摘要
分别对红曲霉生长过程中产生的主要酶(糖化酶、酯化酶、蛋白酶)和琥珀酸进行酶活力测定和色谱分析,探讨红曲霉发酵过程中主要酶类与琥珀酸含量的变化规律。结果表明:琥珀酸在红曲霉生长的第5天即达到最大值3.62 g/L,随后,琥珀酸质量浓度明显下降。糖化酶、酯化酶、蛋白酶在红曲霉生长过程中可不断的积累,在第9天酶活力达到最高值,分别为468.26、143.65、30.93 U/mL。红曲霉发酵过程中琥珀酸含量呈先增加后下降的趋势,而糖化酶、酯化酶、蛋白酶含量与红曲霉生物量变化趋势基本一致,在发酵后期呈缓慢积累趋势。
The related chromatographic analysis and enzyme activity determination were introduced to follow the dynamics of succinic acid and the main enzymes （glucoamylase, protease and esterifying enzyme） during the growth of Monascus purpureus. The results showed that the content of succinic acid reached a peak of 3.62 g/L at the fifth day, and decreased after the sixth day obviously. While glucoamylase, protease and esterifying enzyme, continue to accumulated until reached 468.26 U/mL, 143.65 U/mL, 30.93 U/mL, respectively at the ninth day. The content of succinic acid was incresed at first and then decreased during the growth of Monascus purpureus, while the contents of glucoamylase, protease and esterifying enzyme were basically corresponded with the biomass, increased slowly at Monascus purpureus growth anaphase.
出处
《食品科技》
CAS
北大核心
2014年第10期39-42,共4页
Food Science and Technology
基金
山西省青年科技研究基金项目(2012021025-1)
关键词
红曲霉
琥珀酸
糖化酶
酯化酶
蛋白酶
Monascus purpureus
succinic acid
glucoamylase
sterifying enzyme
protease
