[1]韩铭海,赵娟娟,华盛龙,等.一株高产谷氨酰胺酶菌株的鉴定和酶活特性的研究[J].大豆科学,2008,27(06):1037-1040.[doi:10.11861/j.issn.1000-9841.2008.06.1037]
　HAN Ming-hai,ZHAO Juan-juan,HUA Sheng-long,et al.Identification of A Strain with High Ability of Producing Glutaminase and Study of Enzymatic Characterization[J].Soybean Science,2008,27(06):1037-1040.[doi:10.11861/j.issn.1000-9841.2008.06.1037]
点击复制

一株高产谷氨酰胺酶菌株的鉴定和酶活特性的研究

《大豆科学》[ISSN:1000-9841/CN:23-1227/S] 卷: 第27卷 期数: 2008年06期 页码: 1037-1040 栏目: 出版日期: 2008-12-25
Title:
Identification of A Strain with High Ability of Producing Glutaminase and Study of Enzymatic Characterization
文章编号:
1000-9841(2008)06-1037-04
作者:
韩铭海; 赵娟娟; 华盛龙; 杨晔; 汤姣; 姚婷
淮阴师范学院生物系，江苏 淮安 223300
Author(s):
HAN Ming-hai; ZHAO Juan-juan; HUA Sheng-long; YANG Ye; TANG Jiao; YAO Ting
Department of Biology，Huaiying Teachers College，Huaian 223300，Jiangsu，China
关键词:
谷氨酰胺酶; 酱油; 柠檬酸细菌; 鉴定
Keywords:
Glutaminase; Soy sauce; Citrobacter sp.; Identification
分类号:
TQ925
DOI:
10.11861/j.issn.1000-9841.2008.06.1037
文献标志码:
A
摘要:
对筛选得到一株高产谷氨酰胺酶菌株进行了初步鉴定并对酶活特性做了研究。通过生理生化实验并结合菌体形态特性，结果发现该菌株可以确定该菌属于柠檬酸细菌属（Citrobacter）。通过单因素试验，考察了温度、pH、NaCl和产物谷氨酸对该菌株产生的谷氨酰胺酶的影响。结果发现菌株产生的谷氨酰胺酶的最佳反应pH为6.2，酶最适反应温度为50℃。酶最稳定的pH为6.2，温度低于40℃，酶具有较高的稳定性。高浓度的NaCl对谷氨酰胺酶活性基本无影响，谷氨酸对酶也没有明显的抑制作用。
Abstract:
In the paper，a strain with high ability of producing glutaminase was identified and enzymatic characterization of glutaminase was studied.Accroding to morphology，physiological and biochemical characteristics，it can be roughly concluded that the strain belongs to Citrobacter.The relationship between pH，temperature，NaCl，glutamic acid and glutaminase was studied.The optimum temperature and pH of glutaminase from the strain was 50℃ and 6.2，respectively.When pH was 6.2 and temperature below 40℃，the enzyme showed high thermal stability.High concentration of NaCl didn’t not have negative influence on enzyme activity and glutamic acid didn’t pose considerable inhibition to glutaminase.

参考文献/References:

[1]陈陶声，林祖申.酱油及酱类的酿造[M].北京:化学工业出版社，1991:5-6 .(Chen T S，Lin Z S.Brewing of soy sauce and jam[M].Beijing:Chemical Industry Press，1991：5-6.)

[2]陈红玲.谷氨酰胺酶高产菌沪酿3.422米曲霉的育种[J].中国酿造，1990(3):30-40.(Cheng H L.Breeding of Aspergillus oryzae hunian 3.422 with high ability of producing glutaminase[J].China Brewing，1990(3):30-40.)
[3]康维民，刘绍军，常学东，等.一种新型谷氨酰胺酶在酱油酿造中的作用[J].中国调味品，2003(4):33-35.( Kang W M，Liu S J，Chang X D，et al.Application of a new type of glutaminase in bean sauce brewing[J].China Condiment，2003(4)：33-35.)
[4]包小兰，郭顺堂，焉华娟，等.脱酰胺化对大豆蛋白水解物可溶性钙结合量的影响[J].农产品加工.学刊，2006（8）：63-66 .(Bao X L，Guo S T，Yan H J，et al.Effect of deamidation of soybean protein hydrolysates on amount of soluble bound calcium[J].Academic Periodical of Farm Products Processing，2006（8）：63-66.)
[5]东秀珠，蔡妙英.常见细菌系统鉴定手册[M].北京:科学出版社，2001:66-92.（Dong X Z，Cai M Y.Manual for identification of common bacterium[M].Beijing：Science Press，2001:66-92.）
[6] R.E.布坎南，N.E.古本斯.伯杰氏细菌鉴定手册[M].北京:科学出版社，1984:382-462.(R?E Buchanan，N.E Gibbons.Bergey manual of identification of bacterium[M].Beijing:Science Press，1984:382-462.)
[7]国家环境保护总局水和废水监测分析方法编委会.水和废水监测分析方法[M].(第四版)北京:中国环境科学出版社，2002:279-281.(Editorial Committee of Method for Monitoring and Analyzing of Water and Waste Water，Adminstration of Environmental Protection of the People’s Republic of China.Method for monitoring and analyzing of water and waste water[M].Beijing:China Environmental Science Press，2002:279-281.)

相似文献/References:

[1]武亮,徐婧婷,刘贺,等.豆乳蛋白脱酰胺作用对豆乳性质的影响[J].大豆科学,2011,30(06):1005.[doi:10.11861/j.issn.1000-9841.2011.06.1005]
　WU Liang,XU Jing-ting,LIU He,et al.Effects of Soymilk Protein Deamidation on the Properties of Soymilk[J].Soybean Science,2011,30(06):1005.[doi:10.11861/j.issn.1000-9841.2011.06.1005]
[2]陈杰,徐婧婷,郭顺堂.豆粕热处理对酱曲中蛋白酶活性和酱油中氨基态氮含量的影响[J].大豆科学,2009,28(05):889.[doi:10.11861/j.issn.1000-9841.2009.05.0889]
　CHEN Jie,XU Jing-ting,GUO Shun-tang.Effect of Thermal Treatment of Defatted Soy Flakes on the Neutral Protease Activity in Koji and Contents of Amino Nitrogen in Fermented Soy Sauce[J].Soybean Science,2009,28(06):889.[doi:10.11861/j.issn.1000-9841.2009.05.0889]
[3]刘丽君　赵贵兴　高明杰　吴俊江　陈霞.大豆加工品质的资源筛选和遗传改良的研究Ⅱ.豆腐、酱油、毛豆大豆加工原料的筛选[J].大豆科学,2004,23(03):184.[doi:10.11861/j.issn.1000-9841.2004.03.0184]
　Liu Lijun Zhao Guixing Gao Mingjie Wu Junjiang Chen Xia.STUDY ON RESOURCE SCREEN AND INHERITANCEIMPROVEMENT FOR PROCESSING QUALITYOF SOYBEANⅡ.Screening of soy bean variet ies fo r Tofu , sauce processing and f resh soy bean[J].Soybean Science,2004,23(06):184.[doi:10.11861/j.issn.1000-9841.2004.03.0184]

备注/Memo

作者简介：韩铭海(1976-)，男，硕士，讲师，主要从事微生物资源开发及生物转化的研究。E-mail:minghaihan76@yahoo.com.cn。

更新日期/Last Update: 2014-10-06