Enzymatic Properties And Biodegradation Of Amine Oxidase From Aspergillus Niger

The present paper describes the cultural conditions for the formation of amine oxidase by Aspergillus niger AS3.350,and establish the basic induction plan. And some basic enzymatic properties of amine oxidase by Aspergillus niger AS3.350 are also presented. In this work, we performed the basic enzyme’s properties basic and using in the soy sauce application to eliminate biogenic amines in the food.Hope for reason-able,effective,safe remediation technology to provide a theoretical basis.(1) Aspergillus niger were taken to inoculate on subcultures which were grown in a defined medium composed of 0.2% sodium nitrate, 3% maltose, 0.1% dipotassium hydrogenphosphate, 0.05% magnesium sulfate heptahydrate, 0.1% yeast extract, distilled water.(2) The final medium for cultures was composed of 5% glucose, 0.5% of n-hexylamine 0.1% dipotassium hydrogenphosphate, 0.05% magnesium sulfate heptahydrate, 0.2μmol / L of copper sulfate, 0.1% yeast extract, distilled water and adjusted to p H 7.0.(3) The culture growth was at 30 ℃, 180 r / min shaking conditions.In this conditions,the amine oxidase activity is highest.(4)The first incubation time weree 24 h and the final incubation time were 36 h.In this conditions, induced the highest enzyme activity.(5) The Ultrasonic Liquid Processors conditions:working time were 7min, and the working power were 180 w, crushing interval of 15 s.The mycelium concentration of 10%. The extracted liquid were fractionated with ammonium sulfate(55% saturation).(6)The enzyme optimum temperature was 30 ℃, the optimum p H was 7.0;The enzyme was stable up to 30 ℃,but above 30 ℃,it was rapidly destroyed.less; The enzyme was stable in phosphate buffer of p H over the range of 6.0 to 7.8; In the presence of 1mmol Cu2+ led to a significant increase of enzyme activity;but when the concentrations of Cu2+ increase, the enzyme activity was suppressed.; The presence of EDTA, DTT, hydroxy ethyl alcohol and other enzyme inhibitors was significant decrease the enzyme activity.(7) The enzyme can effect significant on eight common food biogenic amines(cadaverine, putrescine, tyramine, phenylethylamine, histamine, serotonin, spermine, spermidine); When we applied to a soy sauce, add the amount of enzyme between 800-1000 U / g, degradation in three days, the degradation rate of the total biogenic amines have reached 69.50%...