毛霉ZG2菌株产蛋白酶条件优化  

Optimization of Proteinase Producing Condition of Mucor ZG-2 Strain

作　　者：巩晓芳[1] 张宗舟[2] 薛林贵[1] 张红光[1] 李琳[1] 赵燕[1] 

机构地区：[1]兰州交通大学化学与生物工程学院,甘肃兰州730070 [2]天水师范学院生命科学与化学学院,甘肃天水741001

出　　处：《河南农业科学》2013年第4期164-167,共4页Journal of Henan Agricultural Sciences

基　　金：国家科技支撑计划项目(2012BAD14B10);甘肃省自然科学基金项目(1010RJZE029)

摘　　要：对毛霉ZG-2菌株的产蛋白酶条件进行优化,以便于生抽大曲的大规模生产。结果表明,在大豆粉40%、麸皮60%、加水100%(V/m)、温度40℃条件下,制成的大曲蛋白酶活性最高,其中酸性蛋白酶酶活2 314U/g、中性蛋白酶酶活4 602U/g、碱性蛋白酶酶活1 352U/g;加120g/L食盐水溶液进行稀醪发酵60d,原料蛋白质转化率最高,达79.3%。The protease producing condition of mucor ZG - 2 strain was optimized for the large- scale production of soy sauce Daqu. The results showed that when the soybean meal was 40% （m/m） ,wheat bran was 60% （m/m）, water was 100% （V/m）, temperature was 40 ℃, the Daqu protease activity was highest. The Daqu acid protease activity was 2 314 U/g;neutral protease activity was 4 602 U/g, and alkaline protease activity was 1352 U/g. When diluted mash was fermented for 60 d with 120 g/L salt solution,the raw material protein conversion rate reached 79.3%.

关 键 词：蛋白酶 毛霉ZG-2 稀醪发酵 

分 类 号：TS201.25[轻工技术与工程—食品科学]