摘要
氨肽酶能从多肽链的N端顺序水解并释放氨基酸,可广泛用于肉制品加工以增加肉品游离氨基酸,提高发酵肉制品品质。实验利用从如皋火腿中分离得到的1株产氨肽酶腐生葡萄球RG-2,通过单因素试验和响应曲面设计研究了pH、温度、NaCl浓度等因素对菌株RG-2产氨肽酶能力的影响。实验结果表明,最佳产氨肽酶条件为pH6.8、温度41℃、NaCl浓度1%,此条件下氨肽酶酶活达到23.85 U/mg。
Aminopeptidase can hydrolyze polypeptide chain to amino acids from N-terminal, so it is applied in meat processing to increase free amino acids and improve the quality of fermented meat. Utilizing Staphylococcus saprophyticus RG-2 strain isolated from Rugao ham and producing aminopeptidase, we studied the influence of pH, tem- perature, NaC1 on activity of aminopeptidase from the strain RG-2 by the method of single factor experiments and re- sponse surface. The results showed that the optimal condition of media was pH6.8, 41℃ and 1% of NaCl. Under above-mentioned conditions, the highest yield of aminopeptidase reached 23.85U/mg .
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2013年第10期113-118,共6页
Food and Fermentation Industries
基金
江苏省农业支撑计划(BE2013390)
江苏省苏北科技发展计划(BC2012413
BN2012025)
南通市科技发展项目(HL2013007)
扬州市农业科技攻关项目(2012069
2012070)
