啤酒酵母酶催化制备ATP的工艺研究

Study on PreparationTechnology of ATP Catalyzedwith Beer Yeast Enzyme

随着生物技术的迅猛发展和ATP需求的增加,如何优化ATP生产工艺提高其产量变得更加重要。本实验以腺苷为生产原料,采用啤酒酵母酶系催化,通过控制单一变量的研究方法,探索ATP的最优制备工艺。研究结果表明,选用啤酒酵母酶系催化进行ATP合成时,采用蔗糖为底物,发酵温度33~36℃,发酵时间2~2.5 h,转化率达99.7%~99.8%,为最佳制备工艺。合成后选择盐酸酸化处理酶反应液,盐酸的用量为0.70~0.80(酸用量mL/酶反应液mL)时调节pH值为2.5~3.0,此时酸化结果最好。优化后的制备工艺提高ATP的产率,提高了经济效益,为将来工业化生产提供理论参考。

With the rapid development of biotechnology and the increase of ATP demand,how to optimize ATP production process to improve its yield has become more important.In this experiment,adenosine was used as the raw material for production,and beer yeast enzyme system was used as the catalyst.By controlling the single variable research method,the optimal preparation process of ATP was explored.The results show that when the beer yeast enzymesis selectedas catalysis for ATP synthesis,sucrose should beusedas the substrate,the fermentation reaction temperature should be controlled at 33~36℃andthe fermentation reaction time should be during 2~2.5h,then conversion rate can reach 99.7%~99.8%.It is the best preparation technology.After synthesis,the reaction solution of enzyme was acidized by hydrochloride.When the dosage of hydrochloric acid was 0.70~0.80(acid dosage mL/enzyme reaction solution mL),the solution pH value was 2.5~3.0,at which the acidizing result was the best.The optimized preparation process can improve the production rate of ATP and improve the economic benefits,providing theoretical reference for future industrial production.