亚麻脱胶菌发酵条件的优化及酶的粗提

Optimization of Fermentation Conditions of Flax Degumming Bacterium and Extraction of Enzymes

本研究采用正交实验法对亚麻脱胶菌假单胞菌DA10(CGMCC No.3851)进行发酵条件的优化。通过试验探讨了发酵初始pH、温度和时间对假单胞菌发酵效果的影响,其中发酵效果通过纤维素酶,果胶酶,木聚糖酶的活性来反映。结果表明:当发酵初始pH值为7,发酵温度为40℃,时间为12h时,发酵效果最优。其中pH值对亚麻脱胶菌的发酵影响最大,其次是温度,而时间对其影响相对较小。在最优发酵条件下,利用硫酸铵盐析法分级沉淀发酵液中主要的亚麻脱胶酶,通过测定相对酶活得到各个酶硫酸铵盐析的饱和度范围,进行大量盐析,并与商业酶进行比对。结果表明粗提混合酶的脱胶效果要优于商品酶,说明粗提果胶酶有较好的应用前景。

In this research, an orthogonal experiment was used to optimize the fermentation conditions of flax degumming Pseudomonas sp. DA10 （ CGMCC No. 3851 ）. The influential factors of pH, temperature and time on fermentation were studied. And the fermentation efficiency was estimated according to cellulase, pectinase, xylanase activities. The results showed that the optimal fermentation effect was achieved when the initial pH was 7 , temperature was 40 ℃, and time was 12 h. pH was the main influential factor during fermentation, followed by temperature, and time. Then ammonium sulfate was used to salt out the the main degumming enzymes from the fermentation liquid, and the relative enzyme activity and and their corresponding ammonium sulfate saturation ranges were determined. The effect of degumming was compared with commercial enzymes. The results showed that this crude enzymes mixture had a better degumming effect than the commercial one, so it could be considered being used in the future.