摘要
利用超声波破碎法对Delftia sp. X-a12进行细胞破碎,研究超声波输出功率(W)、工作总时间(min)、菌体质量浓度(g/mL)对细胞破碎的效果,以香草酸脱羧酶酶比活为评判标准。通过单因素试验和响应面试验,获得香草酸脱羧酶酶比活较高的提取条件:超声波输出功率450 W、处理总时间18 min、菌体质量浓度0.12 g/mL,此条件下香草酸脱羧酶酶比活为541.27 U/mL。对粗酶液进行(NH4)2SO4分级沉淀,当(NH4)2SO4饱和度达到60%时,酶比活达到最大,为633.34 U/mL。
Cell disruption of Delftia sp. X-a12 was carried out by ultrasonication method. The ultrasonic output power, each irradiation time, total working time, and bacterial mass concentration were studied. The effect of cell disruption was judged by vanillic acid decarboxylase activity. Through single factor test and response surface test, the extraction condition of vanillic acid decarboxylase activity was obtained that ultrasonic output power 450 W, total treatment time 18 min, and cell mass concentration 0.12 g/mL. Under such condition, the vanillic acid decarboxylase enzyme ratio vitality was 541.27 U/mL. The crude enzyme solution was subjected to(NH4)2SO4 fractionation precipitation. When the saturation of(NH4)2SO4 reached60%, the enzyme activity reached the maximum, being 633.34 U/mL.
作者
周金虎
毛志海
陈茂彬
方尚玲
ZHOU Jinhu;MAO Zhihai;CHEN Maobin;FANG Shangling(Key Laboratory of Fermentation Engineering (Hubei University of Technology), Ministry of Education, Hubei Collaborative Innovation Center for Industrial Fermentation, Hubei Key Laboratory of Industrial Microbiology,Wuhan 430068;Hubei Huaxin Pharmaceutical Co., Ltd.,Xianning 437400)
出处
《食品工业》
CAS
北大核心
2019年第7期155-159,共5页
The Food Industry
基金
“十三五”国家重点研发计划项目中的重点课题子课题(2016YFD0400500)“传统酿造食品风味与品质调控及新型酿造技术创制”
