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《The Food Industry》 2013-03
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Research on the Conditions Optimization for Laccase Production from Trametes Versicolor and the Enzymatic Characteristics on Laccas

Zhao Wen-juan1*,Xu Sheng-yun1,Ren Ping1 1.Enzyme Engineering Institute of Shaanxi Sciences(Xi’an 710600);2.Shaanxi Engineering Center for Enzyme Technology(Xi’an 710600)  
The constituent of culture medium and culture conditions for the trametes versicolor(mys 004) screened was studied and optimized.And its enzymatic characteristics were also researched.Its culture medium consisted of 20% potato juice 1 L(K2HPO4 1.0 g,NaCl 0.5 g,MgSO4.7H2O 1.5 g,NaNO3 2.5 g) CaC12.2H2O 0.1 g,FeC13 0.02 g,tween 80 1.2 mL,pollard 10 g,guaiacol 0.006%.The activity of the yielding laccase was 751 U/mL under the conditions of the culture pH 4.5,the culture temperature 28 ℃,the rotational speed of culture 200 r/min,the culture time 7 d.Its enzymatic characteristics was using the temperature 30~55 ℃(the optimum temperature 50 ℃),the optimum pH 4.5.The storage temperature could not exceed for 60 ℃,the optimum temperature less than 40 ℃.When there was 0.5 mmol/L Cu2+ or Mg2+,the enzymatic activity was not effected.When there was 5 mmol/L Zn2+,Mn2+,Co2+ or Al3+,the enzymatic activity was descended approximately for 50%.The enzymatic activity was descended approximately for 70% if the Fe3+ existed.The enzymatic activity entirely lost if the Fe2+ existed.
【Fund】: 陕西省科学院计划项目(2011K-11)
【CateGory Index】: TQ925
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