一株碱性高温α-淀粉酶产生菌的分离鉴定及其酶学性质初步研究

[目的]从乌鲁木齐地区啤酒厂、面粉厂、酱醋厂等地采集的酒渣、麸皮和酱渣中筛选淀粉酶产生菌.[方法]筛选采用可溶性淀粉培养基和K-KI染色;酶活测定采用硝基水杨酸法;菌株鉴定使用法国梅里埃细菌自动鉴定仪.[结果]得到9株酶活较高的淀粉酶产生菌,其中1株编号为A-1的菌株酶活最高达28.17 U/mL,生理生化反应鉴定为枯草芽孢杆菌(Bacillus.subtilis );并对其酶学性质研究表明,该淀粉酶的最适温度为90℃,最适pH为8.0,最适碳源为玉米粉,最适氮源为黄豆粉.[结论]该菌株为碱性高温淀粉酶产生菌.     

不同生长阶段仿刺参肠道内含物及消化酶活性的变化

于2008年6月—2009年5月,对不同生长阶段（体重分别为5、10、20、30、40 g）仿刺参Apos-tichopus japonicus肠道内含物和消化酶进行了跟踪观测。结果表明：温度显著影响不同生长阶段仿刺参的肠道内含物和消化酶活性（P〈0.05）;相同温度下,体重对肠道内含物和消化酶活性的影响也呈规律性。最小体重组（5 g组）仿刺参肠道内含物和淀粉酶、蛋白酶、纤维素酶的比活力,在温度为12.7~16.2℃时,分别在较低水平上平稳上升;在16.2~22.1℃时,迅速上升,在22.1℃时达到最大值,分别为33.13%、（1143±16.95）、（1188.42±34.13）、（118.06±0.56）U/g;在22.1~26.1℃时,在较高水平上平稳下降到24.39%、（934.57±63.46）、（983.56±23.58）、（116.11±0.33）U/g。与之相反,最大体重组（40g组）仿刺参肠道内含物和淀粉酶、蛋白酶、纤维素酶比活力,在温度为12.7~16.2℃时,在较高水平上平稳上升,在16.2℃时达到最大值,分别为49.32%、（1 366.49±45.02）、（1 556.32±37.05）、（121.23±0.45）U/g;在16.2~22.1℃时,迅速下降到较低水平;在22.1~26.1℃时,在较低水平上平稳下降,在26.1℃时达到最小值,分别为10.02%、（257.61±34.39）、（603.28±31.95）、（96.34±0.86）U/g。     

Production of High Quality Fish Oil by Thermal Treatment and Enzymatic Protein Hydrolysis from Fresh Norwegian Spring Spawning Herring By-Products

There is an increasing demand for omega-3 containing fish oils. By-products from fish fillet production can be utilized for the production of fish oils and be a valuable source of omega-3 for human consumption. The aim of this work was to evaluate industrial processes for production of quality oil for human consumption made from Norwegian spring spawning herring by-products. A mobile production plant was used to compare two industrial processes, thermal treatment (wet rendering) and enzymatic protein hydrolysis, for production of oil from herring by-products immediately after filleting. Results show that high quality herring oil can be produced from fresh by-products. The use of by-products immediately after filleting resulted in a low amount of free fatty acids for all the produced oils (below 0.4%). Thermal treatment at 70°C resulted in an oil with lower oxidation status and higher stability compared to the oils produced by enzymatic protein hydrolysis. Nevertheless, both processing methods gave a crude oil of high quality compared to crude oils on the market.     

鲣鳔蛋白抗氧化酶解物制备工艺

为有效提高鲣鳔蛋白的附加值,研究以DPPH自由基清除率为抗氧化活性评价指标,采用蛋白酶酶解制备活性多肽的工艺,选用菠萝蛋白酶、复合蛋白酶、碱性蛋白酶、木瓜蛋白酶、胃蛋白酶、胰蛋白酶、中性蛋白酶7种酶在各自最适的条件下酶解,筛选出复合蛋白酶为最适用酶,通过单因素实验分别研究加酶量、溶液初始p H、酶解温度和时间对酶解物抗氧化活性的影响,在此基础上,根据响应面法优化鲣鳔抗氧化酶解物的制备工艺。结果显示,最佳酶解工艺条件为加酶量8.53 U/mg,p H 5.54,温度50.03°C,时间5.07 h。此外,利用超滤法对最佳条件下制备的酶解物进行初步分级,得到分子质量分别为大于10 000 u、3000~10 000 u和小于3000 u的3段组分,且这3段组分对DPPH自由基的半抑制浓度IC50值分别为0.64、0.52和0.37 mg/m L。研究表明,最优条件下制备的酶解物的DPPH清除率达72.00%,与模型预测值71.60%接近,且其中小于3000 u的组分具有较强的DPPH自由基清除活性。     

Cryoprotective effects of shrimp head protein hydrolysate on gel forming ability and protein denaturation of lizardfish surimi during frozen storage

ABSTRACT:   The effects of shrimp head protein hydrolysate (SHPH) from three species of shrimp (northern pink shrimp [ Pandalus eous ], endeavour shrimp [ Metapenaeus endeavouri ], black tiger shrimp [ Penaeus monodon ]) on gel forming ability and protein denaturation of lizardfish surimi during frozen storage at −25°C were evaluated. The quality of lizardfish surimi with 5% (dried matter) of any of the three SHPH or sodium glutamate (Na-Glu) was examined in terms of gel strength, whiteness, Ca-ATPase activity and the amount of unfrozen water, comparing with those of surimi without additive as the control. The residual Ca-ATPase activity and gel strength of surimi with SHPH were higher than those of the control throughout 180 days of frozen storage, regardless of shrimp species. The highest effect was found in surimi with Na-Glu. The gel strength and Ca-ATPase activity found a high positive correlation. The addition of SHPH to surimi also increased the amount of unfrozen water by approximately 1.29–1.36 fold higher than the control, however kamaboko gels of the control was significantly whiter. From these results, freeze-induced denaturation of lizardfish muscle protein could be lessened by the addition of SHPH, resulting in a high gel strength and Ca-ATPase activity.     

