摘要
从市场下水道中筛选获得一株产大豆蛋白酶的细菌D-16,经初步鉴定属于芽孢杆菌属(Bacillus),该菌的蛋白酶活力为1164.00U/mL。通过对初筛菌株进行紫外诱变和HNO2化学诱变,结合筛选,最后得到突变菌株D-16-9,其酶活为6518.40U/mL,酶活力提高了5.60倍,水解大豆蛋白的能力也提高了4.12倍。该酶作用的最适pH为10.5,pH7.0～12.0的范围内较稳定。最适温度为40℃,在60℃以下范围内,该酶具有良好的稳定性。Mg2+酶促反应有明显的促进作用,Pb2+和EDTA明显抑制酶活力。
An soybean protease-producing strain D-16 is isolated from market sewer and classified as Bacillus.D-16 produced 1 164.00 U/mL of alkaline protease.By treated the original strain with UV and HNO2,we get the mutant D-16-9.D-16-9 produced 6 518.40 U/mL of alkaline protease,the enzyme activity increased 5.6 times,ability of soy protein hydrolysis also increased 4.12 times.The optimal temperature and pH for the soybean protease are 40 ℃ and pH 10.5.It is stable under 60 ℃ and pH7.0-12.0.Mg2＋ could enhance the enzyme activity,while addition of Pb2＋,EDTA can greatly inhibit the enzyme activity.
出处
《食品研究与开发》
CAS
北大核心
2010年第1期147-150,共4页
Food Research and Development
关键词
大豆蛋白酶
诱变选育
酶学性质
soybean protease
mutagenesis selection
enzyme characteristics
