Studies on the Enzymatic Properties of Zein from Armillaria mellea Fermentation

被引：0

作者：

Gao, Fei ^{[1
]}

Li, Xue ^{[1
]}

Xiu, Lin ^{[1
]}

Zheng, Mingzhu ^{[1
]}

Liu, Huimin ^{[1
]}

Cai, Dan ^{[1
]}

Liu, Jingsheng ^{[1
]}

机构：

[1] National Engineering Center for Wheat and Corn Deep Processing, College of Food Science and Engineering, Jilin Agricultural University, Changchun

来源：

Journal of Chinese Institute of Food Science and Technology | 2024年 / 24卷 / 08期

关键词：

Armillaria mellea; enzymatic properties; isolation and purification; neutral protease; zein;

D O I：

10.16429/j.1009-7848.2024.08.006

中图分类号：

学科分类号：

摘要：

In order to explore the characteristics of extracellular proteases from large edible and medicinal fungi, proteases were isolated and purified from corn gliadin fermented by Armillaria mellea and purified by saturated ammonium sulfate precipitation crude enzyme solution, DEAE Sepharose Fast Flow anion chromatography column and Sephadex G-50 chromatography column. The results showed that the molecular weight of the protease was 18.4 ku, the optimum temperature of the protease was 60 °C, it had good stability at 40-60 °C, the enzyme activity was the highest when the pH value was 8, the stability range of pH was 6-8 ; Mn2+ could obviously promote the enzyme, ethylenediamine tetraacetic acid (EDTA) could obviously inhibit the neutral protease, and the Michaelis constant Km was 3.786 mg/mL. The results provided a theoretical basis for the research and application of proteases derived from large edible and medicinal fungi, and put forward new ideas for the research and development of enzyme preparations from large fungi. © 2024 Chinese Institute of Food Science and Technology. All rights reserved.

引用

页码：62 / 71

页数：9

共 30 条

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