黑曲霉5143脂肪酶离子注入诱变及酶学性质的研究

Mutation breeding of Aspergillus niger 51-43 lipase with N+iron implantation and the enzyme properties

摘要: 以产脂肪酶菌株黑曲霉Aspergillus niger51-43为出发菌株,经氮离子注入技术对其进行诱变,筛选获得酶活力有较大提高且传代稳定的正突变菌株L7,其脂肪酶活力达29.17U/mL,较原初酶活力19.28U/mL提高了151.3%。在此基础上,对该酶的酶学性质进行了研究。结果表明,高产突变株L7所产脂肪酶的最适作用温度为30℃,最适作用pH8.0,在50℃和pH6.0～9.0之间有很好的稳定性。Ca2+、Na+、Mg2+对该酶有一定的激活作用,而Cu2+、Mn2+、Fe2+、Co2+、Zn2+则抑制该酶的活性。

Abstract: The Aspergillus niger 51-43 lipase was induced by N+iron implantation, for increasing the enzyme activity.The mutant L7 which was higher enzyme acticity and genetic stability was selected.The enzyme activity of this mutant from 19.28U/mL to 29.17U/mL, increased by 151.3%.The optimal pH and temperature of high-yield lipase strains L7 were 8.0 and 30℃ respectively.The lipase was highly stable in the pH range from 6.0 to 9.0 and at 50℃.Ca2+, Na+, and Mg2+ showed an advious activation to the enzyme, while Cu2+, Mn2+, Fe2+, Co2+ and Zn2+ inhibited its activity.