摘要
Rhizopus sp．052在pH1～7范围内，4℃条件下稳定。凝乳酶的最适作用温度为40℃，55℃保持20min完全失去活性，与小牛凝乳酶性质相似，而热失活的温度低于小牛凝乳酶。Rhizopus sp．052凝乳酶对热不稳定的特性有利于干酪副产品乳清的加工处理。Rhizopus sp．052凝乳酶对酪蛋白的水解能力比蛋白酶低，比小牛凝乳酶高，可以用于干酪的生产。对N-末段15个氨基酸序列GTGSVPVTDYQNDVE进行检索，结果表明，Rhizopus sp．052凝乳酶与其他菌株相比不完全相同，尚未见有研究者对其进行研究和报道。
The optimum temperature of MCE was 40℃ and the activity of enzyme was stable in pH 1-7 range at 4℃ for 24 h. It was inactivated at 55℃ after 20 min. The lower heat stability that of the thermophilic enzymes currently used in the cheese industry was found. The N-terminal amino acid sequence： GTGSVPVTDYQNDVE was appeared higher identity compared with those from other fungal enzyme.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2006年第7期12-15,共4页
Food and Fermentation Industries
关键词
微生物凝乳酶
根霉
热稳定性
酶学性质
N-末段蛋白序列分析
microbial rennet, Rhizopus sp., heat stability, characteristic of enzyme,analysis of N-terminal amino acid
