摘要
文章对卷枝毛霉(Mucor circinelloides)产胞外/胞内脂肪酶的发酵条件及酶学性质进行研究。采用单因素结合正交实验优化发酵条件,考察碳源、氮源、诱导物、初始pH值等因素的影响,确定适宜卷枝毛霉发酵产脂肪酶的发酵参数为葡萄糖80 g/L、酒石酸铵3 g/L、橄榄油15 g/L、初始pH8.0,在30 ℃、150 r/min培养72 h得到最高胞外和胞内脂肪酶活性分别为680 U/L和1400 U/g,比初始胞外/胞内酶活分别提高1.79倍和2.86倍。胞外和胞内脂肪酶的最适温度分别为60 ℃和50 ℃,最适pH均为8.0,在60 ℃以下保温100 h酶活仍保持80%以上,在pH6.0~9.0活性稳定。
It was aimed to optimize the fermentation conditions of lipase produced by Mucor circinelloides and analyze its enzymatic properties.The single factor and orthogonal experiments were adopted to study the major factors that affected the lipase yield,such as carbon,nitrogen,inducer,initial pH,etc.The optimal fermentation parameters were as follows:glucose 80 g/L,ammonium tartrate 3 g/L,olive oil 15 g/L,initial pH 8.0.The extracellular and intracellular lipase activities were 680 U/L and 1200 U/g at 30 ℃,150 r/min for 72 h,which were increased by 1.79-fold and 2.86-fold than the initial activities,respectively.The optimum temperatures for extracellular and intracellular lipase were 60 ℃ and 50 ℃,respectively,and optimum pH for them was 8.0.Moreover,extracellular and intracellular lipase activities remained above 80% after incubation under 60 ℃ for 100 h and both of them were stable at the rang of pH 6.0~9.0.
作者
王艳霞
姜川
李鹏程
张瑶
宋元达
WANG Yanxia;JIANG Chuan;LI Pengcheng;ZHANG Yao;SONG Yuanda(School of Agricultural Engineering and Food Science,Shandong University of Technology,Zibo 255000,China;Affiliated Hospital of Shandong University of Traditional Chinese Medicine,Jinan 250014,China)
出处
《食品科技》
CAS
北大核心
2020年第4期12-18,共7页
Food Science and Technology
基金
山东省重点研发计划项目(2018GSF121013)
淄博市校城融合项目(2017ZBXC169)
山东理工大学大学生创新计划项目(2019104331300-5218)。
关键词
脂肪酶
卷枝毛霉
胞外/胞内
发酵优化
酶学性质
lipase
Mucor circinelloides
extracellular/intracellular
fermentation optimization
enzymatic properties
