黑胚小麦主要致病菌链格孢霉蛋白酶部分酶学性质研究

Enzymatic Characteristics of Protease of Alternaria atternata,The Pathogenic Mold for Black Embryo Wheat Grains

黑胚是小麦在成熟期或收获期籽粒受霉菌感染,在小麦胚部形成的明显灰褐色至黑色大小不一的斑块[1],黑胚小麦主要致病菌有蠕孢霉、链格孢霉等[2]。通过对从黑胚小麦中分离出来的链格孢霉的蛋白酶进行酶学性质的研究,从而了解该菌对小麦蛋白的影响程度。结果表明:该酶在经过110h的固态发酵,其酶活力达到最大值,最适作用温度约为40℃左右,最适pH值为7.5左右,最适反应温度为45℃。固态发酵时,培养基的含水量为80%时蛋白酶活力最高。

The main pathogenic molds for black embryo wheat grains are Ahernaria atternata and Helminthosporium halodes. To find out the influence of Alternaria atternata on the wheat protein, the enzymatic characteristics of the protease of the mold were studied. Results show that the peak activity of the protease of Alternaria atternata appears after 110 h solid -state fermentation; the optimal pH and optimal temperature for the protease activity are 7.5 and 45℃, respectively. A culture medium with moisture content of 80% is optimum for the solid - state fermentation.