Bacillus natto 918蛋白酶水解玉米醇溶蛋白的研究  

The Study on Hydrolysis Zein by the Protease Enzyme of Bacillus natto 918

作　　者：李志锐[1] 芦明春[1] 王莉[1] 刘英新[1] 高跃[1] 金凤燮[1] 

机构地区：[1]大连工业大学生物与食品工程学院

出　　处：《食品与发酵工业》2008年第3期89-91,共3页Food and Fermentation Industries

摘　　要：酶解玉米醇溶蛋白获得生理功能短肽的研究,多采用碱性蛋白酶和混合酶等商品酶制剂。通过培养Bacillus natto 918菌,采用固态发酵方式生产蛋白酶,测定水解度,确定水解经碱处理的玉米醇溶蛋白最佳酶解条件为:底物浓度10%、加酶量8 000 U/g、pH=9.5、反应温度40℃、反应时间3.0 h,在此条件下水解率达到33.8%。The study to gain physiological function short peptide by enzymolysis zein has always adopted alkaline proteinase and admix enzyme, enzymes that are usually prepared as commodities. Through cultivating the Bacillus natto TK-1, we used solid state fermentation to produce protease, to determined degree of hydrolysis, and the best enzymolysis conditions for hydrolyzing the zein after alkali treatment as： the concentration of substrate 10%, enzyme addition 8000U/g, pH=9.5, reaction temperature 40℃, and reaction time 3.0h. The hydrolysis rate may achieve 33.8% under this condition.

关 键 词：BACILLUS NATTO 918 固态发酵 玉米醇溶蛋白 

分 类 号：TS201.21[轻工技术与工程—食品科学] TQ925.9[轻工技术与工程—食品科学与工程]