中国粮油学报
中國糧油學報
중국량유학보
JOURNAL OF THE CHINESE CEREALS AND OILS ASSOCIATION
2010年
2期
107-112
,共6页
绿色木霉%纤维素酶系%分泌特性%葡萄糖%蛋白胨
綠色木黴%纖維素酶繫%分泌特性%葡萄糖%蛋白胨
록색목매%섬유소매계%분비특성%포도당%단백동
Trichoderma viride%cellulase system%secretory characteristic%glucose%peptone
采用正交试验法分析出绿色木霉3.3711液体发酵产纤维素酶系各组分的最适酶解条件,其组合分别为C_1(pH 5.0、45℃),Cx(pH 3.5、55℃)和βG(pH4.5、65℃).在液体基础产酶培养基发酵条件下,三种组分酶的最高酶活分别为53.6、185.2、79.3 u/mL,比酶活分别为46.6、167.7、71.8 u/mg,最高的酶活形成时间分别为9、10、10 d.添加质量分数0.0005～0.003的葡萄糖,三种组分酶最高酶活分别降低了27.4%～38.4%、25.5%～35.5%、14.0%～52.3%,C_1和Cx的最高酶活形成时间分别缩短为4～7、5 d,C_1和βG比酶活分别降低了20.8%～35.4%、25.8%～64.5%;添加质量分数0.0005～0.01的蛋白胨,提高了C1和Cx最高酶活(分别为0.9%～199.6%、2.1%～45.1%),缩短了C_1和Cx的最高酶活形成时间(分别为4～7、4 d),降低了βG的最高酶活(5.9%～34.2%)和比酶活(35.2%～87.3%),对C_1和Cx比酶活的增减效应存在浓度依赖性,质量分数0.0005时分别提高50.0%、65.4%.两种添加物均能明显改变C_1和Cx的分泌变化规律,对βG酶影响极小.
採用正交試驗法分析齣綠色木黴3.3711液體髮酵產纖維素酶繫各組分的最適酶解條件,其組閤分彆為C_1(pH 5.0、45℃),Cx(pH 3.5、55℃)和βG(pH4.5、65℃).在液體基礎產酶培養基髮酵條件下,三種組分酶的最高酶活分彆為53.6、185.2、79.3 u/mL,比酶活分彆為46.6、167.7、71.8 u/mg,最高的酶活形成時間分彆為9、10、10 d.添加質量分數0.0005～0.003的葡萄糖,三種組分酶最高酶活分彆降低瞭27.4%～38.4%、25.5%～35.5%、14.0%～52.3%,C_1和Cx的最高酶活形成時間分彆縮短為4～7、5 d,C_1和βG比酶活分彆降低瞭20.8%～35.4%、25.8%～64.5%;添加質量分數0.0005～0.01的蛋白胨,提高瞭C1和Cx最高酶活(分彆為0.9%～199.6%、2.1%～45.1%),縮短瞭C_1和Cx的最高酶活形成時間(分彆為4～7、4 d),降低瞭βG的最高酶活(5.9%～34.2%)和比酶活(35.2%～87.3%),對C_1和Cx比酶活的增減效應存在濃度依賴性,質量分數0.0005時分彆提高50.0%、65.4%.兩種添加物均能明顯改變C_1和Cx的分泌變化規律,對βG酶影響極小.
채용정교시험법분석출록색목매3.3711액체발효산섬유소매계각조분적최괄매해조건,기조합분별위C_1(pH 5.0、45℃),Cx(pH 3.5、55℃)화βG(pH4.5、65℃).재액체기출산매배양기발효조건하,삼충조분매적최고매활분별위53.6、185.2、79.3 u/mL,비매활분별위46.6、167.7、71.8 u/mg,최고적매활형성시간분별위9、10、10 d.첨가질량분수0.0005～0.003적포도당,삼충조분매최고매활분별강저료27.4%～38.4%、25.5%～35.5%、14.0%～52.3%,C_1화Cx적최고매활형성시간분별축단위4～7、5 d,C_1화βG비매활분별강저료20.8%～35.4%、25.8%～64.5%;첨가질량분수0.0005～0.01적단백동,제고료C1화Cx최고매활(분별위0.9%～199.6%、2.1%～45.1%),축단료C_1화Cx적최고매활형성시간(분별위4～7、4 d),강저료βG적최고매활(5.9%～34.2%)화비매활(35.2%～87.3%),대C_1화Cx비매활적증감효응존재농도의뢰성,질량분수0.0005시분별제고50.0%、65.4%.량충첨가물균능명현개변C_1화Cx적분비변화규률,대βG매영향겁소.
By adopting orthogonal test, the optimal enzymolysis condition for respective components of cellulase system from Trichoderma viride 3. 3711 induced liquid fermentation are found to be pH 5.0, 45 ℃ for enzyme C1, pH 3.5, 65 ℃ for enzyme Cx, and pH 4.5, 65 ℃ for enzyme βG. Under the condition of liquid state and basic cultivation fermentation, the highest enzyme activity (HEA) of the three components are 53.6, 185.2 and 79.3 u/mL, enzyme activity ratio (EAR) are 46.6, 167.7 and 71.8 u/mg, formation time of highest enzyme activity (FTHEA) are 9, 10 and 10 d, respectively. Addition of 0.05%～0.3% glucose leads to decreasing HEA of the three components by 27.4%～38.4%, 25.5%～35.5% and 14.0%～52.3%, shortening FTHEA of C1 and Cx to 4～7 and 5 d, and decreasing EAR of C1 and βG by 20.8%～35.4% and 25.8%～64.5%, respectively. Addition of 0.05%～1.0% peptone leads to increasing HEA of CI and Cx by 0.9%～199.6% and 2.1%～45.1%, shortening FTHEA of C1 and Cx to 4～7 and 4 d, and decreasing HEA and EAR of βG by 5.9%～34.2% and 35.2%～87.3%, respectively. The effects of peptone on EAR of C1 and Cx are concentration dependent and concentration 0.05% leads to increasing the effects by 50.0% and 65.4%, respectively. Regarding to the rule of enzyme secretion of respective components, glucose and peptone both show a certain effect on C1 and Cx and few effect on βG.
