毛霉蛋白酶的特性研究  

Study on characteristics of protease produced by Mucor

作　　者：郑晓婷[1] 赵新淮[1] 

机构地区：[1]乳品科学教育部重点实验室,东北农业大学,黑龙江哈尔滨150030

出　　处：《食品工业科技》2008年第9期156-158,共3页Science and Technology of Food Industry

摘　　要：从毛豆腐中分离出1株毛霉,研究了毛霉分泌产生的蛋白酶的基本性质。结果表明：蛋白酶在pH为4、55℃时,相对酶活力最高;在4℃、pH为5-6时,蛋白酶有着较好的稳定性。一些常见的金属离子对毛霉蛋白酶活性有一定的影响,在5.0mmol/L的浓度下,Mn^2＋、Ca^2＋、Mg^2＋对蛋白酶有较强的活化作用,而Zn^2＋、Fe^2＋、Fe^3＋对蛋白酶有一定的抑制作用,低浓度的NaCl有激活作用,但在高浓度下产生抑制作用。A strain of Mucor was isolated from a traditional fermented soy product. The basic properties of proteases excreted by Mucor were studied therefore. The results showed that the proteases had a higher activity in pH4 and 55℃ and had good stability in pH5-6 and 4℃. Some metal ions had influence on protease activity. Mn^2＋ ,Ca^2＋ and Mg^2＋ could activate protease activity but Zn^2＋ , Fe^2＋ , and Fe^3＋ could inhibit protease activity at level of 5.0mmol/L. Meanwhile NaCl showed an activation effect at low level but an inhibitory effect at high level.

关 键 词：毛霉 蛋白酶 性质 

分 类 号：TS201.25[轻工技术与工程—食品科学]