芽孢杆菌(Bacillus sp. No.16A)苎麻脱胶研究

芽孢杆菌(Bacillus sp. No.16A)苎麻脱胶研究

李德舜¹,颜涛^1,2,宗雪梅¹,苏静¹,王佳慧¹,刘自¹

1.山东大学微生物技术国家重点实验室, 山东济南250100;2.杭州杭曼香精有限公司, 浙江杭州310002

收稿日期:2006-02-10 修回日期:1900-01-01 出版日期:2006-10-24 发布日期:2006-10-24
通讯作者: 李德舜

Study of ramie degumming by Bacillus sp. No.16A

LI De-shun

1．State Key Lab. of Microbial Technology,Shangdong Univ., Jinan 250100, Shandong, China;2.Hangmai Flavors Co., LTD, Hangzhou 310002, Zhejiang, China

Received:2006-02-10 Revised:1900-01-01 Online:2006-10-24 Published:2006-10-24
Contact: LI De-shun

摘要/Abstract

摘要： 利用丙酮分级沉淀的方法,将Bacillus sp. No.16A发酵液中的果胶酶和甘露聚糖酶处理成不同活性比例的3组脱胶酶液.分别进行苎麻脱胶后,分析了纤维的一些特征,包括:手感柔软程度、纤维分散程度、果胶残留、失重率、纤维细度及扫描电镜图.通过比较发现,甘露聚糖酶对果胶酶的脱胶效果有一定的协同作用,前者能增强后者的脱胶效果.

关键词: 生物脱胶, 协同作用, 甘露聚糖酶 , 果胶酶

Abstract: The cellfree culture supernatant of Bacillus sp. No.16A was treated by acetone into three groups of degumming liquor with different compositions of pectinase and βmannanase. Their degumming effects were investigated by analyzing some of the fibers' characters, including softness, dispersal degree, residual gum, weight lost, fineness and SEM photograph. The results show that βmannanase has certain synergetic function on pectinase in ramie degumming, namely, the βmannanase can improve the degumming effect of pectinase.

Key words: βmannanase , pectinase, synergetic action, biodegumming

李德舜,颜涛,宗雪梅,苏静,王佳慧,刘自 . 芽孢杆菌(Bacillus sp. No.16A)苎麻脱胶研究[J]. J4, 2006, 41(5): 151-154 .

LI De-shun . Study of ramie degumming by Bacillus sp. No.16A[J]. J4, 2006, 41(5): 151-154 .

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