【摘要】 为探寻适合于制备大豆多肽的蛋白酶 ,对毛霉产蛋白酶的特性、毛霉蛋白酶的制备方法及其对大豆分离蛋白的降解进行了研究 ,并测定了酶解产物的相对分子质量 .结果表明 ,毛霉蛋白酶是诱导性很强的酶类 ,毛霉的产酶条件除与温度、培养时间、相对湿度等有关外 ,还与培养方式密切相关 ,以麦麸培养毛霉 ,当长有大量孢子时翻曲 1次 ,可大幅度提高酶活力 .毛霉蛋白酶在40℃ ,p H 7.3的条件下催化大豆分离蛋白水解 5 h,所产生的酶解产物的相对分子质量分布范围在 1～ 3 k D之间 ,酶解产物微咸 ,后味略鲜 ,无苦涩味更多还原

【Abstract】 In order to find out the proteinase suitable for soybeen peptide preparation,studies were conducted on the properties of mucor producing protease,the preparation method of mucor protease,the decomposition of soybeen protein isolated by mucor protease,and the molecular weight of the enzymatic decomposition products. The results showed that mucor protease was a kind of enzyme of strong induction. In addition to temperature,moisture and culture time,the ability of mucors producing profeinase were also closely related to culture methods,for example,the enzyme activity increased greatly when mucor was cultured with wheat bran and the leaven was turned over once as a lot of spores appeared. The molecular weight of the enzymatic decomposition products distributed between 1 and 3 kD,and the taste of the product was slightly salty and delicious,but without any bitter and astringent ordour.更多还原