热凝胶多糖产生菌株的复合诱变选育
Mutation and Screening of Curdlan-producing Strain by Combined Mutation Methods
付雅欣 1雷高 2方青 2高红亮 3杨雪霞1
作者信息
- 1. 东华大学化学化工与生物工程学院,上海 201620
- 2. 上海东圣食品科技有限公司,上海200333
- 3. 华东师范大学生命科学学院,上海 200241
- 折叠
摘要
[目的]提高热凝胶多糖产量和凝胶特性.[方法]采用紫外线和亚硝基胍对土壤杆菌714进行诱变;通过平板-摇瓶筛选方法,得到2株高产菌.[结果]突变菌株0.6-45和0.5-50的热凝胶多糖粗提得率分别为26.5和26.4 g/L,分别是出发菌株粗提得率(3.8 g/L)的7.0和6.9倍,热凝胶多糖精提得率分别为19.4和18.0 g/L.凝胶特性分析表明,突变菌株热凝胶多糖凝胶的破裂强度、破裂位移、弹性、内聚性、恢复性较好,均高于市售样品,而凝胶强度、硬度、胶着性和咀嚼性低于市售样品.GPC测定菌株0.6-45和菌株0.5-50产热凝胶多糖的MW分别为1.57×106和1.27×106 Da.[结论]复合诱变提高了热凝胶多糖的产量并改善了多糖的凝胶特性.
Abstract
[Objective] In order to improve the yield and quality of curdlan.[Method] Agrobacterium sp.714 was mutated by UV and NTG.Two high-yield strains were selected by plate spreading and shaking-flask fermentation.[Result] The crude yield of curdlan from the strain 0.6-45 and strain 0.5-50 were 26.4 and 26.5 g/L,and were 6.9 and 7.0 times higher than the crude yield of parent strain (3.8 g/L).The refined yield of curdlan from the strain 0.6-45 and strain 0.5-50 were 19.4 and 18.0 g/L.The characteristics of gel showed that the fracture strength,fracture distance,springiness,cohesiveness and resilience were higher than the sample from market,and the gel strength,hardness,gumminess and chewiness were lower than sample from market.GPC results showed the molecular weights were respectively 1.57×106 and 1.27×106 Da for curdlan from the strain 0.6-45 and 0.5-50.[Conclusion] Combined mutation improves the yield of curdlan and changes the characteristics of gel.
关键词
热凝胶多糖/紫外诱变/亚硝基胍诱变/高产菌株/凝胶特性Key words
Curdlan/UV mutation/NTG mutation/High-yield strain/Gel characteristics引用本文复制引用
基金项目
上海市自然科学基金(15ZR1401000)
出版年
2017
国家科技期刊平台
NSTL
维普
万方数据