[1]孙启星,曾小波,李学伟,等.酱油曲中谷氨酰胺酶酶学特性研究[J].中国调味品,2021,46(4):82-85.
 Research on the Enzymatic Characteristics of Glutaminase from Soy Sauce Koji[J].CHINA CONDIMENT,2021,46(4):82-85.
点击复制

酱油曲中谷氨酰胺酶酶学特性研究()
分享到:

《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
46
期数:
2021年4期
页码:
82-85
栏目:
出版日期:
2021-04-09

文章信息/Info

Title:
Research on the Enzymatic Characteristics of Glutaminase from Soy Sauce Koji
作者:
孙启星曾小波李学伟朱新贵
文献标志码:
A
摘要:
以酱油曲中谷氨酰胺酶作为研究对象,通过蒸氨法测定谷氨酰胺酶酶活力,探究不同温度、pH、NaCl浓度对谷氨酰胺酶酶活力和稳定性的影响,同时分析了谷氨酰胺酶底物专一性和底物浓度对其的抑制作用。研究结果表明:酱油曲中谷氨酰胺酶最适温度为55℃,在此温度下维持8 h,酶活力损失70%以上,酶热稳定性较差;最适pH为7.0,在pH6.0~9.0范围内均能维持较高的酶活,pH稳定性优于温度;NaCl对谷氨酰胺酶酶活力具有较强抑制作用,6% NaCl浓度条件下维持4 h ,酶活力完全被抑制。同时,谷氨酰胺酶也能够水解天冬酰胺,并且高浓度谷氨酸对酶活力没有明显的抑制作用。该研究结果可为酱油中谷氨酸研究提供理论指导。
Abstract:
Based on glutaminase from soy sauce koji, this research study the effect of different influencing factors on the hydrolysis activity and stability of glutaminase. The factors include temperature, pH, NaCl concentration, substrate specificity and substrate concentration inhibition. The results show that the optimal temperature of soy sauce glutaminase is 55℃. The enzyme activity loss i s over 70% maintained at 55℃ for 8 h, and the enzyme thermal stability is poor. The optimal pH is 7.0, and maintained high enzyme activity in range of pH 6~9, the pH stability is better than the temperature. NaCl has a strong inhibitory effect on the enzyme activity, and the enzyme activity is completely inhibited by maintaining the concentration of 6% NaCl for 4 h. Besides , glutaminase can hydrolyze asparagine, and the high concentration of glutamic acid has no significant inhibitory effect on the enzyme activity. The results of this study can prov ide theoretical guidance for improving glutamic acid in soy sauce.
更新日期/Last Update: 2021-04-09