将Native制备电泳应用于Rhizopus microsporus var. chinensis中2个葡萄糖淀粉酶同工酶的分离,考察了电泳缓冲系统、凝胶浓度和凝胶长度对分离效果的影响。结果表明:先使用Ornstein-Davis系统分离同工酶,再使用0.02mol/L,pH6.2的NaAc.CH...将Native制备电泳应用于Rhizopus microsporus var. chinensis中2个葡萄糖淀粉酶同工酶的分离,考察了电泳缓冲系统、凝胶浓度和凝胶长度对分离效果的影响。结果表明:先使用Ornstein-Davis系统分离同工酶,再使用0.02mol/L,pH6.2的NaAc.CH3COOH缓冲液洗脱,在长度为6cm的7%的Native电泳胶上,2个性质相近仅电泳迁移率略有差别的同工酶能有效分离。分离回收的蛋白质可保持其活力,便于后续研究。展开更多
A novel technology for lead removal with nonliving Rhizopus oligosporus immobilized in calcium alginate was studied. The results show that the main influencing factors include pH value and interfering cations. pH valu...A novel technology for lead removal with nonliving Rhizopus oligosporus immobilized in calcium alginate was studied. The results show that the main influencing factors include pH value and interfering cations. pH value has different effects on biosorption of various heavy metals and lead adsorption can be proceeded by controlling pH value in a range of 2–5; interfering cations especially Cu(II) can make the adsorption amount of Pb(II) decrease by immobilized Rhizopus oligosporus. Desorption efficiency of different eluants and kinetics were investigated. Citrate acid with concentration of 0.3 mol ? L?1 is the best for the elution of Pb(II) and desorption rate is over 98%when the reaction equilibrium reaches 3 h. Immobilized biomass keeps high lead biosorption capacity after five cycles of regeneration.展开更多
Fermented soybean is one of the traditional foods widely consumed in many Asian countries. Most products（i.e., Natto, Jang, Kinema and Thua nao） are produced mainly by the bacterial activity. This study was performe...Fermented soybean is one of the traditional foods widely consumed in many Asian countries. Most products（i.e., Natto, Jang, Kinema and Thua nao） are produced mainly by the bacterial activity. This study was performed as a part of the program to improve the soybean fermentation, and a use of the co-culture between the bacterium Bacillus subtilis and the fungus Rhizopus oligosporus was selected. For fermentation, the raw soybeans were washed, sterilized by autoclaving, and inoculated with a mixed microbial starter culture of B. subtilis（102 CFU · g-1） and R. oligosporus（102 conidia · g-1）. The Free Amino Acid（FAA） contents were then investigated by using High Performance Liquid Chromatography（HPLC）. The results showed that the amounts of FAAs and essential amino acids in the fermented soybean samples were found at significantly higher concentration when compared to those of the cooked, non-fermented soybean samples（p〈0.05）. These data indicated that an involvement of microbial fermentation helped to accelerate an increase of FAA. The food compositional data were useful as a reference（and/or guidance） for the nutritional value, when compared to other fermented soybeans and related products.展开更多
文摘将Native制备电泳应用于Rhizopus microsporus var. chinensis中2个葡萄糖淀粉酶同工酶的分离,考察了电泳缓冲系统、凝胶浓度和凝胶长度对分离效果的影响。结果表明:先使用Ornstein-Davis系统分离同工酶,再使用0.02mol/L,pH6.2的NaAc.CH3COOH缓冲液洗脱,在长度为6cm的7%的Native电泳胶上,2个性质相近仅电泳迁移率略有差别的同工酶能有效分离。分离回收的蛋白质可保持其活力,便于后续研究。
文摘A novel technology for lead removal with nonliving Rhizopus oligosporus immobilized in calcium alginate was studied. The results show that the main influencing factors include pH value and interfering cations. pH value has different effects on biosorption of various heavy metals and lead adsorption can be proceeded by controlling pH value in a range of 2–5; interfering cations especially Cu(II) can make the adsorption amount of Pb(II) decrease by immobilized Rhizopus oligosporus. Desorption efficiency of different eluants and kinetics were investigated. Citrate acid with concentration of 0.3 mol ? L?1 is the best for the elution of Pb(II) and desorption rate is over 98%when the reaction equilibrium reaches 3 h. Immobilized biomass keeps high lead biosorption capacity after five cycles of regeneration.
基金Supported by the Asia Research Centre,Chulalongkorn University(005/2559)Mae Fah Luang University
文摘Fermented soybean is one of the traditional foods widely consumed in many Asian countries. Most products（i.e., Natto, Jang, Kinema and Thua nao） are produced mainly by the bacterial activity. This study was performed as a part of the program to improve the soybean fermentation, and a use of the co-culture between the bacterium Bacillus subtilis and the fungus Rhizopus oligosporus was selected. For fermentation, the raw soybeans were washed, sterilized by autoclaving, and inoculated with a mixed microbial starter culture of B. subtilis（102 CFU · g-1） and R. oligosporus（102 conidia · g-1）. The Free Amino Acid（FAA） contents were then investigated by using High Performance Liquid Chromatography（HPLC）. The results showed that the amounts of FAAs and essential amino acids in the fermented soybean samples were found at significantly higher concentration when compared to those of the cooked, non-fermented soybean samples（p〈0.05）. These data indicated that an involvement of microbial fermentation helped to accelerate an increase of FAA. The food compositional data were useful as a reference（and/or guidance） for the nutritional value, when compared to other fermented soybeans and related products.
