摘要
为研究黑曲霉CICC 2475产β-葡萄糖苷酶的发酵条件及其分离纯化过程。利用JMP 7.0中的神经网络平台,对黑曲霉CICC 2475产β-葡萄糖苷酶的发酵条件进行了优化。通过硫酸铵分级盐析,DEAE-52阴离子交换层析和Sephacryl S-300 High resolution对粗酶液进行纯化,采用SDS-PAGE凝胶电泳测定其分子量。实验结果表明,黑曲霉产酶的最佳发酵条件:接种量11.0%、初始p H5.6、发酵时间130.0 h、装液量70.0 m L,在该条件下所产β-葡萄糖苷酶的酶活力达118.73 U/m L;经离子交换和凝胶色谱层析可有效纯化β-葡萄糖苷酶,得其分子量约为1.3×105。
To find the conditions of fermentation and purification process of β-glucosidase from Aspergillus niger CICC 2475. The fermentation conditions of β-glueosidase from Aspergillus niger CICC 2475 were optimized by artificial neural network in JMP 7.0.The crude enzyme was precipitated with ammonium sulfate,purified with DEAE-52 anion exchange chromatography and Sephacryl S-300 High resolution, and the enzyme molecular weights were identified by SDS- PAGE. The results showed that, the optimal fermentation conditions were as follows,inoculation amount 11.0% ,initial pH5.6 ,fermentation time 130 h and broth content 70.0 mL, at this point, the enzyme activity reached 118.73 U/mL.The β-glucosidase could be efficiently purify by anion exchange chromatography and gel chromatography, and the enzyme molecular weights were about 1.3 × 105.
出处
《食品工业科技》
CAS
CSCD
北大核心
2017年第5期174-178,190,共6页
Science and Technology of Food Industry
基金
亚热带果蔬加工与利用技术研究(广东省教育厅创新强校工程项目2013050214)
