挑战杯参赛作品6-15.docVIP

序号： 编码： 赛 作 品 作品名称：产糖化酶根霉菌的及应用开发 类别： 组别： ■自然科学类学术论文 □□哲学社会科学类社会调查报告和学术论文 □专科生□科技发明制作A类 ■本科生 □B类 □硕博研究生 产糖化酶根霉菌的及开发应用 摘 要：从五粮液酒厂周边采集而来的土样中分离出株产糖化酶且酶活较高的根霉K-1，对其糖化酶的酶学性质、固体发酵产酶条件和方面进行了研究。酶学性质结果表明：糖化酶在50-55℃酶活较高在pH值5.5-之间酶活力较高Km为1.446mg/ml，Vm0.269mg/ml/min。通过碳源、氮源、接种量、含水量、培养温度、培养时间的单因素实验和氮源浓度、接种量、含水量的正交实验得到此菌株产糖化酶的最佳固体发酵培养基为：以麸皮为基本培养基，添加干基重的1%尿素、0.05%KH2PO4、0.01%MgSO4、0.05% CaCl2和55%的水；最佳培养条件为接种量20%（干基计），培养温度为30℃，培养时间为36-48h，最高酶活为734Iu/（g干曲）。通过根霉K-1糖化酶对不同酿酒原料的水解糖化能力进行研究，表明根霉糖化酶对酿酒原料中玉米粉、高粱粉、小麦粉、小米粉和苦荞粉的分解率在60min时都达到了50%左右，显著高于其他对照商品酶样品，特别是对小麦粉和苦荞粉的分解能力，更是极显著高出其他商品酶样品分解为葡萄糖和麦芽糖根霉K-1糖化酶酿造的白酒含有醇类、酯类、酸类、醛酮类、芳香化合物以及含氮化合物根霉K-1糖化酶对植物蛋白水解液进行中试处理，水解液的氨基态氮含量有所增加，必需氨基酸含量较高。以上结果表明根霉菌K-1糖化酶在酿酒及处理植物蛋白水解液方面具有良好的应用前景。 关键词：糖化酶；根霉；固体发酵；酿酒； Solid-state fermentation and application of glucoamylase form Rhizopus sp. K-1 Abstract: One strain, designated Rhizopus sp. K-1, was isolated from soil sampled from WULIANGYE brewery and produced glucoamylase. The production, characterization and applications in brewing and processing of plant protein hydrolysates of the crude glucoamylase were studied. The crude glucoamylase showed the highest activity at 50–55oC and pH 5.5–6.0. The Km and Vmax values were 1.446mg/ml and 0.269mg/ml/min, respectively. The influence of carbon sources, nitrogen sources, incubation content, moisture, temperature and time were investigated. The highest [734 IU/g(dry base)] production of the crude glucoamylase was obtained under the optimized conditions (dry base): wheat straw as the base medium, peptone 0.5%, urea 1%, KH2PO4 0.05%, MgSO4 0.01%, CaCl2 0.05%, water 55%, inoculation content 20%, incubation time 36–48h, 30°C. Enzymatic hydrolysis of agro-residues used in brewing, like corn starch, sorghum powder, wheat flour, millet flour and buckwheat powder, produced glucose and maltose. And the hydrolysis rate of these agro-residues by t