新型果蔬加工用酶--粥化酶

The Macerating Enzyme for Processing of Fruit and Vegetable

摘要:

以黑曲霉菌株A.niger103为出发株,通过紫外、亚硝基胍等诱变剂进行反复诱变处理,得到一株高产菌株A.niger537,果胶酶酶活提高了130%,同时测定了其纤维素酶、木聚糖酶、蛋白酶及淀粉酶的酶活,分别达到4.76,176.82,832.4,105.73 U/mL.并通过单因素试验研究了营养条件对改变各酶产酶量及其酶系组成的影响.

Abstract:

Aspergillus niger strain 103 was mutanted by UV-radiation and NTG to get strain A.niger537 with the pectinase activity increased by 130%, compared with that of the original strain. The activities of cellulosase,xylanase,proteinase, and glucoamylase of st