真菌α-淀粉酶固态发酵工艺及酶学性质研究%STUDY ON SOLID-STATE FERMENTATION TECHNOLOGY AND PROPERTIES OF FUNGUS α-AMYLASE
河南省科学院,生物研究所,郑州,450008 郑州海韦力食品工业有限公司,郑州,450044
2008-02-04
米曲霉 固态发酵 工艺条件 酶学性质
通过对米曲霉ZLF13固态发酵生产真菌α-淀粉酶的培养基要求及发酵工艺条件进行研究,结果表明,以麸皮和适量淀粉为主要原料,添加1号复合无机盐,保持培养基水体积分数为60%~65%,控制培养温度30~34℃,发酵周期65~70 H.中试平均酶活力1 283 U/G.通过对其酶学性质的研究发现,米曲霉ZLF13所产真菌α-淀粉酶最适作用温度为55℃,最适作用PH值为4.8~5.4;65℃以上迅速失活.%In this paper,mediums and culture condition in solid-state fermentation for produce of Fungus α-Amylase was studied.The results showed that wheat bran medium,completed starch and compound salt 1 and kept the water content 60 %~65 % and controled the development temperature 30~34 ℃ and kept the ferment period 65~70 h,was utilized to produce Fungus α-Amylase.The average level of producing on the pilot fermentation reached 1 283 U/g during 65~70 h.The properties of Fungus α-Amylase produced by ZLF13 showed that the optimal activity temperature was 55 ℃ and the optimal activity pH was at the range of 4.8~5.4.Most of the enzyme was out of activity quickly when incubating at a certain temperature higher than 65 ℃.
