作　　者： ; ; ;

机构地区： 贵州大学化学与化工学院

出　　处： 《山地农业生物学报》 2009年第6期513-517,共5页

摘　　要： 通过对黄曲霉和黑曲霉发酵麻疯树废弃饼粕所产蛋白酶的酶学性质进行初步研究,确定黄曲霉所产蛋白酶最适催化温度为45℃;最适pH值为6.0;Vmax=3 333.33μg.min-1,Km=31.25 mg.mL-1;Fe3+能对其活力产生强烈的抑制作用;适量有机溶剂对蛋白酶活力有一定促进作用。黑曲霉所产蛋白酶最适催化温度为50℃;最适pH值为4.0;Vmax=18.05μg.min-1,Km=2.23 mg.mL-1;有机溶剂对蛋白酶活力有一定促进作用;Na+和Hg2+对蛋白酶活力则有十分强烈的抑制作用。 The enymatic properties of protease fermented by Aspergillus flavus and Aspergillus niger using Jatropha curcas seed cake as substrate were investigated in this paper. The optimum reaction temperature and pH of protease fermented by Aspergillusflavus were 45℃ and 6.0, respectively. The Vmax was 3 333.33 μg.min^-1, and the Km was 31.25 mg.mL^-1. Fe^3＋ demonstrated strongly an inhibitory effect on the protease activity. Some organic solvent could enhance the protease activity. The optimal reaction temperature and pH of protease fermented by Aspergillus niger were 50℃ and 4.0, respectively. The Vmax was 18.05 μg.min^-1 , and the Km was 2.23 mg.mL^-1. Some organic solvent might also enhance the protease activity. Na^＋ and Hg^3＋ showed highly negative effect on the protease activity.

关 键 词： 黄曲霉 黑曲霉 麻疯树饼粕 蛋白酶 酶学性质

领　　域： [轻工技术与工程] [化学工程]