A kind of Aspergillus niger strain producing α-amylase and application thereof

A technology of Aspergillus niger and strains, applied in the field of microbial mutagenesis screening, which can solve the problems of restricting the wide application of amylase and low expression of production strains, and achieve the effects of improving taste, baking quality and soft granules
CN104004729BActive Publication Date: 2016-06-01QINGDAO VLAND BIOTECH GRP
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Patents(China)
Current Assignee / Owner
QINGDAO VLAND BIOTECH GRP
Publication Date
2016-06-01

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Abstract

The invention provides an alpha-amylase. The amino acid sequence of the alpha-amylase is SEQ ID NO:1. The invention also provides Aspergillus niger P11-51 expressing the alpha-amylase. The strain number of the Aspergillus niger P11-51 is CCTCC NO:M2014017. The mutated strain Aspergillus niger P11-51 obtained through ultraviolet mutagenesis can efficiently express alpha-amylase from Aspergillus clavatus, and the fermenting enzyme activity of the Aspergillus niger P11-51 is 486.65CU / mL, and is 1.99 times that of an original strain. The Aspergillus niger P11-51 is a food safety bacterium (GRAS), and alpha-amylase produced by the Aspergillus niger P11-51 can be widely applied in the food processing field. The alpha-amylase can increase the specific volume of bread by 10-15%, reduces the hardness of bread crust and bread crumb, improves the quality of bread, improves the baking quality of the bread, improves the size of the volume, improves the mouthfeel of the bread, and makes particles soft.
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Description

technical field

[0001] The invention belongs to the technical field of microbial mutagenesis screening, and in particular relates to an alpha-amylase-producing Aspergillus niger mutagenic strain and application thereof. Background technique

[0002] α-amylase (α-amylase) is an endonuclease, which acts on starch by randomly cutting α-1,4 glycosidic bonds inside the starch molecule, so that the starch molecule degrades rapidly, loses its viscosity, and at the same time hydrolyzes The reducing power of the substance increases.

[0003] Amylase is a biocatalyst with a wide range of uses, and α-amylase is one of the important enzyme preparations discovered earlier and used in industry. α-amylase is widely used in the starch processing industry, such as the manufacture of glucose, maltose, various dextrins, etc.; in the food industry, such as bread baking, maltose, monosodium glutamate, fruit juice, spices and other industries; in the brewing and fermentation industry, such as be...

Claims

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