产β-葡萄糖苷酶罗尔夫青霉发酵条件的优化

为提高罗尔夫青霉(Penicillium rolfsii)HXL菌株产β-葡萄糖苷酶的能力,探明β-葡萄糖苷酶的酶学性质,采用单因素与正交试验方法,对HXL摇瓶发酵条件进行统计学优化研究。结果表明:菌株HXL优化发酵条件为麸皮3%+酵母膏4g/L+KH_2PO_4 0.2%+水杨苷0.05%,接种量6%,装液量75mL/250mL,起始pH 6.0,培养温度30℃,摇床转速180r/min,培养时间144h。在此条件下,菌株HXL产β-葡萄糖苷酶量从原来的1.32U/mL增至21.68U/mL。β-葡萄糖苷酶的最适温度为60~70℃,最适反应pH 3.5~5.0;在60℃以下及pH 3.0~6.0均能保持稳定;Mn2+对酶有激活作用,而Cu2+对酶有明显的抑制作用。     

亚临界芝麻饼粕中糖类与蛋白质的综合利用研究

为充分利用亚临界芝麻饼粕中糖类和蛋白质,以可溶性糖质量浓度和产率为考察指标,选择最佳工具酶酶解芝麻饼粕中的糖类,在单因素试验基础上,采用响应面试验对酶解工艺条件进行优化,制备可溶性糖,随后利用碱提酸沉法从酶解后的芝麻饼粕中提取芝麻蛋白质。结果表明,酶解制备可溶性糖的最佳工艺条件为:采用α-淀粉酶与纤维素酶(酶活力之比为1∶1)组成的复合酶、酶解温度37.0℃、酶解时间2.5 h、pH值5.0、料液比5%、加酶量69.4 U/g,芝麻中可溶性糖产率达86.8%。在pH值10.5、温度45℃、料液比5.6%、酶解时间20 min的工艺条件下,对酶解后得到的芝麻饼粕沉淀采用碱提酸沉法提取蛋白质,蛋白质的提取率为41.2%,纯度为86.5%。以上研究证实,酶解结合碱提酸沉可以实现芝麻饼粕中糖类与蛋白质的综合利用,为亚临界芝麻饼粕的综合开发开辟了新的途径。     

增施磷肥对重度盐碱地食葵生长及土壤微生物区系的影响

采用大田筒栽试验,设置4个施磷(P2O5)水平:CK(不施磷)、P4(60 kg·hm~(-2))、P8(120 kg·hm~(-2))、P12(180 kg·hm~(-2)),研究了重度盐碱地施磷对食葵叶片保护酶活性、植株干物质积累、磷吸收以及施磷后土壤微生物区系变化特征的影响。结果表明:增施磷显著提高了食葵叶片保护酶活性,食葵叶片超氧化物歧化酶(SOD)与过氧化氢酶(CAT)活性在施磷达到P4水平即显著提高,且达到P12水平又出现显著增加;而过氧化物酶(POD)活性在施磷量达到P12水平才显著增加。叶片丙二醛(MDA)含量与SOD活性保持相对同步,在施磷量P4、P8水平并没有显著降低,直至达P12水平才显著下降,比CK降低31.40%。食葵叶片、籽粒、根干重及根冠比在施磷量达到P12水平时也显著高于其他处理。食葵籽粒、根系磷积累量均随着施磷量增加显著提高,且各施磷处理食葵地上部、根系含磷量也均显著高于CK,但P12与P8处理差异不显著,另外施磷有利于食葵吸收的磷素由根系向地上部转移运输。增施磷通过调控根系生长以及改善微环境显著增加了土壤细菌、放线菌、真菌等可培养微生物数量,且以P12处理增加最多。食葵盛花期和成熟期也均以P12处理优势菌群种类最丰富,其中盛花期P12处理有数量较多的节杆菌属(Arthrobacter),在食葵收获后则含有考克氏菌属(Kocuria)、葡萄球菌属(Staphylococcus)和噬几丁质菌属(Chitinophaga)。综合比较来看,河套灌区重度盐碱地施磷180 kg·hm~(-2)可以显著增加食葵叶片保护酶活性,促进食葵生长及磷吸收积累,提高食葵抗性,同时有利于土壤微生物多样性增加。     

木薯渣堆肥的生物酶活性与有机组分降解的关系

木薯渣堆肥过程中,起始物料采用接种微生物菌剂与人工翻堆相结合的模式进行堆肥,经过多种生物和生物化学过程而被转化。通过两个实验处理测定了堆肥过程各阶段温度,纤维素酶、蛋白酶、淀粉酶的活性和淀粉、纤维素、半纤维素、木质素、NH+4-N、NO-3-N的含量,并进行了相关性分析。结果表明,接种菌剂可使堆体快速升温,且提高堆肥过程中的最高温度,延长了高温期的持续时间,达到堆肥无害化处理的目的;纤维素酶、蛋白酶和淀粉酶活性的最高值出现在堆肥的高温期。生物酶活性与堆肥有机组分的含量呈显著负相关,说明生物酶活性可以表征木薯渣堆肥中有机组分降解的状况,指示木薯渣堆肥的发酵腐熟进程。