【摘要】 通过对米曲霉KFRI888产中性蛋白酶、a-淀粉酶的酶学特性进行了研究,实验发现,当温度高于40℃时,中性蛋白酶、a-淀粉酶的酶活都随着温度的升高而下降。而中性蛋白酶的最适作用pH为7.0～8.0,淀粉酶的最适作用pH为6.0～7.0,中性蛋白酶、a-淀粉酶的酶活都随着NaCl浓度的升高而下降,但a-淀粉酶耐盐性能比中性蛋白酶强。金属离子Ca2+、K+、Mg2+对a-淀粉酶有激活作用,且基本不影响蛋白酶的酶活。更多还原

【Abstract】 By studying the properties of neutral protease and a-amylase ,it’s found out,when the temperature is higher than 40·C,the enzyme activity of neutral protease and a-amylase decreased with the temperature rise. The optimum pH of neutral protease is between 7.0 and 8.0, while that of a-amylase is between 6.0 and 7.0, the enzyme activity of neutral protease and a-amylase decreased with the increase of sodium chloride concentration.更多还原