黑曲霉1504产葡萄糖氧化酶的ARTP诱变、产酶条件优化及改良面粉品质的研究
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- 英文论文题名：Study on the ARTP mutation,enzyme producing condition and improving flour quality of glucose oxidase from Aspergillus niger 1504
- 论文作者：朱运平 ; 褚文丹 ; 黎芳 ; 李秀婷
- 英文论文作者：Zhu Yunping ; Chu Wendan ; Li Fang ; Li Xiuting ; Beijing Advanced Innovation Center for Food Nutrition and Human Health ; Beijing Technology & Business University(BTBU) ; Beijing Engineering and Technology Research Center of Food Additives ; Beijing Technology & Business University(BTBU) ; School of Food and Chemical Engineering ; Beijing Technology and Business University ; Beijing Laboratory for Food Quality and Safety ; Beijing Technology & Business University(BTBU)
- 年：2016
- 作者机构：北京食品营养与人类健康高精尖创新中心(北京工商大学);北京市食品添加剂工程技术研究中心(北京工商大学);北京工商大学食品学院;食品质量与安全北京实验室(北京工商大学);
- 论文关键词：葡萄糖氧化酶 ; ARTP诱变 ; 产酶条件优化 ; 面粉品质
- 英文论文关键词：glucose oxidase ; ARTP mutation ; enzyme producing condition optimization ; flour quality
- 会议召开时间：2016-11-09
- 会议录名称：中国食品科学技术学会第十三届年会论文摘要集
- 英文会议录名称：Abstracts of the 13th Annual Meeting of CIFST
- 语种：中文
- 分类号：TQ925;TS211.4
- 学会代码：ZGSP
- 会议名称：中国食品科学技术学会第十三届年会
- 会议地点：中国北京
- 主办单位：中国食品科学技术学会
- 学会名称：中国食品科学技术学会
- 页数：2
- 文件大小：100k
- 原文格式：O
- 会议级别：全国
摘要
运用新型诱变方法常温常压等离子体诱变(ARTP)对产葡萄糖氧化酶(GOD)菌株黑曲霉1504进行诱变育种,并通过响应面分析法优化产酶条件,将所获得GOD用于面粉品质改良。ARTP诱变获得酶活力提高较大的正突变菌株12株,其中2株菌株A117、A158的产酶活力提高至原始菌株的3.17倍和3.31倍,分别达到172.72 U/ml和180.74 U/ml。通过响应面分析得到优化后的发酵条件为:葡萄糖110.28g/L、牛肉蛋白胨5g/L、硝酸钠5g/L、碳酸钙37.89g/L、KCl 0.5g/L、KH_2PO_4 2g/L、MgSO_4·7H_2O 0.7g/L,自然pH,接种量为0.05(v/V,3×10~6个孢子/mL),30℃下培养4 d,产酶活力达到373.24 U/ml,是优化前的2.02倍,属国内较高的胞外葡萄糖氧化酶生产水平。GOD对面粉品质改良的研究发现,适量添加GOD的面粉吸水率、形成时间,稳定时间及粉质指数都有所增加,面团拉伸阻力明显增大,延伸度有所下降,说明面粉性质得到了一定的改良。
A new mutation method of room temperature and atmospheric pressure plasma mutagenesis(ARTP) was used to improve the production of glucose oxidase(GOD) from strains of Aspergillus niger 1504.The optimization of fermentation conditions by response surface analysis and the effect of GOD on the quality of flour were investigated.12 strains of positive mutant strain were obtained by ARTP mutation.The GOD activity of the mutated strain A117 and A158 reached 172.72 U/ml and180.74 U/ml,respectively,which were 3.17 and 3.31 times of the original strain.By response surface analysis,optimization of fermentation conditions for GOD was as follows:0.7 g / L of glucose 110.28 g/L and beef peptone 5 g / L sodium nitrate and 5 g / L,calcium carbonate 37.89 g/L,KC10.5g/L,KH_2PO_42g/L,MgSO_47H_2O,natural pH,inoculation amount is 0.05(v/V,3 × 10~6 spores / ml).Under the optimal conditions cultured for 4d at 30℃,the enzyme activity reached 373.24 U / ml which belongs to the domestic high extracellular GOD production level.God flour quality improvement study found that adding God flour water absorption rate,formation time,stability time and Farinograph index increased,significantly increases the tensile resistance of dough.The degree of extensibility decreased,indicating that the flour properties had been improved.
A new mutation method of room temperature and atmospheric pressure plasma mutagenesis(ARTP) was used to improve the production of glucose oxidase(GOD) from strains of Aspergillus niger 1504.The optimization of fermentation conditions by response surface analysis and the effect of GOD on the quality of flour were investigated.12 strains of positive mutant strain were obtained by ARTP mutation.The GOD activity of the mutated strain A117 and A158 reached 172.72 U/ml and180.74 U/ml,respectively,which were 3.17 and 3.31 times of the original strain.By response surface analysis,optimization of fermentation conditions for GOD was as follows:0.7 g / L of glucose 110.28 g/L and beef peptone 5 g / L sodium nitrate and 5 g / L,calcium carbonate 37.89 g/L,KC10.5g/L,KH_2PO_42g/L,MgSO_47H_2O,natural pH,inoculation amount is 0.05(v/V,3 × 10~6 spores / ml).Under the optimal conditions cultured for 4d at 30℃,the enzyme activity reached 373.24 U / ml which belongs to the domestic high extracellular GOD production level.God flour quality improvement study found that adding God flour water absorption rate,formation time,stability time and Farinograph index increased,significantly increases the tensile resistance of dough.The degree of extensibility decreased,indicating that the flour properties had been improved.
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