Studies on Purification of Amylases and Bioactive Materials from Mung Bean Fermented by Chryseobacterium taeanense TKU001

• Main Authors: Yen-Chen Liang, 梁逸辰
• Other Authors: San-Lang Wang
• Format: Others
• Language: zh-TW
• Published: 2009
• Online Access: http://ndltd.ncl.edu.tw/handle/16005339182106911639

碩士 === 淡江大學 === 生命科學研究所碩士班 === 97 === Chryseobacterium, formerly known as Flavobacterium, is a nonfermenting, nonmotile, gram-negative aerobic rod. An amylase was produced from the culture supernatant of C. taeanense TKU001 with mung bean powder as the main nutirion source. The optimized conditions for amylase production was found when the culture was shaken at 30℃ for five day (150 rpm) in 100mL of medium containing 1.5% mung bean powder, 0.1% K2HPO4, 0.05% MgSO4．7H2O (pH 9). The amylase was purified from culture by lyophilization (or evaporation), DEAE sepharose CL-6B, and Phenyl Sepharose 6 Fast Flow column chromatography. The optimal temperature and thermal stability of this enzyme were 50℃ and <60℃. The optimal pH and pH stability of this enzyme were pH 9 and pH 7-11. This amylase was activated by Ca2+ ions and Tween 40, but completely inactivated by Fe2+, Cu2+, and Mn2+ ions. The antioxidative evaluations were analyzed by free radical-scavenging activity, metal-chelating ability, reducing power, and total phenolic contents. The DPPH scavenging rate, Fe2+- chelating activity, reducing power, and total phenolics of TKU001 culture supernatant were revealed 56% (1st day), 0.34 mg/mL EDTA equivalents (6th day), 0.38 mg/mL (7th day), and 0.36 mg/mL cysteine equivalents (7th day), respectively.