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微生物谷氨酰胺转胺酶制备过程中蛋白酶的抑制研究 被引量:4

Inhibition of the Protease in the Preparation of Microbial Transglutaminase
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摘要 针对微生物谷氨酰胺转胺酶(MTG)制备过程中含有蛋白酶的问题,研究了抑制蛋白酶活性的方法,确定了以六偏磷酸钠作为MTG酶制剂中的蛋白酶抑制剂,并且考察了六偏磷酸钠的最小有效添加量。在喷雾干燥前添加六偏磷酸钠可以有效地抑制蛋白酶的活力,可以达到酶制剂的应用要求。酪蛋白交联实验与凝胶电泳实验验证了添加六偏磷酸钠不会影响MTG对蛋白质的交联作用。 The methods of inhibiting protease in the production of microbial transglutaminase were investigated. The results showed that sodium hexametaphosphate (SHMP) was the most effective inhibitor to protease and the least concentration of SHMP was determined. The addition of SHMP before spray- drying procedure could inhibit the activity of the protease and ensure the quality of the MTG preparation. The results of crosslinking of casein and SDS-PAGE validated that the addition of SHMP could improve the applied effect of the MTG product.
出处 《食品与发酵工业》 CAS CSCD 北大核心 2005年第12期8-11,共4页 Food and Fermentation Industries
关键词 微生物谷氨酰胺转胺酶(MTG) 蛋白酶 抑制剂 六偏磷酸钠 microbial transglutaminase ( MTG), protease, extraction, sodium hexametaphosphate (SHMP)
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