7 28-33 基础研究 6 20090825Rhizopus oryzae产酸性蛋白酶条件及其酶学性质研究3963A.pdf

现代食品科技 Modern Food Science and Technology 2010, Vol.26, No.1 Rhizopus oryzae产酸性蛋白酶条件及其酶学性质研究 李理，钟晓敏 （华南理工大学轻工与食品学院，广东广州 510640） 摘要：本文以少孢根霉（Rhizopus oligosporus）为对照研究了豆豉中的一个分离菌株米根霉（Rhizopus oryzae）产生酸性蛋白酶的条件及所产蛋白酶的性质，结果表明这个菌株的产酶条件和蛋白酶的性质与少孢根霉相比有相似性 但也存在一些差异：米根霉在水分含量57%~59%、pH 2.5~3.0的酸性介质中、28~31 ℃下培养36 h时产酸性蛋白酶能力最强，所分泌的蛋白酶系在pH 4.0和pH 6.0附近有最强的催化活性，在pH 3.0~6.0的范围内有较好的稳定性，催化反应的最适作用温度为50 ℃，它的温度稳定性很差，在50 ℃保温30 min已完全失活；少孢根霉在水分含量52%~55%、pH 2.5~3.0的酸性介质中、31 ℃下培养48 h时产酸性蛋白酶能力最强，在35 ℃条件下培养36 h也能产生较高的酶活力，少孢根霉分泌的蛋白酶系在pH3.0和pH6.0附近有最强的催化活性，在pH 4.0～6.0范围内很稳定，催化反应的最适作用温度可达55～60℃，但它的温度稳定性较差，在50 ℃保温30 min，酶活力损失达到90%，保温120 min酶几乎完全失活。 关键词：米根霉；少孢根霉；酸性蛋白酶；酶学性质 文章编号：1673-9078(2010)1-28-6 Production and Characterization of an Acid Proteases from Rhizopus oryzae LI Li, ZHONG Xiao-min (College of Light Industry and Food Science, South China University of Technology, Guangzhou 510640, China） Abstract: The culture condition for maximum yield of an acid protease from Rhizopus oryzae and Rhizopus oligosporus and the properties of the protease were studied in this research. The results showed that the optimum conditions for maximum production of acid protease from Rhizopus oryzae grown on wheat bran were water content of 57%-59%, pH of 2.5-3.0, fermentation temperature of 28-31 ℃ and time of 36 h. The best pH value and temperature of the achieved protease were 4.0-6.0 and 50 ℃, respectively. The protease showed high pH stability within 3.0-6.0 and poor thermo-stability, which might lose its activity when incubated at 50℃ for 30min. The optimum conditions for maximum production of acid protease from Rhizopus ol