Response surface methodology ( RSM ) was adopted to optimize liquid fermentation conditions for pectinase produced by PeniciUium oxalicum 15. The results revealed that the highest enzyme activity was 54 391. 70 U which obtained at the optimized condition of 4.85% citrus peel powder, 5- 89% rice bran, 0. 97% (NH4)2SO4, initial pH 6.0 -8.0 and 9% inoculum. It was 3 times as high as that of the initial enzyme activity 18 148.00 U. The properties of pectinase were also studied. The results indicated that the optimal temperature and pH of pectinase were 50 °C and 5. 0 respectively, and the enzyme activity was stabile at 30-50 °C and pH 5.0.%采用响应面分析法对草酸青霉(Penicillium oxalicum)L5菌株液体发酵产果腔酶条件进行了优化.结果表明:桔皮粉、米糠及硫酸铵的添加量分别为4.85%、5.89%、0.97%,摇瓶初始pH为6.0～8.0,接种量为9%时,优化后的果胶醇活达54 391.70 U,是初始酶活18 148.00 U的3倍.另外,对其果胶酶性质进行了初步探讨,结果表明:该酶较适反应温度和pH分别为50℃和5.0;30～50℃时有较好的热稳定性,pH值为5.0时稳定性最佳.
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