酸性生淀粉酶产生菌的筛选及酶学性质研究

Screening of strains producing acid raw-starch amylase and enzymatic properties

酸性生淀粉酶在淀粉制糖中具有重要的开发价值。本实验从醋厂醋渣、淀粉厂排污口泥土分离到酸性条件下α-淀粉酶活力较高的三株菌,其中B-5所产α-淀粉酶最适pH为5.0,为酸性α-淀粉酶。对三株菌粗酶液降解生淀粉的能力进行比较,可知B-5、B-1降解生淀粉能力较强,而B-6虽然有较高的α-淀粉酶活力,但其生淀粉降解能力却较低,粗酶液降解后的生淀粉电镜图片也说明了此结果。

Acid raw-starch amylase has an important exploitation value in starch-saccharide production, 3 strains from residues of vinegar brewing and soils near outfall of starch factory which show high α-amylase activity under pH5.0 were isolated. Only the α-amylase produced by strain B-5 had an optimum pH of 5.0 and so belonging to the acid α-amylase. Comparison of the ability to degrade raw starch of these 3 crude enzymes showed that both B-5 and B- 1 enzymes had the strong degradation role on raw starch, while B-6 enzyme had the weakly role though its α-amylase is higher than B-5.The SEM figures of raw starch granules after degradation also proved these results.