作　　者： ; ; ; ;

机构地区： 南京农业大学食品科技学院农业部农畜产品加工与质量控制重点开放实验室

出　　处： 《食品工业科技》 2003年第7期56-58,共3页

摘　　要： 干酪乳杆菌(Lactobacilluscasei,Lc)6033经增菌培养、超声波破碎、高速冷冻离心后获得粗酶液,并经70%～80%饱和度范围的硫酸铵分级沉淀初步提纯,酶活力回收率(OD275)为9.71%,酶液最适pH为6.5左右、最适温度为40℃,Co2+、Mn2+能显著增强酶液活力;Cu2+、Fe3+、乙二胺四乙酸(EDTA)和苯甲基磺酰氟(PMSF)对酶液有较强的抑制作用;而Zn2+、碘乙酸和β-巯基乙醇的抑制作用较轻微。可见,酶液中可能含金属酶、丝氨酸酶及巯基酶等多种蛋白酶。 Through proliferating,sonification,and high speed refrigerated centrifugation,crude enzyme extracts were extracted from Lactobacillus casei6033,and the enzyme specificity recovery rate was about 9.71%after 70%～80%saturation ammonium sulfate precipitation.The pH and temperature optima of enzyme extracts were7.0and40℃respectively.Co 2+ ,Mn 2+ could enhance enzyme activity greatly.Cu 2+ ,Fe 3+ ,EDTA and PMSF had significant inhibition on enzyme activity,while the inhibition of Zn 2+ ,iodoacetic acid andβ-mercaptoethanol was not obvious.These indicated that enzyme extracts contained probably many proteinases,such as metalloproteases,serine proteases,sulfhedryl proteases,and so on.

关 键 词： 干酪乳杆菌 蛋白酶 酶学性质 发酵香肠 发酵剂

领　　域： [轻工技术与工程] [轻工技术与工程] [轻工技术与工程] [轻工技术与工程]