| 棘孢曲霉固态发酵柚皮产柚苷酶及其在柑橘果汁脱苦中的应用 |
| Solid-state fermentation of pomelo peel using Aspergillus aculeatus for producing naringinase and its application of the enzyme in debittering citrus juice |
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| 中文关键词:棘孢曲霉，固态发酵，柚苷酶，α-L-鼠李糖苷酶，柚皮 |
| 英文关键词:Aspergillus aculeatus, solid-state fermentation, naringinase, α-L-rhamnosidase, pomelo peel |
| 基金项目:国家自然科学基金（No. 31271914）；厦门市杰出青年科学基金（No. 3502Z20126008）；集美大学科研创新团队基金（No. 2010A006） |
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| 中文摘要: |
| 为了建立柚皮固态发酵产柚苷酶的工艺以及阐明其柚苷酶的应用价值，利用棘孢曲霉Aspergillus aculeatus JMUdb058对柚皮进行固态发酵，并研究其产酶特性。采用高效液相色谱法检测酶活力，通过单因素实验方法研究豆饼粉及培养基灭菌对柚苷酶发酵的影响；采用酶活力、还原糖以及生物量的变化解析发酵的动态规律；采用柚皮苷的水解活性表征柚苷酶对柑橘果汁的脱苦效果。结果表明，棘孢曲霉JMUdb058固态发酵柚皮可产生柚苷酶，额外添加豆饼粉可大幅度提高其柚苷酶活力；对培养基进行121℃ 20min的灭菌将导致柚苷酶活力急剧下降；当培养基组成为5g柚皮粉、0.75g豆饼粉、5.75mL蒸馏水，经30℃发酵8d时，柚苷酶和α-L-鼠李糖苷酶活力分别达到5.81IU/gds和6.08IU/gds；通过对产酶进行动力学拟合，发现柚苷酶和α-L-鼠李糖苷酶主要在棘孢曲霉的对数生长期内合成，它们的积累属于生长关联型；该柚苷酶可高效水解柚汁中的柚皮苷，柚皮苷去除率高达99.6%。因此，柚皮是固态发酵柚苷酶的良好原料，用棘孢曲霉对柚皮进行固态发酵是生产柚苷酶的有效方法。 |
| 英文摘要: |
| In order to set up the basic process for naringinase production by solid-state fermentation and to evaluate its practical value, the authors have studied the fermentation of pomelo peel to produce naringinase from Aspergillus aculeatus JMUdb058. The naringin hydrolysis, naringinase and α-L-rhamnosidase activities were detected by a high performance liquid chromatography method. Soybean meal and the medium sterilization were investigated for their effects on naringinase production by single factor experiments. In addition, the dynamic trends of several fermentation parameters, including naringinase, α-L-rhamnosidase, reducing sugar and biomass, were analyzed. Furthermore the naringinase was evaluated in the debittering efficiency by monitoring the naringin hydrolysis in pomelo juice. The results showed that the solid-state fermentation of pomelo peel could produce naringinase, and the addition of soybean meal could significantly increase the activity of naringinase. However, sterilization of the medium (121℃, 20min) could seriously decrease the naringinase production. A medium consisting of pomelo peel powder (5g), soybean meal (0.75g) and H2O (5.75mL) which was inoculated and kept for cultivation at 30℃ for 8d had the highest productivities of naringinase (5.81IU/gds) and α-L-rhamnosidase (6.08IU/gds). During the fermentation, both the naringinase and α-L-rhamnosidase rapidly synthesized in the logarithmic grown phase, and its kinetic model showed that the syntheses of those two enzymes were strictly associated with the growth. Moreover, 99.6% of the naringin in the pomelo juice was hydrolyzed by naringinase, indicating its high effectiveness in debittering citrus juice. These results suggest that pomelo peel is a good material for naringinase fermentation, and that solid-state fermentation of pomelo peel is a high-efficiency way to produce naringinase from A. aculeatus. |
| 陈红,倪辉,李利君,陈峰,肖安风,蔡慧农,苏文金. 棘孢曲霉固态发酵柚皮产柚苷酶及其在柑橘果汁脱苦中的应用[J]. 菌物学报, 2013, 32(6): 1034-1045 |
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