摘要
对江米酒中提取纯化得到的凝乳酶的酶学性质进行了研究.结果表明,该凝乳酶反应的最适反应温度为35～40.℃,60℃保持20.min完全失活;随着pH的降低凝乳活力提高,在pH 1～7范围内稳定,最适pH为5.2;Na+、K+对其凝乳活力表现微弱的抑制作用,而NH4+、Mg2+、Ca2+、Ba2+、Zn2+、Mn2+、Al3+、Fe2+有明显的促进作用.离子型表面活性剂对凝乳酶活力有明显的抑制作用,非离子型表面活性剂对凝乳活力具有明显的促进作用.多羟基化合物、β-巯基乙醇及乙二胺四乙酸(EDTA)作为酶的修饰剂对酶活力具有不同的影响.
The enzymological characterization of milk-clotting enzyme extracted from glutinous rice wine was studied. The results show that highest milk-clotting activity is between 35 and 40 ℃. The enzyme is completely inactivated by retaining for 20 min at 60 ~C. The milk-clotting activity is increased with the decreasing of milk pH and it remains active in between the range of pH 1 and 7, the highest milk-clotting activity is at pH 5.2. The metal ions NH4＋、Mg2＋,ca2＋、Ba2＋、Zn2＋、Mn^2＋、Al^3＋、Fe^2＋ have a very clear function to accelerate milk coagulation whereas Na＋, K＋ resulted in decreasing in activity slightly. As enzyme modifiers, Polyol,beta-mercaptoethanol and EDTA have effect on milk-clotting activity.
出处
《天津科技大学学报》
CAS
2010年第1期5-8,共4页
Journal of Tianjin University of Science & Technology
基金
国家"十一五"科技支撑计划项目(2006BAD04A06)
关键词
江米酒酒醪
凝乳酶
酶学性质
glutinous rice wine
milk-clotting enzyme
enzymological characterization
