青霉P-1007产酸性蛋白酶的条件和酶学性质

Acid protease production by Penicillium P-1007and the enzyme property

对青霉(Penicillium)P-1007产酸性蛋白酶固体发酵条件优化和酶学性质进行了研究。结果表明:最佳固体发酵培养基为:麦麸15g,黄豆粉10g,葡萄糖3g,NaH2PO4 1.5g,CuSO41.5g,水35mL;最佳培养条件为起始pH7.0,温度40℃;所产酸性蛋白酶的最佳反应pH5.5,温度50℃,50℃保温8h后其相对酶活在83%以上,pH5.5、60℃水浴2h后其相对酶活达60%。5mmol/L的MnCl2、CuSO4均对该酶有激活作用,而其它金属盐类对该酶有不同程度的抑制作用。

The optimization of solid-state fermentation conditions for production of acid protease by Penicillium P-1007 and the enzyme property were studied in this paper. An optimum composition of the solid substrate for fermentation was wheatbran 15 g, bean flour 10 g, glucose 3g, NaH2PO4 1.5 g, CuSO41.5 g, and water 35 ml. The optimum fermentation condition was carried out at initial pH 7.0 and temperature 40%. The optimum reaction condition for the enzyme was at 50℃ and pH 5.5. The relative enzyme activities were above 83% at 50℃ for 8 h and 60% at 60% for 2 h. 5mmol/L MnCl2 and CuSO4 activated the enzyme, while others inhibited it at different levels.