Studies on Process Features of Protease Produced by Mucor

Abstract

Abstract: This paper dealt with the effects of culture time, culture-disturbing, and NaCl on protease activity of the mucor extracted. Several methods for the extraction of mucor protease with optimal absorb wavelength for detection of protease activity were also studied. The results were that: high composition protease activity could be obtained through 72h solid-medium cultivation, but one culture-farmed-over after 24h cultivation, extracted with distilled water in using NaCl in the culture would yield higher activity. The optimal absorb wavelength was 690nm.

Key words: Protease, mucor, culture time, culture-farmed-over, separation

LIN Qin-Lu, ZHAO Mou-Ming, DENG Jing, XIAO Huai-Qiu. Studies on Process Features of Protease Produced by Mucor[J]. FOOD SCIENCE, 2005, 26(5): 44-47.

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Studies on Process Features of Protease Produced by Mucor

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