食品发酵用霉菌产内肽酶的研究进展

Research Progress on Fermentation Production Technology and Physicochemical Properties of Endopeptidases by Molds

食品发酵中常用来生产内肽酶的霉菌包括藻状菌纲的根霉、毛霉;子囊菌纲的红曲霉;半知菌纲的曲霉和青霉等。霉菌内肽酶对乳制品和豆类发酵制品有很重要的实用价值,主要体现在凝乳、制备蛋白质水解产物及其良好风味的贡献等方面。本文综述了霉菌中毛霉、曲霉和根霉产内肽酶的性质、发酵条件等方面,重点比较不同来源霉菌生产的内肽酶特性、对底物作用的切割位点及各自发酵参数,为深入研究霉菌产酶特性,进一步开发有特色的蛋白酶酶制剂提供科学研究基础。

In food fermentation, some molds including Mucor and Rhizopus of Phycomycetes, Monascus of Ascomycetes, and Aspergillus and Penicillium of Deuteromycetes were usually used to produce endopeptidases, which is of important practical value in milk coagulation, hydrolyte preparation from protein and contribution to nice flavor in the production of dairy products and soybean fermentation products. This paper reviewed the properties and the fermentation conditions for endopeptidase production by Mucor, Aspergillus and Rhizopus, respectively, emphatically compared the endopeptidase characteristics, cleavage sites for substrate reaction and fermentation parameters, hoping to provide some scientific bases for deep study on the properties of endopeptidase production by the above three molds and further development of distinctive protease preparation.