谷氨酰胺酶与发酵肉制品的鲜味形成有关,且能够降低产品的酸度,改善口感。利用从如皋火腿中分离得到的1株产谷氨酰胺酶的腐生葡萄球RG-2,通过单因素试验及响应曲面设计,研究pH、温度、NaCl浓度等因素对菌株RG-2的谷氨酰胺酶催化活力的影响。结果表明:最佳条件为pH6.7、温度43℃、NaCl浓度3.1%,此条件下谷氨酰胺酶酶活达到40.2 U/mL。

Glutaminase was mainly related to the formation of the taste of fermented meats.The acidity was reduced and the taste was improved in fermented meat products after adding glutaminase.Utilizing glutaminase-producing Staphylococcus saprophyticus RG-2 strain isolated from Rugao ham,we studied the influence of pH,temperature,and NaCl on activity of glutaminase from the strain RG-2 by the method of single factor experiments and response surface.The results showed that optimal catalytic condition was pH6.7,43℃ and 3.1% of NaCl.The activity of the glutaminase from strains RG-2 could be 40.2 U/ml in the catalytic conditions mentioned above.