食品工业科技2012，Vol.33Issue(11)：183-186,4.
酸性淀粉酶菌株的诱变选育及酶学性质研究
Study on mutation breeding of acid amylase strains and their enzymatic properties
钱萍1
作者信息
- 1. 无锡市产品质量监督检验所,江苏无锡214101
- 折叠
摘要
Abstract
In order to select higher enzyme activity of acid amylase strains,ultraviolet（UV） and chemical mutagens diethyl sulfate（DES） were used for Aspergillus（ATCC-1602）. Higher activity of acid amylase strains were quickly screened out by the size of starch transparent circle. A higher enzyme activity strain（ATCC-1694） was obtained from a lot of mutants by determination of enzyme activity. The activity of acid amylase reached 394.1u/g,ten times higher than that of original strain. The optimal temperature was 75℃ and the optimal pH was 4.0 for the strain. Activity of acid amylase was stable at 50℃anal pH4.0. It has good prospect in the application of brew industry.关键词
黑曲霉/硫酸二乙酯诱变/紫外诱变/淀粉透明圈/酸性淀粉酶Key words
Aspergillus niger DES mutagenesis UV mutagenesis starch transparent rings acid amylase分类
生物科学引用本文复制引用
钱萍..酸性淀粉酶菌株的诱变选育及酶学性质研究[J].食品工业科技,2012,33(11):183-186,4.
