Degelatinized enzyme made from Aspergillus niger and its use in degumming of fiberflax
A technology of degumming enzyme and Aspergillus niger, which is applied in the field of degumming enzyme to achieve the effects of complete enzyme system, improved production rate and reduced hairiness
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example 1
[0024] Aspergillus niger (Aspergillus niger) HYA4 is used as the strain, and the preservation number is CGMCCNo.1897. In order to enable the strain to maintain stable high-yield characteristics, the slant preservation medium uses potato dextrose agar medium; the raw material and preparation method of the slant medium are: potato Peel 200g, cut into pieces and boil for 30min, then filter with gauze, add 20g of glucose and 20g of agar, add water to 1000mL after dissolving, the pH is natural; The bacteria were inoculated, the culture temperature was 36°C, the culture time was 5 days, and kept at 4°C for standby.
example 2
[0026] The solid fermentation medium used in the present invention is: bran: soybean meal: ammonium sulfate: sodium nitrate=1: 0.025: 0.01: 0.035; the ratio of culture medium to water is 1: 1.5w / v, and the initial pH value is 5.0-5.5 ; Sterilize at 121°C for 30 minutes, inoculum size 10 5 spores / g dry basis; the culture temperature is 36°C, and the culture time is 72h.
example 3
[0028] After the above-mentioned solid fermentation is completed, the fermented product is extracted in river water at room temperature for 3 hours, the bath ratio is 1:25w / v, and the crude enzyme solution for degumming is obtained by filtration. The crude enzyme solution is sampled and diluted 200 times. The activities of pectinase and xylanase were determined by 3,5-dinitrosalicylic acid method.
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