| 发酵豆酱中蛋白酶高产细菌的筛选及所产蛋白酶的酶学特性研究 |
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| 引用本文： | 李铁晶,李沛军,许岩,李琦. 发酵豆酱中蛋白酶高产细菌的筛选及所产蛋白酶的酶学特性研究[J]. 食品工业科技, 2010, 0(1) |
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| 作者姓名： | 李铁晶 李沛军 许岩 李琦 |
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| 作者单位： | 1. 东北农业大学教育部乳品科学重点实验室,黑龙江哈尔滨,150030
2. 东北农业大学,黑龙江哈尔滨,150030 |
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| 基金项目： | 哈尔滨市科技创新人才研究专项资金(2006RFQXN013)资助 |
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| 摘 要： | 从发酵豆酱中分离出四种产蛋白酶细菌,采用Folin-phenol法测定其蛋白酶活力,筛选出产酶活力最强的菌株,并进行酶学特性的研究。结果表明:该酶的最适反应温度为55℃;最适作用pH为8.5;该酶具有较好的稳定性;在pH6.0～8.5条件下稳定;NH+4对该蛋白酶有明显的激活作用,Pb2+、Fe3+则对其表现出强烈的抑制作用;在55℃、pH8.0条件下,该酶解反应的表观米氏常数为0.056%。
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| 关 键 词： | 豆酱 蛋白酶 酶学性质 表观米氏常数 |
Study on the enzymological characteristics of proteases produced by a highly protease-productive strain isolated from soybean soy |
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| LI Tie-jing,LI Pei-jun,XU Yan,LI Qi. Study on the enzymological characteristics of proteases produced by a highly protease-productive strain isolated from soybean soy[J]. Science and Technology of Food Industry, 2010, 0(1) |
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| Authors: | LI Tie-jing LI Pei-jun XU Yan LI Qi |
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| Affiliation: | LI Tie-jing1,LI Pei-jun2,XU Yan2,LI Qi2(1. Key Lab of Dairy Science of the Ministry of Education,Northeast Agricultural University,Harbin 150030,China,2.Northeast Agricultural University,China) |
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| Abstract: | Four proteinase-productive bacteria were isolated from soybean sauce, and their productivities of protease were detected with the Folin-phenol method.The highly productive strain of protease was selected, and its enzymological characteristics were studied. It was suggested that the optimum temperature and pH of the protease action were 55℃ and 8.5 respectively;the protease was stable at pH6.0-8.5 and under relatively high-temperature condition; the enzymic activity was activated by NH_4~+, and strongly inhibited by Pb~(2+), Fe~(3+) ;the apparent Michaelis-Menten constant(Kmapp)of the reaction was 0.056% at pH8.0 and 55℃. |
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| Keywords: | soybean soy protease enzymological characteristics apparent Michaelis-Menten constant(Kmapp) |
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