根霉PE-8菌株淀粉降解酶类的研究菌株的选育及其酶解淀粉产物的鉴定(I)

食品科学 ›› 2002, Vol. 23 ›› Issue (11): 34-37.

根霉PE-8菌株淀粉降解酶类的研究菌株的选育及其酶解淀粉产物的鉴定(I)

刘建军, 姜鲁燕, 赵祥颖, 李丕武, 田延军, 张家祥

天津科技大学，山东省食品发酵工程重点实验室

出版日期:2002-11-15 发布日期:2011-12-31

Study on Rhizopus Species Mutant PE - 8 - a Starch Degradation Enzyme (I) Strain Isolation and Assay on Hydrolyzate of Its Enzymatic Catalysis

LIU Jian-Jun, JIANG Lu-Yan, ZHAO Xiang-Ying, LI Pi-Wu, TIAN Yan-Jun, ZHANG Jia-Xiang

Online:2002-11-15 Published:2011-12-31

摘要/Abstract

摘要： 从淀粉厂土样等样品中分离筛选到一支产淀粉降解酶的根霉菌株P78,经紫外线及Co60辐射诱变和自然分离,获得一支突变菌株PE-8,在麸曲培养基上,46～48℃、固态培养22～24h,酶活力达3000U/g（干）。经高压液相色谱和纸层析分析证明,其分泌的淀粉降解酶类作用于适当液化的玉米淀粉产物中麦芽三糖至麦芽八糖的比例达77.6％、葡萄糖含量仅为3.03％,属于麦芽低聚糖,说明根霉PE-8菌株分泌的淀粉降解酶类不同于葡萄糖淀粉酶或α-淀粉酶,属于低聚糖酶。

关键词: 根霉, 选育, 低聚糖, 低聚糖酶

Abstract: One Rhizopus species P78 which could produce starch degradation enzymes was isolated from soil sample near starch plant. A Rhizplus species mutant PE - 8 a starch degradation enzyme was obtained after the Rhizopus species P78 was treated by U. V., Co60ray. The enzyme activity reached 3000U /g (dry basis) when it was nurtured in wheat bran medium at 46 -48℃ after 22 ~ 24 hours. The starch hydrolyzate formed by the catalysis of the enzymes produced by Rhizopus species mutant PE - 8 was analysed by high performance liquid chromatogra-phy and paper chromatography. The results indicated the percentages of oliosaccharide (G3 - G8) to total sugar of the sample analysed reached 77. 6% , while glucose was only 3. 03% . It was reasoned that the sample analysed was a type of oligosaccharide. For this reason, the enzyme produced by the Rhizopus species mutant PE - 8 belonged to oligosaccharidase.

Key words: Rhizopus species , Screening , Oligosaecharide , Oligosaccgaridase

刘建军, 姜鲁燕, 赵祥颖, 李丕武, 田延军, 张家祥. 根霉PE-8菌株淀粉降解酶类的研究菌株的选育及其酶解淀粉产物的鉴定(I)[J]. 食品科学, 2002, 23(11): 34-37.

LIU Jian-Jun, JIANG Lu-Yan, ZHAO Xiang-Ying, LI Pi-Wu, TIAN Yan-Jun, ZHANG Jia-Xiang. Study on Rhizopus Species Mutant PE - 8 - a Starch Degradation Enzyme (I) Strain Isolation and Assay on Hydrolyzate of Its Enzymatic Catalysis[J]. FOOD SCIENCE, 2002, 23(11): 34-37.

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