金属离子对微生物蛋白酶活性的影响及机理  

Effect and Mechanism of Metal Ions on the Activity of Microbial Protease

作　　者：余茜[1] 张国丽[1] 敖晓琳[1] Yu Xi;Zhang Guoli;Ao Xiaolin(College of Food Science,Sichuan Agricultural Uniersity,Ya'an 625000,Sichuan)

机构地区：[1]四川农业大学食品学院,四川雅安625000

出　　处：《中国食品学报》2019年第4期287-294,共8页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金项目(31171726)

摘　　要：微生物蛋白酶广泛应用于人们的生产生活中,无论是工业上蛋白酶制剂的生产,还是食品发酵产业中,提高微生物蛋白酶活性一直属于热门话题。研究表明添加一定量的金属离子对于蛋白酶活性的提高具有显著作用。本文主要介绍了金属离子对微生物蛋白酶活性的影响,并对国内、外关于金属离子影响微生物蛋白酶活性的机理研究进行论述,旨在为工业生产及食品发酵相关产业提供一定参考依据。Microbial protease is widely applied in people's life, both in industrial production of zymin and food fermentation industry.Improving microbial protease activity has always been a hot topic.The study showed metal ions played a significant role in improving the protease activity.In this paper, the effect and mechanism of metal ions on the activity of microbial protease were summarized, aiming to provide references for industrial production and food fermentation industry.

关 键 词：金属离子 微生物蛋白酶 影响机理 

分 类 号：TS202.3[轻工技术与工程—食品科学]