纳豆芽孢杆菌NY-1产蛋白酶酶学性质研究  

Study on Characteristics of Protease from Bacillus subtilis natto NY-1

作　　者：孙妍[1] 王加启[1] 奚晓琦[1] 卜登攀[1] 彭华[1] 魏宏阳[1] 周凌云[1] 

机构地区：[1]中国农业科学院北京畜牧兽医研究所,动物营养学国家重点实验室,北京lOOl93,北京100193

出　　处：《中国畜牧兽医》2010年第12期15-17,共3页China Animal Husbandry & Veterinary Medicine

基　　金：动物营养学国家重点实验室自主研究课题(2004DA125184(团)0801)

摘　　要：试验为研究纳豆芽孢杆菌NY-1产蛋白酶的酶学性质,在液体培养基中培养该菌株并获得粗酶液,之后分别在不同处理条件下对粗酶液中蛋白酶活性进行测定。结果表明,该酶最适反应温度为65℃,最适反应pH为9.0,45℃时有较好的热稳定性,pH 8.0～9.0有较好的pH稳定性。金属离子Mn2+和Zn2+对该蛋白酶活性有激活作用,Fe2+、Cu2+和Mg2+对酶活性有抑制作用。To study the characteristics of the protease from Bacillus subtilis natto NY-1 strain,crude protease liquid was obtained by culturing strain in liquid medium,and the activity of protease was assayed after different treatment conditions.The results showed that the optimum temperature and the optimum pH were 65 ℃ and 9.0,respectively;it is found that the protease was stable at 45 ℃,and between pH 8.0 to 9.0.The protease was activated by Mn2＋ and Zn2＋,as well as inhibited by Fe2＋,Cu2＋ and Mg2＋.

关 键 词：纳豆芽孢杆菌 蛋白酶 酶学性质 

分 类 号：S816.79[农业科学—饲料科学]