LI Ping,LUAN Guang-zhong,SONG Yang,et al.Soymilk-clotting Enzyme Activities in Bran Culture of Wutungkiao Mucor[J].Soybean Science,2014,33(02):264-268.[doi:10.11861/j.issn.1000-9841.2014.02.0264]
五通桥毛霉麸皮培养基的豆乳凝固酶活性研究
- Title:
- Soymilk-clotting Enzyme Activities in Bran Culture of Wutungkiao Mucor
- 文章编号:
- 1000-9841（2014）02-0264-05
- 分类号:
- Q936
- 文献标志码:
- A
- 摘要:
- 研究了五通桥毛霉固态发酵条件以及温度、pH、金属离子等因素对其麸皮培养基粗酶液豆乳凝固酶活性的影响。结果表明：五通桥毛霉麸皮培养基粗酶液具有豆乳凝固酶活性，4 mL粗酶液可使50 g豆乳在20 min内凝固。当培养基中麸皮与水的比例为10∶11，在20℃培养54 h时粗酶液酶活最高，达0.24 U.mL-1；粗酶液最适作用温度和pH分别为50℃和5.9；其对温度敏感，70℃保温10 min豆乳凝固酶活性完全消失；在3.0~5.0 mmol.L-1浓度范围内，Mg2+、Fe2+和Ca2+可以提高酶的活性，K+和Na+作用不明显，而Zn+和Al3+则有抑制作用。
- Abstract:
- The effect of fermentation condition,temperature,pH and metal ions on the soymilkclotting enzyme activities(SCA)in bran culture of Wutungkiao mucor was researched.The extractive of Wutungkiao mucor bran culture had soymilkclotting enzyme activities,and 4 mL extractive could coagulate 50 g soymilk in 20 min.The optimized fermentation condition by orthogonal tests was as follows:ratio of bran to water was 10 ∶11,and cultivated 54 h at 20℃,with the highest activities of 0.24 U.mL-1.The optimum temperature,and pH for SCA was 50℃ and 5.9,respectively.The SCA of the extractive was sensitive to temperature,and could be completely inactivated under 70℃ for 10 min.Within 3 to 5 mmol.L-1,Mg2+,Fe2+and Ca2+could enhance the SCA of the coarse enzyme,no obvious effect was observed for K+and Na+,while Zn+ and Al3+showed inhibitive effect.
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备注/Memo
基金项目：联合国大学-麒麟继续研究基金项目(Follow-up Research of UNU-Kirin Grant)。
第一作者简介：李平(1986-)，女，在读硕士，主要从事大豆蛋白深加工。E-mail：happyfamilylee@163.com。
通讯作者：栾广忠(1968-)，男，博士，副教授，硕士生导师，主要从事植物蛋白深加工技术研究。E-mail：qlgz@nwsuaf.edu.cn。