2002-08-012024-05-18https://scholars.lib.ntu.edu.tw/handle/123456789/708091摘要：本研究室篩選得一株不產生黃麴毒素且在18%氯化鈉濃度下生長快速又能分泌高蛋白&#37238;活性之絲狀真菌Aspergillus sp. FC-10。過去的研究結果顯示，此分離株所產生的蛋白&#37238;具有縮短醬油製造時間的潛力。Aspergillus sp. FC-10所分泌的蛋白&#37238;主要分為兩部分，其一為耐鹽性蛋白&#37238;，過去已完成其純化方法與酵素特性，並已發表於Journal of Industrial Microbiology & Biotechnology, 2001, 253-258；另一活性較強約佔總蛋白&#37238;70％活性之P-I，因其並不具耐鹽特性，至今並未被研究。本研究擬延續過去對Aspergillus sp. FC-10所進行之研究，希望能藉由對蛋白&#37238;性質的瞭解，包括P-I蛋白&#37238;之純化、酵素特性與耐鹽性蛋白&#37238;P-II之基因序列研究等，進一步拓展Aspergillus sp. FC-10菌株及其蛋白&#37238;的應用性。<br> Abstract: In our previous studies, we isolated an aflatoxin-negative Aspergillus sp. FC-10 strain that exhibited a high extracellular proteolytic activity in the presence of 18% NaCl. The development of proteases from Aspergillus sp. FC-10 with potential accelerates the proteolytic hydrolysis and results in reduced time for soy sauce production. According to our studies, two major proteases exited in the crude protease extract from Aspergillus sp. FC-10. One was a salt-tolerant protease which had been studied in the categories of its properties and purification and revealed in Journal of Industrial Microbiology & Biotechnology, 2001, 253-258. The other protease P-I has possession of more than 70% of total proteolytic activity from crude protease extract. However, P-I was not salt-tolerant protease, so its property has not been studied yet. Our object of this research is to investigate the extracellular proteases from Aspergillus sp. FC-10 more detail and to study the basic properties of P-I fraction. Additionally, the gene sequence of the purified salt-tolerant protease was still not clear and needed further research in this study. Finally, we hope that proteases from Aspergillus sp. FC-10 could be used to prepare the soybean protein hydrolysate, and the enzymatically prepared soybean protein hydrolysate could be used instead of hydrochloric acid catalyzed hydrolysate to develop the practical application.蛋白&#37238Aspergillus純化醬油proteaseAspergilluspurificationsoy sauce