【摘要】 实验采用GH10 1毛霉 ,培养温度为 2 8℃ ,所分泌的蛋白酶为酸性蛋白酶 .培菌阶段在豆腐坯表面积累了大量的蛋白酶、脂肪酶、α_淀粉酶及糖化酶 ,培菌 36h后菌体开始老化 ,酶活有所下降 .培菌阶段发生的主要化学变化是蛋白质部分降解成为水溶性蛋白质 .对培菌期酶活力的比较可知 ,以采用 0 .15mol/L的NaCl溶液在 2 0℃下震荡抽提1.5h为好 ,抽提完全 .更多还原

【Abstract】 The Mucor GH101 was studied in this paper. Acid protease under the condition of incubation temperature 28 ℃ was produced. In the culture phase, a great deal of protease, lipase,α_amylase and diastase were accumulated on the skin of beancurd. After 36 h, the thallus began to decay and the activity of all these enzymes began to decline. The main chemical change in the culture phase is that the protein was degradated into water_solubility protein partly. By comparing the activities of enzymes in the culture phase, it is concluded that with regard to 0.15 mol/L NaCl solution, optimum extraction can be completely achieved by surging for 1.5 h at the temperature of 20 ℃.更多还原