地衣芽孢杆菌A－57碱性蛋白酶提取新工艺的探讨

Research on the New Extraction Methods of Alkaline Proteinase from Bacillus Licheniformis A-57

研究了以Ｎａ＿２ＳＯ＿４为主要盐析剂提取碱性蛋白酶的工艺，分别就Ｎａ＿２ＳＯ＿４加量、ｐＨ和温度３个因素进行了试验，得出Ｎａ＿２ＳＯ＿４最佳用量为２５％、最佳ｐＨ为８．５和最适温度３０℃．其中Ｎａ＿２ＳＯ＿４加量是影响盐析的主要因素。本文还以有机溶剂丙酮对酶的提取作了初步研究，可考虑用于生产食品级碱性蛋白酶。

Sodium sulfate was used as the reagent for salting out alkaline proteinase from it’s fermentation fluids.The experiments were done about the amount of sodium sulfate, pH and the temperature of the fermentationfluids, respectively. The optimum amount of,odium sulfate was 25%, the optimum pH and temperature ofthe fermentation fluids were 8.5 and 30℃,respectively. The amount of salt added was the first essential fac-tor in these three factors. THe alkaline proteinase from the fermentation fluids was extracted by acetone too.This method may be used to produce the enzyme for food later on.