摘要
为了获得能够高效降解牛骨胶原蛋白的新型胶原蛋白酶,以蜡样芽孢杆菌(Bacillus cereus MBL13-U)为出发菌种,以胶原蛋白酶活力为检测指标,对影响发酵的4个因素(菌种接种量、发酵温度、p H、发酵时间)进行单因素试验。通过四元二次正交旋转组合试验,确定了B.cereus MBL13-U菌株发酵制备胶原蛋白酶的最佳工艺。当菌种接种量4%(体积分数)、发酵温度35℃、初始p H6.4、发酵时间46 h时,胶原蛋白酶活力达(92.31±1.13)U/m L。将其作用于牛骨胶原蛋白,通过扫描电子显微镜对酶解过程中的牛骨胶原蛋白进行结构分析。分析结果表明:酶解破坏了牛骨胶原蛋白原本完整的表面结构,使其所含的Ⅰ型胶原蛋白更多地暴露在表面,加快水解。
To obtain the new collagenase which could efficiently degrade bovine bone collagen,the Bacillus cereus MBL13-U was used as the starting strain,and the collagenase activity was used as an indicator.The single factor experiment was performed on four factors(inoculation amount of strain,fermentation temperature,initial p H,and fermentation time),respectively.Through four-factor quadric orthogonal rotation experiment,the optimum process of fermentation for production of bovine bone collagenase by B.cereus MBL13-U was acquired.When inoculation amount of strain was 4%(volume fraction),fermentation temperature was 35 ℃,initial p H was 6.4 and fermentation time was 46 h,the activity of collagenase was(92.31 ± 1.13) U/mL.Then bovine bone collagen was disposed by the collagenase.The structural properties of bovine bone collagen in enzymolysis were characterized by scanning electron microscope.The results show that the intact surface structure of bovine bone collagen is destroyed by the enzymolysis,so the type I collagen is more exposed to the surface and the hydrolysis is faster.
作者
刘丽莉
李丹
杨陈柳
梁严予
李玉
LIU Lili;LI Dan;YANG Chenliu;LIANG Yanyu;LI Yu(Food & Bioengineering School,Henan University of Science & Technology,Louyang 471023,China)
出处
《河南科技大学学报（自然科学版）》
CAS
北大核心
2018年第1期68-72,8-9,共6页
Journal of Henan University of Science And Technology:Natural Science
基金
国家自然科学基金项目(31401622)
河南省重点攻关基金项目(152102110080)
河南省教育厅自然科学研究基金项目(13A550255)
公益性行业(农业)科研专项基金项目(201303084)
河南科技大学高级别项目培育基金项目(2013ZCX012)
