文献类型：期刊文献

中文题名：NaCl浓度对酱油生产中米曲霉产氨肽酶的影响

英文题名：Effect of NaCl Concentration on Aminopeptidase Produced by Aspergillus oryzae in Soy Sauce Production

作者：张艳芳[1];饶远[1];孟广超[1,2];王选年[1]

第一作者：张艳芳

机构：[1]新乡学院生物技术研究中心,河南新乡453003;[2]郑州大学生命科学学院,郑州450001

第一机构：新乡学院生命科学技术学院

年份：2019

卷号：44

期号：10

起止页码：73-76

中文期刊名：中国调味品

外文期刊名：China Condiment

收录：CSTPCD;;北大核心:【北大核心2017】；

基金：新乡学院科技创新团队支撑项目(XXUTD20170106)

语种：中文

中文关键词：米曲霉;氨肽酶;NaCl浓度;酶活力;酱油

外文关键词：Aspergillus oryzae;aminopeptidase;NaCl concentration;enzyme activity;soy sauce

摘要：文章讨论了NaCl浓度对一株米曲霉产氨肽酶酶活力的影响,发现在含有3%NaCl的培养基上培养,对米曲霉产氨肽酶的能力有一定的促进作用,最高酶活力为28.432 U/mL,较不含NaCl时提高了11.49%,继续提高NaCl含量则会抑制米曲霉产氨肽酶活力;在含有10%NaCl的磷酸盐缓冲溶液中测定得到最高氨肽酶活力为26.258 U/mL,较未添加NaCl时提高了5.29%,继续提高NaCl含量同样会抑制氨肽酶活力;经含3%NaCl培养基驯化培养后,米曲霉产氨肽酶的耐盐性得到一定程度的提高,氨肽酶活力在15%NaCl环境中最高,为29.884 U/mL,较未经NaCl驯化培养时盐浓度提高了5%,酶活力提高了13.81%。
The effect of NaCl concentration on the aminopeptidase activity produced by Aspergillus oryzae is discussed.It is found that the aminopeptidase capacity produced by Aspergillus oryzae is promoted after being cultured on the medium contained 3%NaCl,the highest activity of aminopeptidase is 28.432 U/mL,which is 11.49%higher than that without NaCl,but continue to increase NaCl concentration will inhibit the activity of aminopeptidase produced by Aspergillus oryzae.The highest aminopeptidase activity is 26.258 U/mL in the phosphate buffer solution containing 10%NaCl,which is 5.29%higher than that without NaCl,continue to increase NaCl concentration will inhibit the activity of aminopeptidase.After acclimatization and cultivation with 3%NaCl medium,the salt tolerance of aminopeptidase produced by Aspergillus oryzae is improved to some extent.The activity of aminopeptidase is the highest of 29.884 U/mL in 15%NaCl concentration,which is 5%higher than that without acclimatization and cultivation of NaCl,and the enzyme activity is increased by 13.81%.