毛霉蛋白酶的组分特性及对大豆蛋白水解的研究  

Characterization of Proteases from Actinomucor elegans and Application in Hydrolysis of Soy Protein

作　　者：潘进权[1] 罗晓春[1] 谢明权[1] 

机构地区：[1]华南理工大学生物科学与工程学院,广州510641

出　　处：《中国粮油学报》2009年第5期31-35,共5页Journal of the Chinese Cereals and Oils Association

基　　金：广东省科技计划项目(2006A10602001);广州市科技攻关项目(2006Z3-E0701)

摘　　要：毛霉是腐乳酿造的主要微生物之一,其分泌的蛋白酶对大豆蛋白具有较高的水解效率以及对蛋白水解物良好的脱苦效果,因此在大豆蛋白水解加工方面显示出很好的应用前景。本研究采用多种蛋白纯化的方法从毛霉胞外分离纯化出三种不同的蛋白酶组分。在探讨了各组分蛋白酶性质的基础上,考察了各种蛋白酶组分对大豆蛋白的水解效果。结果显示,纯化得到的碱性蛋白酶组分Pb1对大豆蛋白具有相对较强的水解能力,而酸性蛋白酶对大豆蛋白水解能力较差,碱性蛋白酶与酸性蛋白酶之间具有良好的协同作用。Proteases from mucor species, the predominant microorganisms used in the fermentation of sufu, had shown a good market prospect in the production of soy - polypeptides for their high hydrolysis efficiency to soy protein and debittering effect to the hydrolysate. To explore these enzymes, three proteases, including one alkaline protease and two acidic proteases, were purified from the fermented wheat bran by Actinomucor elegans AS3.2778 using the methods of am- monium sulfate precipitation, ion exchange chromatography, hydrophobic chromatography and size exclusion chromatography, and their properties were also investigated. The evaluation experiment of hydrolysis ability indicates that the purified alkaline protease has relatively high hydrolysis efficiency to soy protein and there is a significant synergistic effect between the alkaline protease and the acidic protease.

关 键 词：雅致放射毛霉 蛋白酶 性质 大豆蛋白 水解 

分 类 号：TS201.2[轻工技术与工程—食品科学]