摘要
以中性蛋白酶活力为检验指标,采用响应面法对米曲霉产中性蛋白酶的种曲培养基进行优化,确定其最佳配方组成为:面粉用量2.24g,花生粕用量8.46g,氯化钙用量0.028g,种曲中性蛋白酶活力高达15559.40U/g。经研究纯化后中性蛋白酶酶学特性,发现中性蛋白酶的最适pH为7.0,在pH5.0-7.0范围内具有良好的稳定性;最适作用温度为50℃,在40-55℃条件下能保持较高的酶活力;试验金属离子对蛋白酶没有显著的激活作用,Ba^2+、Fe^2+、Zn^2+和Cu^2+具有显著的抑制作用。
Response surface analysis was applied to optimize the medium for production of neutral protease. The result showed that the optimum medium formula compositions were flour 2.24 g, peanut meal 8.46 g and calcium chloride 0.028 g, under which the neutral protease activity was up to 15559.40 U/g. The optimum pH and temperature for neutral protease were 7.0 and 50 ℃, respectively. The protease was stable at pH 5.0-7.0 and at 40-55℃C. The tested metal ions did not significantly activate the protease, while the ions Ba^2+, Fe^2+, Zn^2+ and Cu^2+ strongly inhabited its activity.
出处
《现代食品科技》
EI
CAS
北大核心
2012年第8期1002-1006,1017,共6页
Modern Food Science and Technology
基金
广东省科技计划项目(2009A010700004)
关键词
米曲霉
中性蛋白酶
响应面分析法
酶学特性
Aspergillus oryzae
neutral protease
response surface analysis
characterization