烤烟叶面微生物5种水解酶的产生、温度稳定性及其在烟叶人工陈化中的应用

研究了烤烟叶面微生物菌株5种水解酶（β 淀粉酶、糖化酶、纤维素酶、果胶酶和蛋白酶）的诱导产生及其温度稳定性,结果发现培养基中分别添加0.2%的5种水解酶相应的诱导物,对所研究的烤烟叶面微生物菌株5种水解酶的产生均具有诱导作用.5种水解酶在60?℃时均不稳定,易失活;50?℃时,除果胶酶外,其他4种水解酶的温度稳定性较好.在对5种水解酶60?℃保温2?h过程中所取的样品测定酶活时发现,60?℃反应所得的酶活都高于各自酶活测定常规方法中所用温度反应所得的酶活.用烤烟叶面微生物及其产生的5种水解酶组合成6种不同配方,对2个品种的烤烟进行了为期6个月的人工陈化试验,结果是人工陈化2个月后试验样品评吸总分普遍高于对照样品.本研究为进行烤烟人工陈化以缩短烤烟自然陈化周期、改善烟叶内在品质奠定了基础.

Production and temperature stability of five hydrolases from microorganisms on flue-cured tobacco leaf and its application in tobacco aging

The inducible production and temperature stability of five hydrolases (β amylase, glucoamylase, cellulases, pectinase and protease) of microorganisms from flue cured tobacco leaves were studied. The results indicate that the production of five enzymes could be induced effectively by adding 0.2% inducements to 2.0% tobacco leaf water media. Five enzymes are unstable incubated at 60℃, while four enzymes had preferable temperature stability at 50℃ except for pectinase. All the enzymes have higher enzyme activities reacted at 60℃ than that reacted at the temperature stipulated by enzyme activity assays. Using microorganisms and their hydrolases, six experimentations were carried out with two kinds of flue cured tobacco leaves for a six month artificial aging. Three batch samples were taken for analyses of internal quality during the period. The results of the assessment of sense organ with smoking show the total scores of the first batch samples are increased. This research provide the foundation for shortening the time of aging and improving the internal quality of flue cured tobacco leaves.