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米曲霉M₃中性蛋白酶的提取及酶学特性研究

Extraction of Aspergillus oryzae M₃ neutral protease and research on the characteristics of the enzyme

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【Author】 DENG Jing, 1,2LIN Qin-lu,2ZHAO Mou-ming,1ZHOU Jun -qing (1.College of Food Science & Technology,Hunan Agricultural University,Ch angsha 410128; 2 College of Food and Biological engineering,South China Univ.of Tech,Guangzhou 410640)

【机构】湖南农业大学食品科技学院；华南理工大学食品与生物技术学院；湖南农业大学食品科技学院长沙410128；长沙410128华南理工大学食品与生物技术学院；广州510641；长沙410128；

【摘要】采用硫酸铵沉降法分离纯化米曲霉M3所产中性蛋白酶,并对其酶学性质进行了研究。结果表明:用硫酸铵沉降法所得粗酶粉的酶活力高达159781. 1u/g;该酶的最适反应温度为50℃,最适作用pH值为7. 5;该酶在30~40℃时具有良好的热稳定性,在pH值6. 5~7. 5的条件下酶是稳定的;NH1+4 ,K1+对该蛋白酶有明显的激活作用,Fe3+则对其表现出强烈的抑制作用。更多还原

【Abstract】 The neutral protease produced by Aspergil lu s oryzae M 3 was purified by using ammonium sulfate precipitations , and its characteristics were also studied. The results showed: the activity of the enzyme flour was 159781.1u/g; the optimum temperature and pH were 50℃ and 7.5 respectively; the enzyme was rather stable at 30～40℃ and at pH 6.5～7.5;th e enzyme was activitied by NH 1+ 4 and K 1+ ,while Fe 3+ strong ly inhabited its activity.更多还原