葡萄糖氧化酶活性变化的分析

Analysis of the changes of the glucose oxidase activity

利用黑曲霉发酵法生产葡萄糖酸钠,起主要作用的酶是葡萄糖氧化酶。发酵中葡萄糖氧化酶活性高低对降糖速率的快慢、葡萄糖酸钠产率高低都起到了关键作用,所以对葡萄糖氧化酶活性变化趋势的研究越发重要。该文将葡萄糖氧化酶存放于不同温度下,随时间延长观察酶活性的变化趋势,从而总结规律,在适当温度下利用合理的检测方法,准确测定酶活性,进而调整生产工艺,利用最优生产工艺增加产品质量和产量。

While Aspergillus niger was used to ferment for producing glucose acid sodium, glucose oxidase played a major role in fermentation. The activity of glucose oxidase was the key to hypoglycemic rate and production rate of sodium gluconate. So it is important to study changes of glucose oxidase activity. In this article, the glucose oxidase was stored in different temperatures. Regularities correlated to the changes of glucose oxidase activity were summarized. The reasonable testing methods were used to determine enzyme activity at the appropriate temperature. At last, the quality and production was increased with the optimal process.