黑曲霉胺氧化酶的粗酶液酶学特性及降解生物胺的研究

Characterization of crude enzyme from Aspergillus niger amine oxidase and study on its degradation of biogenic amines

选取黑曲霉SPFJ05为实验菌种,诱导其产生胺氧化酶。对诱导的黑曲霉菌体破碎后得到含有胺氧化酶的粗酶液,研究粗酶的部分酶学性质并用粗酶液对自制酱油和市售酱油进行处理。实验结果表明,粗酶的最适温度为35℃,最适pH值为7.0;1.0 mmol/L的Cu^(2+)对酶活有激活作用;常见的抑制剂乙二胺四乙酸(EDTA)和巯基乙醇对酶活有明显抑制效果;底物特异性方面,该酶对正己胺的降解率最大为116%,对尸胺的降解率最差为16%。粗酶液对自制酱油中总生物胺的降解率达到78.29%,对市售酱油中总生物胺的降解率达到69.50%。该实验为发酵酱制品中生物胺的去除提供了新的途径。

Aspergillus niger SPFJ05 as experimental strain was induced to produce amine oxidase. The cell of induced A. niger was crushed and then the amine oxidase crude enzyme solution was obtained. The properties of crude enzyme were studied and the crude enzyme solution was used for the treatment of homemade soy sauce and commercial soy sauce. The experimental results showed that the optimum temperature of the crude enzyme solution was 35℃, the optimal pH was 7, and 1.0 mmol/L Cu2＋ had a stimulatory effect on enzyme activity. Ethylene diamine tetraacetie acid （EDTA） and mercapto ethanol had obvious inhibitory effect on enzyme activity; in the aspect of substrate specificity, the maximum degradation rate ofn-hexylamine was 116%, the minimum degradation rate of cadaverine was 16%. The degradation rate of crude enzyme solution on total biogenic amines in homemade soy sauce reached 78.29%, and the degradation rate on total biogenic amines in commercial soy sauce reached 69.50%. A new method for the removal ofbiogenic amines in fermented soy sauce products was provided.