Analysis of Extracellular Proteins of Aspergillus oryzae Grown on Soy Sauce Koji
Analysis of Extracellular Proteins of Aspergillus oryzae Grown on Soy Sauce Koji
复制标题
酱曲上生长的米曲霉胞外蛋白分析
DOI：
10.1271/bbb.80500
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发表时间：
2009-01-01
影响因子：
1.6
通讯作者：
Lin, Ying
中科院分区：
文献类型：
--
作者：
Liang, Yanchang;Pan, Li;Lin, Ying
曲霉AspergillusA3.951在我国酱料生产中有着广泛的应用，但对大豆曲培养物中胞外蛋白质谱的研究却很少。本研究利用MALDI-TOF/TOF MS技术对酒曲培养过程中的胞外蛋白质进行了分析。除了已知的蛋白质（TAA和Oryzin）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A. BAS3.951对大豆蛋白有很强的消化能力。
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.