Basic Properties Of Biological Enzymes
Aug 24, 2022
The speed of modern technology development has exceeded people's imagination, and the application scope of biological enzyme preparations will become more and more extensive. Whether it is in fuel, cleaning, storage or health, (amylase) biological enzymes will play an important role, and the improvement of the performance of biological enzymes and the improvement of the preparation process have also made the biological enzyme industry more developed.
With the continuous improvement of the level of science and technology and the continuous advancement of the concept of green development, more green manufacturing technologies will be widely used. Bioenzymatic hydrolysis technology has attracted extensive attention in food processing due to its high efficiency and low pollution.
There are many kinds of proteases, and the shape is quite different, but the proteases of the same type also have their own characteristics in common. The basic properties of proteases are as follows:
1: From the point of view of the active center group of protease, the active center of serine protease contains serine; the active center of thiol protease contains cysteine; the active center of carboxyl protease contains acidic amino acid, namely glutamic acid or aspartic acid; metal The active center of protease contains divalent metal ions, such as zinc ion, manganese ion, cobalt ion, iron ion, copper ion, etc.
2: Many fungal proteases, animal pepsin, chymotrypsin, etc. are acidic proteases, and their optimum pH is 2.0-4.5, and the isoelectric point is pH3-5. The action temperature is 37~60℃, and the relative mass is generally 30000~35000.
3: Many Bacillus proteases and plant proteases are neutral proteases, their optimum pH is 6.0-8.0, isoelectric point is 8-9, stable at pH 6-7, relative molecular mass is 30,000-40,000, and reaction time is 10-30min , the optimum temperature is 40 ~ 50 ℃, and the thermal stability is poor. Most of the neutral proteases are metalloproteases.
4: Alkaline protease is almost produced by microorganisms, its optimum pH is 9.0-10.5, its isoelectric point is pH 8-9, its relative molecular mass is small, 20000-35000, and its thermal stability is poor.
