液态发酵豆粕制备纳豆激酶方法的优化

纳豆激酶是一种丝氨酸蛋白酶,具有很强的纤溶活性,由于具有安全性好、作用迅速持久、成本低等优点,适合用于开发新一代的溶栓剂或保健食品,具有广阔的市场前景。本研究探讨了以豆粕为原料液态发酵豆粕生产纳豆激酶的发酵方法。首先通过单因素实验发现影响产酶的主要因素有接菌量、发酵时间、培养基pH及豆粕含量,再由正交实验得到最优组合为接菌量1%,豆粕含量2%,pH为7.0,发酵时间48h,该条件下发酵酶活力最高达到4 429.6U/mL。本研究确定了以豆粕为原料制备纳豆激酶的最佳条件,为豆粕的合理使用和纳豆激酶的工业化生产提供了实验依据。

Optimization of liquid fermentation conditions for the production of nattokinase from soybean meal

Nattokinase is a kind of serine proteases which has a strong fibrinolytic activity.With the advantages as safety,low cost and rapid and lasting effect,it has the potential market prospect to develop a new generation of thrombolytics or functional food based on nattokinase.The liquid fermentation conditions for producing nattokinase by using soybean meal were optimized.The four factors (inoculum size,soybean meal content,initial pH and culture time) were identified to have remarkable influence on the enzyme activity of nattokinase by single factor test,and the optimal fermentation conditions were determined by orthogonal experiment:inoculum size 1％,soybean meal 2％,pH 7.0 and culture time 48 h.Under the optimized fermentation conditions,the highest nattokinase activity was up to 4 429.6 U/mL.The experimental results provide the bases for the development of industrial production of nattokinase.