STUDYON THE TECHNOLOGIES AND SOME ENXYME PROPERTY OFNATTO- KINASE PRODUCED FRCM THE SOLID FERMENTATION OF SOYBEAN RESIDUE(PDF)

《大豆科学》[ISSN:1000-9841/CN:23-1227/S]

Issue:

2005年01期

Page:

43-47

Research Field:

Publishing date:

Info

Title:

STUDYON THE TECHNOLOGIES AND SOME ENXYME PROPERTY OFNATTO- KINASE PRODUCED FRCM THE SOLID FERMENTATION OF SOYBEAN RESIDUE

Author(s):

Bao Yanxia ¹ 　Qian Zhiyu ² 　Chen Jun ³ 　Ni Mengxiang ² 　Wang Ping ³

(1. Autitude Vocational School of China Pharmaceutical University ,J iangsu Zhenjiang 212003;2. School of Pharmacy of China Pharmaceutical University ,J iangsu Nanjing 210038 ;3.Biological and Environment Engineering School of Jiangsu University , Zhenj iang ,212013)

Keywords:

Natto strain ; Solid fermentation ; Natto - kinase ; Propertieson of soybean residue was conducted. With single - factor and orthogonal test. The results

PACS:

-

DOI:

10.11861/j.issn.1000-9841.2005.01.0043

Abstract:

Study on the technologies and some enzyme property of Natto - kinase produced from the solidfermentatishowed that the optimal medium of solid fermentation was as follows soybean was residue :wheat bran was5∶2 ;initial moisture content was 65%;the inoculum size was 10%;initial pH 8. 0, and temperature was30℃. Natto - kinase activity was 1577 U g- 1when the strain was grown on the optimal medium underthe above culture conditions in 250 mL Erlenmeyer fiask. The optimum temperature and pH for hydrolysisof casein were 60 ℃and 8. 0 respectively. The enzyme was stable up to 37℃,within the pH range of 7 - 9.The fibrinolysis activity was performed by degrading the fibrous protein directly according to the experi-ment in vitro.

References:

1　Chang C T , Fan M H , Kuo F C. Potent fibrinolytic enzyme froma mutant of Bacillus IMR - NK[ J] . Journal Agriculture FoodChemistry , 2000, 48(8):3210.

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