以黑曲霉生产面包品质改良复合酶的研究

Study on the Production of Compound Enzymes for Improving Bread Quality by Aspergillus niger

从粮食样品中分离并筛选出 1株可同时产生α 淀粉酶 (FAA)和葡萄糖氧化酶(GOD)的黑曲霉菌株。经试验表明 ,该菌株在适宜的条件下可稳定产生FAA 2 0 0u/mL以上 ,GOD 1 5u/ g以上。产生的 2种复合酶在pH 6～ 7下可表现最高酶活力 ,酶作用的适宜温度为 3 0～ 40℃ ,40℃下保温 3 0min酶活降低 5 0 %左右 ,在 60℃以上 2种酶均基本无活性 。

An Aspergillus niger strain with α amylase(FAA) and glucose oxidase(GOD) activity were obtained from grain samples The strain could produce constantly FAA and GOD with above 200?u/mL and 1 5?u/g respectiviely in optimial conditions The two enzymes reached the highest activities at pH?6～7 and 30～40℃ The activities of enzymes decrease about 50% at 40℃ for 30 minutes and almost to zero at 60℃ These properties fitted the two enzymes for improving quality of bread