米曲霉在酱油曲上生长时的细胞外蛋白质分析。
Analysis of extracellular proteins of Aspergillus oryzae grown on soy sauce koji.
作者信息
Liang Yanchang, Pan Li, Lin Ying
机构信息
College of Bioscience and Bioengineering, South China University of Technology.
出版信息
Biosci Biotechnol Biochem. 2009 Jan;73(1):192-5. doi: 10.1271/bbb.80500. Epub 2009 Jan 7.
Aspergillus oryzae AS 3.951 is widely used in Chinese soy sauce manufacture, but little is known about the profiles of the extracellular proteins from the culture of soybean koji. In this study, we carried out MALDI-TOF/TOF MS analysis of extracellular proteins during koji culture. Besides well-known proteins (TAA and Oryzin), a variety of aminopeptidase and proteases were identical at the proteome level. This suggests that A. oryzae AS 3.951 has a powerful capacity to digest soybean protein.
米曲霉AS 3.951在中国酱油酿造中被广泛使用，但关于大豆曲培养物胞外蛋白的概况却知之甚少。在本研究中，我们对曲培养过程中的胞外蛋白进行了基质辅助激光解吸电离飞行时间串联质谱（MALDI-TOF/TOF MS）分析。除了已知的蛋白（胰蛋白酶抑制剂和米曲霉胰蛋白酶抑制剂）外，多种氨肽酶和蛋白酶在蛋白质组水平上是相同的。这表明米曲霉AS 3.951具有强大的消化大豆蛋白的能力。
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