摘要
为了考察不同淀粉质原料对出芽短梗霉生物合成普鲁兰多糖的影响,本文分别选用来源于木薯、玉米、马铃薯、红薯和小麦等作物的淀粉作为碳源发酵生产普鲁兰多糖。结果发现,木薯淀粉有利于普鲁兰多糖的生物合成,最高产量达到23.96 g/L;红薯淀粉则不利于普鲁兰多糖的合成,显著(P<0.05)降低了普鲁兰多糖的产量和分子量。进一步地,对普鲁兰多糖分批发酵动力学参数和生理学指标进行分析比较,发现木薯淀粉提高了普鲁兰多糖合成关键酶活性和胞内前体物质尿苷二磷酸葡萄糖的含量,进而提高了普鲁兰多糖的合成能力和产量;而红薯淀粉则提高了普鲁兰多糖降解酶活性,显著(P<0.05)降低了普鲁兰多糖的分子量。对普鲁兰多糖分批发酵碳源成本进行估算,发现利用木薯淀粉合成普鲁兰多糖的碳源成本只有葡萄糖对照组的56.6%。该研究结果为普鲁兰多糖的廉价高效生产提供了可行的技术参考。
In order to investigate the effect of different starch raw materials on pullulan biosynthesis by Aureobasidium pullulans,the starch derived from such crops as cassava,corn,potato,sweet potato and wheat was separately used as carbon source for fermentative production of pullulan polysaccharide.The results showed that cassava starch was beneficial to the biosynthesis of pullulan polysaccharide,and the maximum pullulan yield of 23.96 g/L was obtained.Sweet potato starch was not conducive to the biosynthesis of pullulan polysaccharide,and significantly(P<0.05)reduced the yield and molecular weight of pullulan polysaccharide.Moreover,the analysis and comparison of kinetic parameters and physiological indicators involved in batch fermentation of pullulan polysaccharide was carried out.It was found that cassava starch increased the activities of key enzymes for pullulan polysaccharide biosynthesis and intracellular contents of precursor glucose uridine diphosphate,thereby improved the cell biosynthesis capacity and yield of pullulan polysaccharide.However,sweet potato starch increased the activities of pullulan-degrading enzymes and significantly(P<0.05)decreased the molecular weight of pullulan polysaccharide.The cost of carbon source for batch fermentation of pullulan polysaccharide was evaluated.The results showed that the cost of carbon source for the biosynthesis of pullulan polysaccharide from cassava starch was only 56.6%of that from glucose control group.The results presented in this study would provide one feasible technical reference for the cheap and efficient production of pullulan polysaccharide.
作者
潘真清
章兵
王顺民
PAN Zhenqing;ZHANG Bing;WANG Shunmin(College of Biological and Food Engineering,Anhui Polytechnic University,Wuhu 241000,China)
出处
《食品工业科技》
CAS
北大核心
2023年第12期124-129,共6页
Science and Technology of Food Industry
关键词
普鲁兰多糖
出芽短梗霉
淀粉质原料
生理机制
pullulan polysaccharide
Aureobasidium pullulans
starch raw material
physiological mechanism
