食品与发酵工业 >

2021 , Vol. 47 >Issue 17: 76 - 83

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.026165

研究报告

产右旋糖酐酶Pseudarthrobacter sp.RN22的筛选、鉴定及酶学性质研究

  • 祖航天 ,
  • 田小鹏 ,
  • 胡杰 ,
  • 张皓 ,
  • 丁延帅 ,
  • 吕明生 ,
  • 王淑军
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  • 1(海洋资源与环境重点实验室/海洋生物技术重点实验室(江苏海洋大学),江苏 连云港,222005)
    2(江苏省海洋生物产业技术协同创新中心,江苏 连云港,222000)
硕士研究生(吕明生教授和王淑军教授为共同通讯作者,E-mail: mingshenglu@hotmail.com;shujunwang86@163.com)

收稿日期: 2020-11-13

  修回日期: 2020-12-30

  网络出版日期: 2021-09-27

基金资助

海洋来源高附加值产业化酶的挖掘和新产品开发项目(2018YFC0311106);江苏省高等教育优势学科新项目(PAPD);江苏省研究生创新项目SJCX (SJCX19-1017)

收起

Screening and identification of a dextranase-producing isolate and its enzyme characterization

  • ZU Hangtian ,
  • TIAN Xiaopeng ,
  • HU Jie ,
  • ZHANG Hao ,
  • DING Yanshuai ,
  • LYU Mingsheng ,
  • WANG Shujun
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  • 1(Jiangsu Key Laboratory of Marine Bioresources and Environment/Jiangsu Key Laboratory of Marine Biotechnology, Jiangsu Ocean University,Lianyungang 222005,China)
    2(Co-Innovation Center of Jiangsu Marine Bio-industry Technology,Jiangsu Ocean University,Lianyungang 222000,China)

Received date: 2020-11-13

  Revised date: 2020-12-30

  Online published: 2021-09-27

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摘要

从日照海域海泥中筛选得到1株产右旋糖酐酶的菌株RN22,经形态特征、生理生化特征以及16S rRNA 序列分析鉴定为Pseudarthrobacter sp.。优化得到的产酶条件为:右旋糖酐T20 10 g/L、胰蛋白胨5 g/L、麸皮5 g/L、pH 8.0、温度30 ℃,最佳产酶时间为48 h。该菌株所产右旋糖酐酶的分子质量约为70 kDa,该酶作用温度在30~70 ℃,最适作用温度为60 ℃,热稳定性好,在40 ℃下保存5 h后,酶活力仍维持在80%以上;最适pH 为7.5并在pH 5.5～8.0之间稳定;Mg2+、Na+、K+等金属离子可以提高酶活性,有机溶剂对酶活力具有不同程度的抑制效果。该酶专一性水解底物α-1,6糖苷键,水解产物中麦芽四糖、麦芽五糖和麦芽七糖含量达到90%以上,具有作用温度高,稳定性好,水解产物中寡糖比例高的特点,在食品和保健品行业具有应用潜力。

关键词： Pseudarthrobacter sp.; 右旋糖酐酶; 酶学性质; 麦芽寡糖

本文引用格式

祖航天 , 田小鹏 , 胡杰 , 张皓 , 丁延帅 , 吕明生 , 王淑军 . 产右旋糖酐酶Pseudarthrobacter sp.RN22的筛选、鉴定及酶学性质研究[J]. 食品与发酵工业, 2021 , 47(17) : 76 -83 . DOI: 10.13995/j.cnki.11-1802/ts.026165

Abstract

Dextranase plays an important role in food, medicine, and biotechnology industries. The dextranase-producing strain RN22 was isolated from marine mud in Rizhao Sea. It was identified as Pseudarthrobacter sp. base on colony morphology, physiological and biochemical characteristics, and 16S rRNA sequencing. Optimal fermentation conditions were as follows: 10 g/L of dextran T20, 5 g/L of peptone, 5 g/L of bran, pH 8.0, 30 ℃, and 48 h. The molecular mass of dextranase was about 70 kDa. The optimal temperature and pH were 60 ℃ and 7.5, respectively. The enzyme remained at 80% activity after incubated at 40 ℃ for 5 h and stable at pH 5.5-8.0. Mg2+, Na+, K+ could enhance its activity, and organic solvents could decrease its activity slightly. The enzyme could hydrolyze α-1,6 glycosidic specifically, and the content of maltotetraose, maltopentose and maltoheptose were over 90% in the hydrolysates. Dextranase would have promising applications in food and healthy industry base on its excellent property.

Key words： Pseudarthrobacter sp.; dextranase; enzymatic characterization; malto-oligosaccharides

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