摘要
本核酸酶是专门针对目前国际市场上对于天然I+G含量越来越重视,对富含呈味核苷酸(I+ G)的抽提物的需求越来越大而专门研制的酵母抽提物专用酶制剂。它是通过桔青霉培养发酵、膜分离技术提纯精制、真空冷冻干燥而得,可将核酸定向水解为5′-核苷酸的生物酶制剂,可催化RNA或寡核酸的分子上的3′-碳原子羟基与磷酸之间形成的二酯键,使断裂生成四种5′-核苷酸和5′-磷酸寡核苷酸。结合酵母水解工艺,本文研究了核酸酶在酵母抽提物的应用,得出了较优的水解工艺条件:酵母底物浓度为10%～15%,pH=5.0;水解温度T=60℃,水解时间为4h～8h,最后酵母抽提物的呈味核苷酸(I+G)含量由原来的1%～2%提高到8%～10%,达到国内领先水平。
Nuclease is a special enzyme designed for meeting to the demand on extract with plenty of flavor nucleotide （ I ＋ G）, I ＋ G have been pay more and more attention on the global market nowadays. Nuclease is obtained by solid state incubation and fermentation of Penicillium claviforme, barrier separation technic and vacuum freeze drying. It is a kind of enzyme directionally hydrolyzing nucleotide to 5＇- nucleotide, and catalyze RNA and diester linkage between 3＇ -carbon atom hydroxyl in ollgonucleotides molecule. Combining with the processing of yeast hydrolyzing, the essay studied the nuclease application on processing yeast extract, The optimum hydrolyzed condition is： yeast substrate concentration： 10%～ 15%, pH： 5.0, hydrolyzing temperature： 60℃, reaction time： 4h ～8h. The flavor nucleotide （ I ＋ G） yield of yeast extract production promote to 8% ～ 10% compared with 1% -2%. The results reach the national advanced technology.
出处
《中国食品添加剂》
CAS
2008年第C00期194-197,共4页
China Food Additives
