李书婷,林泽,尹礼国,张文学,吴正云

• 1:宜宾学院固态发酵资源利用四川省重点实验室
• 2:四川大学轻工科学与工程学院

摘要(Abstract)：

氨基酸脱羧酶(AAD)是生物胺合成的关键酶。微生物AAD一般为胞内酶，但性质稳定，在脱离细胞体系中仍可保持催化活性。文章以具有产生物胺能力的3种微生物细胞超声破碎后的粗酶液为对象，探究了前体氨基酸浓度、pH和盐浓度对离体AAD催化活性的影响。结果显示，多数情况下前体氨基酸未充分转化为生物胺，但低浓度前体氨基酸显著降低了离体AAD的催化活性；Lactobacillusplantarum 1-8和Escherichia coli BA-1的AAD在pH为6时催化活性最强，Debaryomyces hansenii MB-1Y的AAD在pH为5时催化活性最强；盐浓度提升导致AAD的催化活性降低。该研究可为探讨食品发酵中AAD的催化特性及其控制提供参考。

关键词(KeyWords)： 生物胺;氨基酸脱羧酶;离体酶;催化活性;环境因素

Abstract:

Keywords:

基金项目(Foundation): 固态发酵资源利用四川省重点实验室开放基金项目(2022GTYY09)

作者(Author): 李书婷,林泽,尹礼国,张文学,吴正云

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