毛霉蛋白酶特性研究及在大豆肽生产中的应用  

Study on characteristics of protease produced by Mucor racemosus and its application in the production of soybean peptide

作　　者：陈菽[1] 邹雪[1] 李玲[1] 邵伟[1] 

机构地区：[1]三峡大学化学与生命科学学院,湖北宜昌443001

出　　处：《中国酿造》2008年第11期47-50,共4页China Brewing

摘　　要：通过对毛霉蛋白酶活力的测定研究了毛霉蛋白酶的特性。研究表明,毛霉在培养的第5d～6d为旺盛期,毛霉蛋白酶的最适反应pH值为4.0～6.0,且在pH4.0～6.0时稳定性较好;毛霉蛋白酶的最适反应温度为45℃～55℃,50℃时酶活力最大,且在40℃以下热稳定性较好。1.0%NaCl、1.0%CaCl2、1.0%MnSO4和1.0%MgSO4对蛋白酶有激活作用,1.0%KCl、1.0%ZnSO4和1.0%CuSO4则对蛋白酶有不同程度的抑制作用。用毛霉所产的蛋白酶对大豆分离蛋白进行水解所得的大豆肽具有较好的质量品质。The characteristics of protease produced by Mucor racemosus were investig ated by the determination of enzyme activity. The results showed that the main secretion stage of protease by M. racemosus was during the 5^th to 6^th day in culture. The optimum pH ofprotease was ranged between 4.0 and 6.0, and in such a case, the protease was more stable. The optimum temperature ofprotease ranged from 45℃ to 55℃. The highest activity ofprotease was achieved at 50℃. The protease was much more stable when it was kept under 40℃. It was also indicated that 1.0% NaCl, 1.0% CaCl2, 1.0% MnSO4 and 1.0% MgSO4 had positive effects on the activity of protease, but 1.0% KCl2 1.0% ZnSO4 and 1.0% CuS04 could suppress the the activity ofprotease at different degree. The soybean peptide produced with this protease has a better quality.

关 键 词：毛霉 蛋白酶 大豆肽 

分 类 号：Q935[生物学—微生物学] Q814