The Action of Peptidases from Aspergillus oryzae in Digestion of Soybean Proteins
The Action of Peptidases from Aspergillus oryzae in Digestion of Soybean Proteins
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米曲霉肽酶在大豆蛋白消化中的作用
DOI：
10.1271/bbb1961.36.261
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发表时间：
1972
期刊：
影响因子：
--
通讯作者：
N. Iguchi
中科院分区：
文献类型：
--
作者：
T. Nakadai;S. Nasuno;N. Iguchi
来自米曲霉的纯化碱性和中性蛋白酶将大豆蛋白溶解并水解成肽，但仅产生少量游离氨基酸。发现来自米曲霉的肽酶在消化由上述蛋白酶形成的肽以产生游离氨基酸中发挥重要作用。特别地，在本实验的L16型正交排列的条件下，亮氨酸氨肽酶II对从大豆蛋白中释放谷氨酸的贡献率为79.11％。在添加试验中，通过上述酶的作用也显示出大豆蛋白水解产物中谷氨酸的显着增加。在这些结果的基础上，提出了一些外肽酶活性的测定，以更好地评价酱油曲。
The purified alkaline and neutral proteinases from Aspergillus oryzae dissolved and hydrolyzed soybean proteins to peptides, but produced only small amounts of free amino acids. Peptidases from A. oryzae were found to play an important role in digestion of the peptides formed by the above proteinases to yield free amino acids. Especially, the contribution rate of leucine aminopeptidase II in glutamic acid liberation from soybean proteins was 79.11% under the conditions of the present experiments with the L16-type orthogonal arrangement. A remarkable increase of glutamic acid in the hydrolyzate of the soybean proteins was also exhibited by the action of the above enzyme in the addition tests. On the basis of these results, determinations of activity of some exopeptidases were proposed for better evaluation of shoyu koji.