摘要
以果胶酶和纤维素酶活力为指标,采用单因素试验研究了黑曲霉102-ZL固态发酵产果胶复合酶的工艺条件。通过单因素试验确定了3个对酶活力影响较大的因素,采用响应面分析法对培养基的初始pH、料水比和硫酸铵添加量进行了分析,建立了影响因素与响应值之间的回归方程。优化后适宜培养条件及培养基组成为:麸皮∶稻草=3∶2,初始pH5.5,硫酸铵添加量为5.5%,料水比1∶2.8,培养周期为72 h。优化后果胶酶和纤维素酶活力分别可达2987.31 U/g(干曲)和600.04 U/g(干曲)。
The technological conditions of solid state fermentation of Aspergillus niger 102-ZL,which produced pectin compound enzyme were studied by single factor experiment,and taking the activity of pectinase and cellulase as an index.The three great influenced factors to the enzyme activity were determined by single factor experiment.The initial pH,the ratio of material to water and the addition of（NH4）2SO4 were analyzed using response surface methodology,and the equation of polynomial regression was established between those factors and the response.The optimal conditions and medium were： wheat bran∶straw=3∶2,initial pH5.5,addition of（NH4）2SO4 5.5%,ratio of material to water 1∶2.8,culture period 72 h.The activity of pectinase and cellulase were 2987.31 U/g（drymedium）and 600.04 U/g（drymedium）respectively.
出处
《食品科技》
CAS
北大核心
2010年第9期8-12,共5页
Food Science and Technology
基金
黑龙江省教育厅科学技术研究项目(11531412)
关键词
黑曲霉
果胶复合酶
固态发酵
响应面分析
Aspergillus niger
pectin compound enzyme
solid state fermentation
response surface analysis
作者简介
田英华（1975-），女，硕士，讲师，研究方向为生物工程。
