食品与发酵工业2015，Vol.41Issue(9)：7-12,6.DOI:10.13995/j.cnki.11-1802/ts.201509002
醇类物质对淀粉酶产色链霉菌Bcα1产ε-聚-L-赖氨酸聚合度的影响
Effect of different alcohols on the degree of polymerization of ε-PL produced by Streptomyces diastatochromogenes Bcα1
摘要
Abstract
In order to weaken bitterness of ε-Poly-L-Lysine (ε-PL) and improve its taste while not affecting the antimicrobial activities of ε-PL, the effect of different alcohols added into the culture medium on the degree of polymerization of ε-PL produced by Streptomyces diastatochromogenes Bcα1 were studied.Meanwhile, the effects of different carbon sources (glucose and glycerol) of culture medium on the degree of polymerization of ε-PL were respectively compared.The results showed that the average degree of polymerization of ε-PL reduced from 31 ～ 32 to 24 ～ 25 by adding 0.5％ butanol into the culture medium with glucose as carbon source.Further analysis indicated that the unknown derivative was the ester formed between the hydroxyl group of a butanol molecule and the terminal carboxyl group of an ε-PL molecule.In a word, ε-PL synthesis was inhibited by butanol via esterification, which led to the termination of ε-PL chain length extension.关键词
ε-聚-L-赖氨酸/淀粉酶产色链霉菌/聚合度/醇类物质Key words
ε-Poly-L-Lysine/Streptomyces diastatochromogenes/degree of polymerization, alcohols引用本文复制引用
薄涛,张然,郭凤柱,胡春磊,谭之磊,贾士儒..醇类物质对淀粉酶产色链霉菌Bcα1产ε-聚-L-赖氨酸聚合度的影响[J].食品与发酵工业,2015,41(9):7-12,6.基金项目
国家自然科学基金面上项目(No.21276197) （No.21276197）
十二五国家科技支撑计划(No.2013AA102106-10) （No.2013AA102106-10）
