利用柚皮高效发酵生产柚苷酶的研究-《集美大学学报（自然科学版）》

文章信息/Info

Title:: Utilization of Pomelo Peel for Effective Production of Naringinase During Solid-state Fermentation

作者:: 郭小红1; 刘艳苓1; 姜泽东1; 2; 3; 李利君1; 2; 3; 朱艳冰1; 2; 3; 倪辉1; 2; 3; 蔡慧农1; 2; 3; （1．集美大学食品与生物工程学院，福建厦门 361021；2．福建省食品微生物与酶工程重点实验室，福建厦门 361021；3．厦门市食品与生物工程技术研究中心，福建厦门 361021）

Author(s):: GUO Xiao-hong1; LIU Yan-ling1; JIANG Ze-dong1; 2; 3; LI Li-jun1; 2; 3; ZHU Yan-bing1; 2; 3; NI Hui1; 2; 3; CAI Hui-nong1; 2; 3; (1．College of Food and Biological Engineering,Jimei University,Xiamen 361021,China;2．Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering,Xiamen 361021,China；3.Research Center of Food Biotechnology of Xiamen City,Xiamen 361021,China）

Keywords:: pomelo peel; naringinase; solid-state fermentation; cost estimation; specific activity

摘要:: 以棘孢曲霉为菌种，以磷酸氢二铵为氮源固态发酵柚皮生产柚苷酶，结果表明，在以柚皮为碳源和磷酸氢二铵为氮源的发酵体系中，添加疏松剂和豆饼粉对柚苷酶发酵没有显著影响，而磷酸氢二铵添加量和水分质量分数对柚苷酶合成具有显著影响.当无水柚皮粉中磷酸氢二铵和水分质量分数分别为32.4%和170.0%时，有利于提高柚苷酶发酵活力.在接种量为7.1%、发酵温度为30 ℃的情况下发酵6 d，柚苷酶比合成速率与棘孢曲霉的生长速率符合模型Y柚苷酶=6.2677 X-0.0381，其中Y代表柚苷酶的比合成速率，X代表比生长速率.用Davis法测得柚苷酶活力为94.61 IU/g，酶发酵的培养基成本（5×10-5元/IU）远远低于其他同类研究，酶的纯度远高于用豆饼粉为氮源所获得的酶纯度.

Abstract:: The naringinase production from Aspergillus aculeatus was investigated using （NH4）2HPO4 as nitrogen source in pomelo peel fermentation.The results showed that naringinase activity did not significantly increase by adding loosening agents and soybean meal powder,while the content of diammonium hydrogen phosphate and water had significant influence on naringinase production.The composition of the optimal medium included anhydrous citrus peel powder,the percentage rates for other ingredients in anhydrous citrus peel powder were as follow:diammonium hydrogen phosphate,32.4%;water,170.0%.By using the fermentation condition of inoculum size 7.1% and fermentation temperature 30 ℃,the naringinase fermentation was estimated to have a naringinase synthesis model Ynaringinase=6.2677 X-0.0381,where Y represented the enzymatic specific synthetic rate and X was the specific growth rate.After fermentation for 6 days,naringinase activity attained 94.61 IU/g by Davis method analysis,higher than most research before reported.In addition,the medium cost was merely 5×10-5 Yuan/IU naringinase,much lower than those previous studies.Furthermore,the enzyme extract revealed higher purity than that in our previous study.