摘要
通过对红曲蛋白酶活力的测定初步研究了红曲蛋白酶的特性。实验表明,红曲霉分泌蛋白酶的旺盛期在培养的第4d～6d。红曲蛋白酶的最适反应pH4.0～8.0,在pH5.0～6.0有较好的稳定性。红曲蛋白酶的最适反应温度在35℃～45℃,40℃时酶活力最大。红曲蛋白酶在35℃～40℃有较好的热稳定性。0.5%硫酸铜和0.5%醋酸铅对红曲蛋白酶有抑制作用,0.5%氯化钠对红曲蛋白酶则有激活作用。
In this paper, the characteristics of protease produced by Monascus purpureus were studied primarily by determining the activity of protease. The results showed that the protease was mostly excreted during the 4-6day of cultivation. The optimum reaction pH was 4.0-8.0, with the best stability between pH 5.0-6.0. The optimum reaction temperature was 35%-45%, with the highest enzyme activity at 40%. The heat stability was better maintained at 35℃-40℃. The activity of protease was inhibited by 0.5% CuSO4 and 0.5% acetic plumbum, but activated by 0.5% NaCl.
出处
《中国酿造》
CAS
北大核心
2006年第5期34-37,共4页
China Brewing
关键词
红曲霉
蛋白酶
活性
Monascus purpureus
protease
activity
