[微小毛霉-917霉菌蛋白酶的一些特性]
[Some properties of proteases of the mould Mucor pusillus-917].
作者信息
Zherebtsov N A, Krayushkina E A
出版信息
Prikl Biokhim Mikrobiol. 1975 May-Jun;11(3):386-90.
PMID:1731
Abstract
The proteolytic preparation of Mucor pusillus-917 has been obtained. The preparation produces an effective hydrolytic influence on milk casein. Thermal and acid inactivation of the proteolytic complex is the reaction of the first order. The activity-pH curves, calculations of ionization heat, inactivation of proteases by photooxidation and monoiodoacetic acid suggest that imidazole, carboxyl and sulphydryl groups of proteases are involved in the clotting and hydrolysis of milk.
摘要
已获得微小毛霉-917的蛋白水解制剂。该制剂对牛奶酪蛋白产生有效的水解作用。蛋白水解复合物的热失活和酸失活是一级反应。活性-pH曲线、电离热计算、光氧化和一碘乙酸对蛋白酶的失活作用表明，蛋白酶的咪唑基、羧基和巯基参与了牛奶的凝结和水解过程。
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