米曲霉菌今野菌株所产蛋白酶性质的研究

The research of proteinase produced by aspergillus jinye

采用 (NH4 ) 2 SO4 盐析 ,再透析提纯得到今野菌株的蛋白酶 ,该酶热稳定性好 ,4 0℃保温 5小时 ,剩余酶活为 5 4 % ,采用正交试验 ,得其在反应过程中所受因素影响大小为pH >酶液浓度 >底物浓度 >温度。酶反应的最适pH为 7 0 ,最适温度为 4 0℃。在以酪素为底物时 ,该蛋白酶的Km值为 6 6‰ ,NaCl对其有抑制作用。

This paper deals with the basical characters of proteinase,which is produced by Aspergillus-flavus Lind var columnaris Raper et fennel This enzyme is stable to heat treatment:after 5 hours under 60 ℃ its enzyme activity still remain 0 2% To test by various facts,can get which is the mainly effects to the enzyme The result is:pH>>>T The optimum pH and temperature for enzyme catalysis were 7 0 and 40～50 ℃,resperctively The K m is 6 6‰,when the reactant is casein Sodium chloride can inhibit this enzyme The inhibition is belongs to non-competivie