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| Study on Fermentation, Extraction and Application of Protein-Glutaminase |
| KANG Li1, NIU Yan-ning1, ZHANG Yan-fang1, SUN Ren-qiang1, CHENG Nan1, HUANG Jing1, JIN Ming-fei1, CHANG Zhong-yi1, LU Wei2, BU Guo-Jian2, GAO Hong-liang1 |
1 School of Life Science of East China Normal University, Shanghai 200241, China;
2 Taixing Dongsheng Food technology limited company Taixing 225411, China |
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Abstract Influence of different fermentation conditions of Chryseobacterium indologenes on its protein-glutaminase producing ability, the extraction and application of enzyme were studied. The optimal fermentation condition was concluded from the studies of seed culture profile, fermentation temperature, rotation speed, volume of medium, carbon source and nitrogen source. The result showed that the optimal fermentation condition was 30℃, 200r/min, 250ml shake flask with 25ml culture medium, sucrose as carbon source, poly-peptone as nitrogen source, fermenting for 10~12h. The study of preliminary extraction indicated that when the enzyme solution was 4-fold concentrated and precipitation with 4 times volume of ethanol, the maximum of total enzyme recovery of this two steps were both obtained, were 84.99% and 76.07%, respectively. When casein was incubated with the enzyme for 2h, deamidation degree of deamidated casein could reach 41.03%. After the incubation time of 24h, deamidation degree was no longer increase, and the solubility of casein improved.
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Received: 03 March 2014
Published: 25 May 2014
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Cite this article:
KANG Li, NIU Yan-ning, ZHANG Yan-fang, SUN Ren-qiang, CHENG Nan, HUANG Jing, JIN Ming-fei, CHANG Zhong-yi, LU Wei, BU Guo-Jian, GAO Hong-liang. Study on Fermentation, Extraction and Application of Protein-Glutaminase. China Biotechnology, 2014, 34(5): 54-59.
URL:
https://manu60.magtech.com.cn/biotech/10.13523/j.cb.20140507 OR https://manu60.magtech.com.cn/biotech/Y2014/V34/I5/54
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