中国食物与营养2017，Vol.23Issue(7)：42-45,4.
一株地衣芽孢杆菌产凝乳酶酶学性质研究
The Properties of Chymosin from Bacillusli cheniformis
宋曦 1汪慧 1尚菲 2韩雍 1刘圆媛1
作者信息
- 1. 陇东学院农林科技学院,甘肃庆阳745000
- 2. 陇东学院生命科学技术学院,甘肃庆阳745000
- 折叠
摘要
Abstract
[Objective] To study the properties of chymosin from Bacillusli cheniformis.[Method] Determination of the relative enzyme activity of chymosin which acted in different temperatures.pH,concentration of substrate and metal ions.[Result] The optimum curd temperature of chymosin vas 70℃,but the activity would lost over 40℃ and would lost all over 75℃ by heat treatment for 10 min.The optimum pH was 5 ～ 8 and the most stable pH was 7,the activity of chymosin would increase with the decreace of pH.Ca2+,Fe2+,Fe3+,Mn2+,Mg2+,A13+ promoted the activity of Chynosin and Li2+,Na2+,Cu2+,Zn2+ had inhibition effect.The optimum substrate concentration was 250 g/L and the Ca2+ was 0.014 g/L.关键词
地衣芽孢杆菌/凝乳酶Key words
Bacillusli cheniformis/chymosin引用本文复制引用
宋曦,汪慧,尚菲,韩雍,刘圆媛..一株地衣芽孢杆菌产凝乳酶酶学性质研究[J].中国食物与营养,2017,23(7):42-45,4.
