摘要
从毛豆腐中分离出1株毛霉,研究了毛霉分泌产生的蛋白酶的基本性质。结果表明：蛋白酶在pH为4、55℃时,相对酶活力最高;在4℃、pH为5-6时,蛋白酶有着较好的稳定性。一些常见的金属离子对毛霉蛋白酶活性有一定的影响,在5.0mmol/L的浓度下,Mn^2＋、Ca^2＋、Mg^2＋对蛋白酶有较强的活化作用,而Zn^2＋、Fe^2＋、Fe^3＋对蛋白酶有一定的抑制作用,低浓度的NaCl有激活作用,但在高浓度下产生抑制作用。
A strain of Mucor was isolated from a traditional fermented soy product. The basic properties of proteases excreted by Mucor were studied therefore. The results showed that the proteases had a higher activity in pH4 and 55℃ and had good stability in pH5-6 and 4℃. Some metal ions had influence on protease activity. Mn^2＋ ,Ca^2＋ and Mg^2＋ could activate protease activity but Zn^2＋ , Fe^2＋ , and Fe^3＋ could inhibit protease activity at level of 5.0mmol/L. Meanwhile NaCl showed an activation effect at low level but an inhibitory effect at high level.
出处
《食品工业科技》
CAS
CSCD
北大核心
2008年第9期156-158,共3页
Science and Technology of Food Industry
关键词
毛霉
蛋白酶
性质
Mucor
protease
property
