| 黑曲霉酸性蛋白酶在食醋酿造中的催化效应 |
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| 引用本文： | 刘鑫,李佳,刘克武,黄新河,赵巍.黑曲霉酸性蛋白酶在食醋酿造中的催化效应[J].化学研究与应用,2004,16(4):482-484. |
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| 作者姓名： | 刘鑫 李佳 刘克武 黄新河 赵巍 |
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| 作者单位： | 四川大学生命科学学院,四川,成都,610064;四川大学生命科学学院,四川,成都,610064;四川大学生命科学学院,四川,成都,610064;四川大学生命科学学院,四川,成都,610064;四川大学生命科学学院,四川,成都,610064 |
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| 摘 要： | 从麸醋母曲中分离出黑曲霉Asp 5609并以此为诱变出发菌株，采用紫外线照射结合亚硝基胍诱变剂处理，筛选出酸性蛋白酶高产变异株Asp 5609—7。用盐溶加温提取法从Asp 5609-7固体发酵物料中提取酸性蛋白酶粗酶液，经DE-30型中空纤维柱超滤浓缩，用于食醋酿造物料蛋白的酶解催化，可大幅度提高醋液中氨基酸含量。
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| 关 键 词： | 黑曲霉 酸性蛋白酶 食醋酿造 催化效应 |
| 文章编号： | 1004-1656(2004)04-0482-03 |
| 修稿时间： | 2004年2月16日 |
Catalytic effect of acid proteinase from asperillus niger 5609-7 on the vinegar brewing |
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| LIU Xin,LI Jia,LIU Ke-wu,HUANG Xin-he,ZHAO Wei.Catalytic effect of acid proteinase from asperillus niger 5609-7 on the vinegar brewing[J].Chemical Research and Application,2004,16(4):482-484. |
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| Authors: | LIU Xin LI Jia LIU Ke-wu HUANG Xin-he ZHAO Wei |
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| Institution: | LIU Xin,LI Jia,LIU Ke-wu~*,HUANG Xin-he,ZHAO Wei |
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| Abstract: | Asperillus niger 5609 was isolated from vinegar fermentation medium and mutated as starting strain.Mutant Asp 5609-7 with high production of acid proteinase was obtained by ultraviolet radiation of 15W and treatment with nitrosoguanidine.Coarse enzyme liquid from solid culture of Asp 5609-7 was prepared by salt-dissolving with temperature-increasing.Condensate by super-filtration with hollow cellulose DC-30 column showed a significant catalytic effect on protein degradation during the vinegar brewing and could largely increase the content of amino acid in the vinegar. |
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| Keywords: | Asperillus niger acid proteinase vinegar brewing catalytic effect |
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