摘要
从米曲霉(Aspergillus oryzae)ZW-06发酵干曲中对中性蛋白酶进行粗分离,并对其酶学性质进行研究。结果表明:用硫酸铵沉降法所得粗酶粉的酶活力高达264443U/g;该酶的最适反应温度为45℃,最适作用pH为6.5和9.0;该酶在常温及pH6～10的环境下比较稳定;Mg2+、Mn2+和Ca2+对蛋白酶有强烈的激活作用,Fe2+和Cu2+则对其表现出强烈的抑制作用。动力学研究表明,该中性蛋白酶在pH 6.5和45℃条件下,Km为3.82mg/mL,Vmax为541U/mg·min。
A neutral protease was separated from Aspergillus oryzae ZW-06 and its characteristics were also studied. The results showed：the activity of the enzyme flour was 264443 U/g;the optimum temperature was 45 ℃ and the optimum pH was 6.5 and 9.0;h was found that the neutral protease was stable between pH 6 - 10;Protease activity was strongly activated by Mg^2＋, Mn^2＋ and Ca^2＋, strongly inhibited by Fe^2＋ and Cu^2＋.The Km values of the protease for casein at 45 ℃ was 3.82 mg/mL with Vmax 541 U/mg.min.
出处
《中国饲料》
北大核心
2007年第7期17-20,共4页
China Feed
基金
浙江省重点科研农业项目
项目编号:2006C22034
关键词
米曲霉
中性蛋白酶
酶学性质
A spergillus oryzae
neutral protease
enzyme properties
