摘要
研究了五通桥毛霉固态发酵条件以及温度、pH、金属离子等因素对其麸皮培养基粗酶液豆乳凝固酶活性的影响。结果表明:五通桥毛霉麸皮培养基粗酶液具有豆乳凝固酶活性,4mL粗酶液可使50g豆乳在20min内凝固。当培养基中麸皮与水的比例为10:11,在20℃培养54h时粗酶液酶活最高,达0.24U·mL^-1;粗酶液最适作用温度和pH分别为50℃和5.9;其对温度敏感,70℃保温10min豆乳凝固酶活性完全消失;在3.0—5.0mmol·L^-1浓度范围内。Mg^2+、Fe^2+和Ca^2+可以提高酶的活性,K^+和Na^+作用不明显,而Zn^+和Al^3+则有抑制作用。
The effect of fermentation condition, temperature, pH and metal ions on the soymilk-clotting enzyme activities (SCA) in bran culture of Wutungkiao mucor was researched. The extractive of Wutungkiao mucor bran culture had soymilk-clotting enzyme activities, and 4 mL extractive could coagulate 50 g soymilk in 20 min. The optimized fermentation condition by orthogonal tests was as follows : ratio of bran to water was 10 : 11, and cultivated 54 h at 20℃, with the highest activities of 0.24 U· mL^-1. The optimum temperature, and pH for SCA was 50℃ and 5.9, respectively. The SCA of the extractive was sen-sitive to temperature, and could be completely inactivated under 70℃ for 10 min. Within 3 to 5 mmol· L^-1, Mg^2+ , Fe^2+ and Ca^2 + could enhance the SCA of the coarse enzyme, no obvious effect was observed for K ^+ and Na^+ , while Zn^+ and Al^3+ showed inhibitive effect.
出处
《大豆科学》
CAS
CSCD
北大核心
2014年第2期264-268,共5页
Soybean Science
基金
联合国大学-麒麟继续研究基金项目(Follow-up Research of UNU-Kirin Grant)
关键词
粗酶液
豆乳凝固酶
发酵条件
酶学性质
Coarse enzyme
Soymilk-clotting enzyme
Fermentation conditions
Properties of the enzyme