵液糖化酶活166.95U/mL,比初始条件下高出2.4倍。更多还原

【Abstract】 The effect of the three main components of rice starch medium-sodium nitrate, rice starch and KH₂PO₄ on monascs purpureus to produce glucoamylase was studied in this paper. It was concluded that when the concentration of NaNO₃, rice starch, and KH₂PO₄ was （0.6g/100mL）, 3g/100L, （0.5g/100mL） respectively, the glucoamylase activity was the best. The optimized conditions were as follows:culture volume 50mL in 250 flask, inoculated volume 4%,for 120h, under this condition, the glucoamylase activity was （166.95U/mL）,which was 2.4 times that under original conditions.更多还原

【关键词】紫红曲霉；糖化酶；液体发酵；培养基优化；
【Key words】 monascs purpureus； glucoamylase； liquid state fermentation； medium optimization；

【文献出处】粮油食品科技 ,Science and Technology of Cereals,oils and Foods , 编辑部邮箱 ,2005年05期

【分类号】TQ925.5;
【被引频次】8
【下载频次】286

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