納豆激酶液體發(fā)酵的優(yōu)化和分離純化及酶學(xué)性質(zhì)的研究.pdf

1、碩士學(xué)位論文學(xué)校代碼：10193編號：2005S102分類號：Q5569；TQ4648密級：無納豆激酶液體發(fā)酵的優(yōu)化和分離純化及酶學(xué)性質(zhì)的研究作者：薛健專業(yè)名稱：生物物理學(xué)研究方向：發(fā)酵工程指導(dǎo)教師：陳光教授吉林農(nóng)業(yè)大掌二00五年六月青杯砜業(yè)丈掌幀士罕位論文綁且最坼頃俸發(fā)醉的優(yōu)化放分禹純化和畸竿性質(zhì)的計冗AbstractNattokinase(NK)isproducedbyBacillussubtilsnattointheprocess

2、ofthefermentationofNattowhichisafibrinolyticserineenzymeItisextractedfromatraditionalfermentedfoodofJapanandwasfirstlydiscoveredbySumiwhoisaJapanesescholarWiththegrowthinthelivingstandard，thecardiovasculardiseaseisthreat

3、eningpeople’ShealthandlifemoreandmoreseverelySopeoplehavethoughtmuch&thedevelopingofthemedicamentwhichCancurethecardiovasculardisease。Itisverynecessarytesearchintoanewstyleoralmedicamentwhichhasgoodsecurityandlowpricebec

4、auseoftherelativemeritsofthethrombolyticagentsnowusedComparedwiⅡ1thethrombolyticagentssuchasurokinaseandtreptokinase，Nattokinaseissafer，easiertobeabsorbedbybodybecauseofitslowmolecularweight，andhasmoredirectandmorepersis

5、tenteffectonthrombosis，anditismoreimportantthatNattokinaseCOalbefermentedbybacteriawhichwilllowertheproductioncostSonattokirmseCallbedevelopedasanewfibrinolytiemedicine，healthproductsandhealthfoodsThispaperstudyontheliqu

6、idfermentationofNK，purification，andcharacterofenzymeAtlast，themainresultsareasfoUows：lFromthe9strainsstoredinthelab，screenedoutastrainofwhichtheproductionofNKishighestAnddetectedtheenzymeactivitybyfibrinplatemethodBothth

7、ecomponentofculturemediumandtheliquidfermentationconditionwereoptimizedTofermentativemedium，thebestcarbonsourceisxylose1，5％thebestnitrogensourceissoyaseptone2O％ThecomponentofinorganicsaltsisthatMgS04O05％，CaCl2O02％，K2HP04

8、／KH2P0401％／01％37℃WasthemostsuitabletemperaturefortheproductionofNK；ThestrainhadthebiggestspeedofgrowthandthebiggestyieldofNKunderPH7；Thevolumeofmediais100ml／250mlwhichWaschoosenforthebiggestgrossproductionofNK；2％ofl8h—ol

9、dinoculurnwasthebestconditionforNKsproductionAfterthesystemoptimization，inthefermenterenlargetesttheyieldofNKof1217IU／mlWasobtained60hourslaterComparedwithshakeflaskculture。thecultureperiodswasshoaened2Purificationexperi