Paenibacillus elgii TKU051在液態發酵中利用含幾丁質之水產加工副產物生產蛋白酶及去蛋白

從水產加工副產物中萃取幾丁質是目前工業上製備幾丁質的主要方式，然而常規的化學法常常伴隨高額的花費且對環境有害。本研究選用篩選自土壤的Paenibacillus elgii TKU051作為實驗菌株，以幾種常見的水產加工副產物作為本菌發酵生產蛋白酶的唯一碳/氮源。結果顯示，發酵魷魚軟骨粉能同時生產蛋白酶及幾丁聚醣酶，於含1.5%魷魚軟骨粉的培養基搖瓶培養四天，可得最高蛋白酶活性(17.79 ± 0.68 U/mL)。明膠酶譜法及聚丙烯醯胺凝膠電泳法(SDS-PAGE)測定結果顯示，P. elgii TKU051能生產兩種主要及兩種次要的蛋白酶，推估其分子量分別為100、57.3、43.3、33.8 kDa。經由TKU051發酵去蛋白所殘留之固形物，可被視為發酵法製備幾丁質之產物。因蝦殼為目前工業上萃取幾丁質的主要來源，因此本研究選用經過不同乾燥處理法所得蝦頭粉、蝦殼粉做為材料，利用TKU051進行液態發酵的方式進行去蛋白，結果顯示所得去蛋白率皆可達95%。新鮮蝦殼烘乾粉(fSSO)經由TKU051發酵所製得的幾丁質產品，在傅葉氏紅外線光譜(FT-IR)上顯示與市售的幾丁質產品具有相似的特性。此外，fSSO經由TKU051液態發酵製備幾丁質的過程中，不同發酵天數所得幾丁質產品，對於染料的吸附效果亦有進行探討，結果顯示對於剛果紅及萘酚藍黑具有最好的吸附效果，約為90%及60%。上述結果顯示，P. elgii TKU051於回收再利用含幾丁質水產副產物生產蛋白酶，以及發酵所得幾丁質在染劑的吸附上具有應用潛力。

關鍵字

Paenibacillus elgii ；蛋白酶；水產加工副產物；去蛋白；染料吸附

並列摘要

Seafood processing by-products are commercially for the extraction of chitin. However, conventional chemical methods of chitin extraction in the industry are costly and harmful to the environment. In this study, several common seafood processing by-products were be added to the medium as the only carbon and nitrogen source (C/N source) combining with the Paenibacillus elgii TKU051 selected from the soil for protease production. Among the by-products, the squid pen powder (SPP) was found to be the most appropriate C/N source for both protease and chitosanase production. With 50mL of pH 6.0 medium, containing 1.5% (w/v) SPP, cultivation under 40°C and shaking speed of 100 rpm, the highest protease activity was observed on the fourth day at 17.79 ± 0.68 U/mL. The molecular weights of proteases produced by P. elgii TKU051 were estimated by gelatin zymography and polyacrylamide gel electrophoresis, the result showed 2 major bands and two minor bands with molecular weights nearly 100, 57.3, 43.3, 33.8 kDa. The soil residual after fermentation of the medium can be regarded as an intermediate product for chitin extraction, while shrimp shells are the main source of chitin extraction in the industry, shrimp head, and shell powders with different drying treatments were used as the material for deproteinization via fermentation. All of them showed the degree of deproteinization can reach 95 %, and the chitin obtained from fermentation fresh shrimp shell powder dried by the oven (fSSO) showed similar characteristics on the Fourier Infrared Spectroscopy (FT-IR) profiles with commercial chitin. In addition, the dye adsorption effect on the products at different stages in chitin extraction from fSSO was also discussed. The results showed that Congo red and naphthol blue black have the best adsorption effect, at 90 % and 60 %. In short, P. elgii TKU051 has a high potential in not only protease production via seafood by-products, but also in chitin extraction of deproteinization by fermentation.

並列關鍵字

Paenibacillus elgii ； protease ； seafood processing by-product ； deproteinization ； dye adsorption

參考文獻

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Paenibacillus elgii TKU051在液態發酵中利用含幾丁質之水產加工副產物生產蛋白酶及去蛋白

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