| Rhizopus sp.052凝乳酶的部分酶学性质 |
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| 引用本文： | 滕国新,李里特.Rhizopus sp.052凝乳酶的部分酶学性质[J].食品与发酵工业,2006,32(7):12-15. |
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| 作者姓名： | 滕国新 李里特 |
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| 作者单位： | 1. 北京三元食品股份有限公司,北京,100085
2. 中国农业大学食品科学和营养工程学院,北京,100083 |
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| 摘 要： | Rhizopus sp.052在pH1~7范围内,4℃条件下稳定。凝乳酶的最适作用温度为40℃,55℃保持20min完全失去活性,与小牛凝乳酶性质相似,而热失活的温度低于小牛凝乳酶。Rhizopussp.052凝乳酶对热不稳定的特性有利于干酪副产品乳清的加工处理。Rhizopussp.052凝乳酶对酪蛋白的水解能力比蛋白酶低,比小牛凝乳酶高,可以用于干酪的生产。对N-末段15个氨基酸序列GTGSVPVTDYQNDVE进行检索,结果表明,Rhizopus sp.052凝乳酶与其他菌株相比不完全相同,尚未见有研究者对其进行研究和报道。
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| 关 键 词： | 微生物凝乳酶 根霉 热稳定性 酶学性质 N-末段蛋白序列分析 |
| 修稿时间： | 2005年6月23日 |
Characteristics of New Milk-clotting Enzyme Produced by Rhizopus sp.052 |
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| Teng Guoxin,Li Lite.Characteristics of New Milk-clotting Enzyme Produced by Rhizopus sp.052[J].Food and Fermentation Industries,2006,32(7):12-15. |
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| Authors: | Teng Guoxin Li Lite |
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| Abstract: | The optimum temperature of MCE was 40℃ and the activity of enzyme was stable in pH 1～7 range at 4℃ for 24 h. It was inactivated at 55℃ after 20 min. The lower heat stability that of the thermophilic enzymes currently used in the cheese industry was found. The N-terminal amino acid sequence: GTGSVPVTDYQNDVE was appeared higher identity compared with those from other fungal enzyme. |
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| Keywords: | microbial rennet Rhizopus sp heat stability characteristic of enzyme analysis of N-terminal amino acid |
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