Aspergillus usamii B_1-12果胶酶合成诱导的初步研究

A.usamii B_1-12果胶酶的合成受果胶类物质的诱导,不同诱导物诱导效果不同,同一诱导物在不同pH条件下诱导作用也有差别。桔子果胶脱酯化处理后,诱导作用降低,说明一定程度的甲酯化对诱导作用是有利的。用一定量果胶酶酶解桔子果胶可提高它的诱导效果,表明果胶降解后的中间产物或代谢物也是有效的诱导物。据此,本文对A.usamii B_1-12果胶酶合成诱导作用的机制提出了一种可能的解释。

A PRELIMINARY STUDY ON INDUCTION OF PECTINASE IN ASPERGILLUS USAMII B_1-12

Synthesis of pectinase by A. usamii B_1-12 can be induced by pectin substance. The various inducers had different inductive effects, and the same inducer had differerttly at various pH values on the synthesis of enzymes. The result that de-esterification to pectin from citrus decreased its inductive effect suggested that the esterification of pectin, was beneficial to the induction of pectinase. Degradation of pectin with low level pectirtase increased its inductive effect, which suggested that the intermediates of degradation of pectin or their catabolites may be the effective inducers. On the basis of these results, the mechanism of induction, of pectinase in A. usamii B_1-12 was offered in the present paper.