氨肽酶能从多肽链的N端顺序水解并释放氨基酸,可广泛用于肉制品加工以增加肉品游离氨基酸,提高发酵肉制品品质。实验利用从如皋火腿中分离得到的1株产氨肽酶腐生葡萄球RG-2,通过单因素试验和响应曲面设计研究了pH、温度、NaCl浓度等因素对菌株RG-2产氨肽酶能力的影响。实验结果表明,最佳产氨肽酶条件为pH6.8、温度41℃、NaCl浓度1%,此条件下氨肽酶酶活达到23.85 U/mg。

Aminopeptidase can hydrolyze polypeptide chain to amino acids from N-terminal,so it is applied in meat processing to increase free amino acids and improve the quality of fermented meat. Utilizing Staphylococcus saprophyticus RG-2 strain isolated from Rugao ham and producing aminopeptidase,we studied the influence of pH,temperature,NaCl on activity of aminopeptidase from the strain RG-2 by the method of single factor experiments and response surface. The results showed that the optimal condition of media was pH6. 8,41℃ and 1% of NaCl. Under above-mentioned conditions,the highest yield of aminopeptidase reached 23. 85U / mg.