杏鲍菇产木聚糖酶液态发酵条件优化及酶学性质研究

Study on the Liquid Fermentation Conditions Optimization of Pleurotus eryngii Producing Xylanase and its Enzymatic Properties

利用杏鲍菇（pleurotus eyngii）降解啤酒糟液态发酵生产木聚糖酶,运用单因素与正交试验研究了啤酒糟、玉米芯与麸皮的不同组分、氮源、pH值、培养时间、转速、装瓶量等对产木聚糖酶活力的影响,并对其粗酶的酶学性质进行了研究。结果表明：碳源为3%啤酒糟、1%麸皮和1%玉米芯,氮源为0.5%酵母膏,pH值为5,培养时间为8d,转速为160 r/m in,接种量为10%,装瓶量为100 mL/250mL时,酶活力最高。其粗酶液的最适反应温度为50℃,最适反应pH为6,在pH4~6的范围内酶活性较稳定。但粗酶液的热稳定较差,当温度升至60℃时酶活力损失65%以上。

The Pleurotus eryngii was used to degrade brewer＇s grain for producing xylanase through liquid fermentation.The different factors（such as brewer＇s grains,corn cob,bran,nitrogen,pH value,culture time,speed,volume and bottling capacity,etc.） which can influence xylanase activity were studied by single factor and orthogonal tests and the crude enzyme properties were also characterized.The results showed that： when the carbon source were 3% brewer＇s grain,1% wheat bran and 1% corn cob;nitrogen source 0.5% yeast extract,pH value 5,culturing time 8 days,rotation speed 160 r / min,inoculum 10 %,bottling capacity 100 mL/250mL,the enzyme activity reached its peak.The optimal reaction temperature of the crude enzyme solution is 50 ℃,the optimum reaction pH value 6.During the range of pH4 ~ 6,the enzyme activity is more stable.However,crude enzyme solution was of poor thermal stability,when the temperature rose to 60 ℃,the enzyme activity loss was above 65%.