| 米曲霉产中性蛋白酶提取与粗酶性质研究 |
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| 引用本文： | 蒋爱凤,胡喜巧,李兰.米曲霉产中性蛋白酶提取与粗酶性质研究[J].河南职业技术师范学院学报,2011(2):43-48. |
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| 作者姓名： | 蒋爱凤 胡喜巧 李兰 |
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| 作者单位： | 河南科技学院,河南新乡453003 |
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| 摘 要： | 从白酒大曲中分离纯化米曲霉菌种,对其进行发酵培养;再对米曲霉的发酵干曲中性蛋白酶进行分离,并对其酶学性质进行研究.结果表明：米曲霉中性蛋白酶的最佳提取方法为加入生理盐水,置于恒温（30℃）下,提取30 min.硫酸铵沉淀中性蛋白酶的最适浓度为80%.该中性蛋白酶的最适作用温度为55℃,最适pH值为7.0,该酶在40℃下的稳定性较好,该中性蛋白酶pH稳定范围为6.0～8.0;NaCl和EDTA对中性蛋白酶活力具有抑制作用.
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| 关 键 词： | 米曲霉 中性蛋白酶 酶学性质 |
Study on extraction and properties of neutral protease produced by Aspergillus Oryzae of yeast of liquor |
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| Jiang Aifeng,Hu Xiqiao,Li Lan.Study on extraction and properties of neutral protease produced by Aspergillus Oryzae of yeast of liquor[J].Journal of Henan Vocation-Technical Teachers College,2011(2):43-48. |
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| Authors: | Jiang Aifeng Hu Xiqiao Li Lan |
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| Institution: | (Henan Institute of Science and Technology,Xinxiang 453003,China) |
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| Abstract: | Aspergillus oryzae was produced from yeast of liquor by inclined plate separation.A neutral protease was separated from A.oryzae and its characteristics were also studied.The results showed that the suitable extraction conditions of neutral protease were at 30℃,with saline,for 30 minutes.The extraction was stirred per 10 min,finally filtered with 4 layers of gauze.The optimal concentration of ammonium sulphate for enzyme precipitation was 80%.The optimum temperature and pH for neutral protease catalysis were 55℃ and 7.0.The enzyme remained stable at 40℃,when treated at 50℃ for 80 minutes and 60℃ for 20 minutes,the activity of crude enzyme could not be detected.The stable range of pH for neutral protease was 6.0~8.0.NaCl and EDTA had inhibitory effect on the enzyme. |
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| Keywords: | Aspergillus oryzae neutral protease enzyme properties |
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