酵母液泡蛋白酶的研究进展  

Research progress in Saccharomyces cerevisiae vacuolar proteinase

作　　者：刘晓杰[1] 章海锋[1] 傅明亮[1] 刘婧[1] 陈启和[1] 何国庆[1] 

机构地区：[1]浙江大学食品科学与营养系,浙江杭州310029

出　　处：《食品工业科技》2010年第12期377-379,共3页Science and Technology of Food Industry

基　　金：国家高技术研究发展计划(863计划)(2007AA10Z315)

摘　　要：在啤酒酵母中,液泡发挥了重要的生理作用,包括pH调节和代谢控制、蛋白质降解、氨基酸以及无机离子的储存。这一系列的功能均依赖于液泡中一些特定的蛋白酶。酵母细胞内大多数酶的成熟均依赖于这些蛋白酶的加工修饰作用。近年来国外研究人员对蛋白酶的这种加工修饰作用进行了深入研究,但在国内尚不多见。本文依据国内外研究进展对啤酒酵母液泡中常见的几种蛋白酶生物特点及其生理功能进行了综述,以便更好地认识酵母蛋白酶,为进一步研究打下理论基础。In the yeast Saccharomyces cerevisiae,the vacuole is integrally involved in a wide array of physiological processes.These include pH and osmoregulation,protein degradation and storage of amino acids,small ions,and polyphosphate.These diverse functions necessitate the presence in the vacuole of a specific group of proteinase.The maturity of most vacuole enzyme was dependent on the processing and modification of these proteases.In recent years,the kinds of processing and modification had been studied deeply in many foreign labs,but little had been carried out in domestic research institutions.This paper summarized the biological characteristics and their physiological functions of several common proteinase in the vacuole of Saccharomyces ceversiae based on many current research achievements both domestic and abroad.So as to get a better understand of beer yeast proteinase as well as lay a foundation for further study.

关 键 词：啤酒酵母 液泡蛋白酶 生物性质 

分 类 号：TS261.11[轻工技术与工程—发酵工程]