The Characteristic Properties of Wheat Flour Dough with New Leavening Bacteria
新型发酵菌小麦面粉面团的特性研究
基本信息
- 批准号:01580054
- 负责人:
- 金额:$ 1.15万
- 依托单位:
- 依托单位国家:日本
- 项目类别:Grant-in-Aid for General Scientific Research (C)
- 财政年份:1989
- 资助国家:日本
- 起止时间:1989 至 1990
- 项目状态:已结题
- 来源:
- 关键词:
项目摘要
1. The leavening bacterium Enterobacter cloacae GAO (hereafter referred to as GAO) produced H_2 and CO_2 gas when the GAO was cultured with G-medium which contained glucose and asparagine. The amount of gas increased adding at 0.1% casaminoacid for G-medium produced roughly 2.5-fold and H_2/CO_2 ratio was 0.60.2. The formation of H_2 gas was accounted for the GAO growth with 0.1% casaminoacid G-media supplemented with 0.5% citric acid, alhpa -ketoglutaric acid, succinic acid, fumaric acid, malic acid and pyruvic acid respectively. The GAO produced total gas, in order of its abundace, fumaric acid, pyruvic acid, alpha -ketoglutaric acid, citric acid, malic acid and succinic acid. The ratio of H_2 to total gas were showen that alpha -ketoglutaric aicd was 85.1%, citric acid was 82.1% and succinic acid was 81.5%.3. Two- beta -galactosidaese were purified from the cell extract of the GAO by ammonium sulfate fractionation, Sephacryl S-200 gel filtration, DEAE-Toyopearl column chromatography, affinity chromatography on 1-thio- beta -galactopyranoside-Agarose and mono-Q column chromatography. The enzuyme preparations homogeneous on polyacrylamide electrophresis. The enzyme was most active at pH 7.2 and 37^゚ C. The enzyme was stable between pH 6.0 to 7.0 at 30 min incubation at 37^゚ C. The molecular weights of the enzyme was estimated to be 220,000 by gel filtration on Sepharose CL-6B column, and 120,000 by SDS polyacrylamide gelelectrophoresis. This indicated that the enzymes might be of 2 subunits. The isoelectric point of the enzymes was pH 4.5. Bivalent metals with Mg, Zn, Mn, Co, Ni are strong activators when assayed at 1mM concentration. The beta -galactosidase from E. Cloacae GAO had high content of glycine and serine compared with Aerobacter cloacae.4. In an attempt to isolation from the starter prepared with potato filling, we obtained four isolates which were rod shape, oxydase positive and Gram negative bacteria.
1.发酵菌阴沟肠杆菌GAO(以下简称GAO)在含有葡萄糖和天冬酰胺的G培养基中培养时产生H_2和CO_2气体。添加0.1%酪蛋白氨基酸后,G-培养基产生的气体量增加了约2.5倍,H_2/CO_2比为0.60.2。在分别补充0.5%柠檬酸、α-酮戊二酸、琥珀酸、富马酸、苹果酸和丙酮酸的0.1%酪蛋白氨基酸G培养基中,H_2气体的形成导致了GAO的生长。 GAO产生的气体总量按其丰度排列为富马酸、丙酮酸、α-酮戊二酸、柠檬酸、苹果酸和琥珀酸。 H_2占总气体的比例为:α-酮戊二酸为85.1%,柠檬酸为82.1%,琥珀酸为81.5%。3。通过硫酸铵分级分离、Sephacryl S-200凝胶过滤、DEAE-Toyopearl柱色谱、1-硫代-β-吡喃半乳糖苷-琼脂糖上的亲和色谱和mono-Q柱色谱从GAO的细胞提取物中纯化2-β-半乳糖苷酶。酶制剂在聚丙烯酰胺电泳上均质。该酶在 pH 7.2 和 37℃时最活跃。在 37℃孵育 30 分钟时,该酶在 pH 6.0 至 7.0 之间稳定。通过 Sepharose CL-6B 柱凝胶过滤估计酶的分子量为 220,000,通过 SDS 聚丙烯酰胺凝胶电泳估计为 120,000。这表明酶可能有 2 个亚基。酶的等电点为pH 4.5。当以 1 mM 浓度进行测定时,含有 Mg、Zn、Mn、Co、Ni 的二价金属是强活化剂。阴沟肠杆菌GAO的β-半乳糖苷酶与阴沟杆菌相比,甘氨酸和丝氨酸含量较高。4.在尝试从马铃薯馅料制备的发酵剂中分离出来时,我们获得了四种菌株,分别为棒状、氧化酶阳性和革兰氏阴性细菌。
项目成果
期刊论文数量(10)
专著数量(0)
科研奖励数量(0)
会议论文数量(0)
专利数量(0)
HIROKO NAGANO,MASASHI OMORI and ZENYA SHOJI: "Characteristic of Wheat-Flour Dough Using a Culture Solution of Enterobacter cloacae GAO with and without Yeast" Journal of Food Science(IFT)USA.
HIROKO NAGANO、MASASHI OMORI 和 ZENYA SHOJI:“使用含有和不含酵母的阴沟肠杆菌 GAO 培养液的小麦面粉面团的特性”美国食品科学杂志 (IFT)。
- DOI:
- 发表时间:
- 期刊:
- 影响因子:0
- 作者:
- 通讯作者:
HIROKO NAGANO: "Characteristics of Enterobacter cloacae GAO isolated from Soaking Water of Sliced Apple (contributed)" Journal of Home Economics of Japan.
长野弘子:“从苹果片浸泡水中分离出的阴沟肠杆菌 GAO 的特性(供稿)”《日本家政学杂志》。
- DOI:
- 发表时间:
- 期刊:
- 影响因子:0
- 作者:
- 通讯作者:
長野 宏子: "リンゴ浸漬液より分離した発酵性細菌(Enterobacter cloacae GAO)の特徴" 日本家政学会誌.
永野博子:“从苹果浸泡液中分离出的发酵菌(阴沟肠杆菌 GAO)的特性”,日本家政学会杂志。
- DOI:
- 发表时间:
- 期刊:
- 影响因子:0
- 作者:
- 通讯作者:
HIROKO NAGAGNO: "Purification and Characterization of beta -galacctosidase from Enterobacter cloacae GA0 (on schedule)" Agric. Biol. Chem.
HIROKO NAGAGNO:“阴沟肠杆菌 GA0 中 β-半乳糖苷酶的纯化和表征(按计划进行)”Agric。
- DOI:
- 发表时间:
- 期刊:
- 影响因子:0
- 作者:
- 通讯作者:
HIROKO NAGANO: "Characteristics of WheatーFlour Dough using Enterobacter cloacae GAO with and withoutーYeast" Journal of Food Science. 56. 106-108 (1991)
HIROKO NAGANO:“使用阴沟肠杆菌 GAO(含和不含酵母)的小麦面粉面团的特性”《食品科学杂志》56. 106-108 (1991)。
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