从生姜中分离得到具有凝乳活力的生姜蛋白酶,研究了其酶学性质和动力学特性。主要研究结果如下:采用超滤技术分离得到生姜蛋白酶粗酶液,在0~0.3 mol/L NaCl线性梯度下利用弱阴离子交换树脂将生姜蛋白酶分成具有相同分子质量的A和B两个组分。生姜蛋白酶A和B具有相似的酶学性质和水解k-酪蛋白的亲和性,表明生姜蛋白酶A和B可能是同工酶,可以合并在工业生产中使用。该研究为生姜蛋白酶的工业化应用及姜汁奶的开发提供了重要的理论基础。

Worldwidely,plant chymosin development for substitution of calf rennet has always been the hot topic of dairy science. Ginger protease with milk coagulating activity was isolated from ginger root. Their general enzymatic characteristics and dynamic behavior were studied. This study mainly focused on the following aspects: ginger protease was extracted from ginger rhizome and the crude ginger protease was obtained by ultrafiltration. Two fractions A and B with the same molecular weight were separated by weak anionic exchange resin using a linear gradient of 0-0. 3M NaCl. These two fractions were similar in enzymic property and affinity for proteolysis of κ-casein,indicating that ginger protease A and B were isozymes. This work provided theory basis for the industrial application of ginger protease and the development of jiangzhinai.