酿造激活剂对不同曲霉菌株蛋白酶组分及活性的影响  

Effect of brewing activator on protease components and activity of different Aspergillus strains

作　　者：张贺迎[1] 武金霞[2] 闫博[2] 

机构地区：[1]河北大学生物技术研究中心,河北保定071002 [2]河北大学生命科学院,河北保定071002

出　　处：《中国酿造》2011年第3期88-90,共3页China Brewing

摘　　要：以活性电泳比较了不同来源酱油生产菌株的蛋白酶组分,研究了激活对蛋白酶组分表达及活性的影响。结果表明,不同来源菌株蛋白酶组分数量各不相同,其中米曲霉GM蛋白酶组分数量最多,其他菌株的蛋白酶组分均少于米曲霉GM。激活后多数蛋白酶组分的活性都有提高,其中对GM的组分4、AS3.324的组分4、336-2的组分1、3042-HL的组分4、3042-ZH的组分4和3.042KG的组分7激活作用明显。激活剂还能诱导336-2新的蛋白酶组分表达。The protease components of Aspergillus strains from different soy sauce were compared by active electrophoresis. Effect of activation on the expression and activity of protease components were studied. The results showed that different number of protease components could be observed from different strains, in which, Aspergillus oryzae GM had more protease components than those of the other strains. The activities ofprotease components could be enhanced by activation, in which part 4 of GM and AS3.324, part 1 of 336-2, part 4 of 3042-HL and 3042-ZH, part 7 of 3.042 KG were activated markedly. In addition, the brewing activator could also induce the expression of new protease component in 336-2.

关 键 词：激活酿造 曲霉 蛋白酶组分 活性电泳 

分 类 号：TS201.3[轻工技术与工程—食品科学]