摘要
研究青霉菌种P1固体培养生产α-葡萄糖苷酶的发酵条件,固体培养条件下培养基中碳源、氮源及添加物对青霉P1产α-葡萄糖苷酶的影响以及青霉P1产α-葡萄糖苷酶的最适温度、pH、热稳定性及pH稳定性等酶学特性。
The activity of α-glucosidase of aspergillus niger, A. oryzae and Penicillum was determined by using maltose as substrates. The ability for the transgluosylation of α-glucosidase from penicillium sp. P1 and conditions such as effects of carbon sources, nitrogen sources and additives in solid state fermentation and the enzymatic characteristics such as the optimal temperature, optimal pH, heat stability and pH stability were also investigated.
出处
《食品科技》
CAS
北大核心
2006年第7期73-76,84,共5页
Food Science and Technology
基金
浙江省自然科学基金项目(Y304087)
关键词
青霉
Α-葡萄糖苷酶
酶学特性
固体发酵
penicillium sp.
α -glucosidase
enzymatic characteristics
solid state fermentation
作者简介
章银军（1977-），男，硕士研究生，研究方向为酶制剂酶工程。
