作　　者： ; ; ; ; ;

机构地区： 暨南大学生命科学技术学院生物工程研究所

出　　处： 《暨南大学学报（自然科学与医学版）》 2001年第3期110-114,共5页

摘　　要： 目的 :探讨NK(纳豆溶酶 )合成机制 ,以提高NK产量 .方法 :通过液体发酵的方法比较不同氮源对NK合成的影响 ,并研究大豆提取物对NK合成的诱导作用 .结果 :NK是一个胞外酶 ,大豆蛋白胨是NK合成的最佳氮源 ;大豆沉淀蛋白所得上清液对NK合成有诱导作用 .结论 :大豆蛋白分解后所得的小分子物质对NK的合成有诱导作用 。 Aim: Nattokinase(NK) is a fibrinolytic enzyme that is extracted from natto—a traditional food in Japan. It is a potent fibrinolytic medicine which can be produced by liquid fermentation. It is important to study the mechanism of NK biosynthesis for improving the NK production. Methods: The effect of different nitrogen sources on production of NK was comparied with that by liquid fermentation. And the inducement by extractum of soybean was studied. Results: NK was an extracellular protease. Soya peptone was the best nitrogen sourse for production of NK. And the supernatant liquid after the percipitation of protein could induce NK biosynthesis. Conclusion: The low molecular weight hydrolysate of soybean was an inducer for NK synthesis; so NK was an induced enzyme.[

关 键 词： 纳豆溶酶 酶合成 诱导 阻遏 合成机制 诱导酶 液体发酵

领　　域： [轻工技术与工程] [化学工程]