自选酿酒酵母产β-D-葡萄糖苷酶的反应条件研究

Optimization of process conditions of β-D-glucosidase from indigenous Saccharomyces cerevisiae

在单因素实验基础上,利用响应面法对自选酿酒酵母KDLYS9-16产β-D-葡萄糖苷酶的反应条件(包括反应温度、缓冲溶液pH值和底物浓度等)进行了优化。以酶活力为响应值,结合Box-Benhnken中心组合实验设计原理,进行响应面分析。结果显示:在缓冲溶液pH 5.1,反应温度48.0℃,底物对硝基苯基-β-D-葡萄糖苷(pNPG)浓度41.4 mmol/L时,KDLYS9-16酵母菌产β-D-葡萄糖苷酶的酶活力为17.0mU/mL,是对照菌安琪酵母菌β-D-葡萄糖苷酶活力的1.96倍,显示出良好的酿酒增香潜力和应用前景。

In order to maximize the yield of β-D-glucosidase from the indigenous saccharomyces cerevisiae KDLYS9-16,which was characterized by enzyme activity,the process conditions including the pH,reaction temperature and substrate concentration were optimized using response surface method combined with Box-Behnken design,on the basis of single factor experiments. The result showed that the optimal conditions were ：buffer solution pH 5.1,reaction temperature 48.0 ℃ and concentration of p-nitrophenyl-β-D-glucopyranoside（pNPG）41.4 mmol/L. Under the above conditions,the enzyme activity of β-D-glucosidase from KDLYS9-16 could reach to 17.0 mU/mL,which was 1.96 times higher than the control group. The study demonstrated that KDLYS9-16 showed good potential in enhancing wine aroma.