| 草酸青霉液体发酵产果胶酶条件的优化及其产物的酶学性质 |
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| 引用本文： | 蓝丽精,蔡琪敏,宋迤明,董夏梦,蒋冬花.草酸青霉液体发酵产果胶酶条件的优化及其产物的酶学性质[J].微生物学杂志,2011,31(4):36-41. |
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| 作者姓名： | 蓝丽精 蔡琪敏 宋迤明 董夏梦 蒋冬花 |
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| 作者单位： | 浙江师范大学化学与生命科学学院,浙江金华,321004 |
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| 基金项目： | 浙江省公益性技术应用研究计划项目(2010C32076); 2010年浙江省大学生科技创新活动计划资助项目(2010R404070) |
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| 摘 要： | 采用响应面分析法对草酸青霉（Penicillium oxalicum）L5菌株液体发酵产果胶酶条件进行了优化。结果表明：桔皮粉、米糠及硫酸铵的添加量分别为4.85%、5.89%、0.97%,摇瓶初始pH为6.0~8.0,接种量为9%时,优化后的果胶酶活达54 391.70 U,是初始酶活18 148.00 U的3倍。另外,对其果胶酶性质进行了初步探讨,结果表明：该酶较适反应温度和pH分别为50℃和5.0;30~50℃时有较好的热稳定性,pH值为5.0时稳定性最佳。
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| 关 键 词： | 果胶酶 草酸青霉 响应面法 酶学性质 |
Optimization of Liquid Fermentation Conditions of Pectinase by Penicillium oxalicum and Its Enzymatic Properties of the Product |
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| LAN Li-jing,CAI Qi-min,SONG Yi-ming,DONG Xia-meng,JIANG Dong-hua.Optimization of Liquid Fermentation Conditions of Pectinase by Penicillium oxalicum and Its Enzymatic Properties of the Product[J].Journal of Microbiology,2011,31(4):36-41. |
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| Authors: | LAN Li-jing CAI Qi-min SONG Yi-ming DONG Xia-meng JIANG Dong-hua |
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| Institution: | LAN Li-jing,CAI Qi-min,SONG Yi-ming,DONG Xia-meng,JIANG Dong-hua(Coll.of Chem.& Life Sci.,Zhejiang Normal Uni.,Jinhua 321004) |
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| Abstract: | Response surface methodology(RSM) was adopted to optimize liquid fermentation conditions for pectinase produced by Penicillium oxalicum L5.The results revealed that the highest enzyme activity was 54 391.70 U which obtained at the optimized condition of 4.85% citrus peel powder,5.89% rice bran,0.97%(NH4)2SO4,initial pH 6.0~8.0 and 9% inoculum.It was 3 times as high as that of the initial enzyme activity 18 148.00 U.The properties of pectinase were also studied.The results indicated that the optimal temperat... |
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| Keywords: | pectinase Penicillium oxalicum response surface methodology enzymatic properties |
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