生物来源
Aspergillus sp. (Aspergillus saitoi)
质量水平
类型
Type XIII
表单
solid
比活
≥0.6 unit/mg solid
异质活性
alkaline protease, essentially free
储存温度
−20°C
应用
Aspergillus saitoi来源蛋白酶已用于一项评估大蛋白氢交换序列覆盖率和分辨率的研究中。它还被用于一项通过β-葡萄糖苷酶研究大豆凝乳异黄酮糖苷向其糖苷配基转化的研究中。
生化/生理作用
Aspergillus saitoi来源蛋白酶也可发挥β-葡萄糖苷酶的作用。
其他说明
在pH 2.8、37℃条件下，一单位每分钟可水解酪蛋白并产生相当于1.0 μ摩尔 (181 μg) 酪氨酸的显色（使用Folin-Ciocalteu试剂显色）。
警示用语：
Danger
危险分类
Eye Irrit. 2 - Resp. Sens. 1 - Skin Irrit. 2 - STOT SE 3
靶器官
Respiratory system
储存分类代码
11 - Combustible Solids
WGK
WGK 3
闪点(°F)
Not applicable
闪点(°C)
Not applicable
法规信息
常规特殊物品
此项目有
R E Cardoza et al.
Biotechnology and bioengineering, 83(3), 249-259 (2003-06-05)
A copy of the bovine chymosin gene (chy) with a codon usage optimized for its expression in Aspergillus awamori was constructed starting from synthetic oligonucleotides. To study the ability of this filamentous fungus to secrete bovine prochymosin, two plasmids were
E Skyttä et al.
The Journal of applied bacteriology, 74(2), 134-142 (1993-02-01)
The broad-spectrum antibacterial activity exhibited by three Pediococcus strains isolated from beer was preliminarily characterized. Factors affecting the production rate of bacterial inhibitors were screened and the effects of simultaneous cultivation of Lactococcus and Pediococcus on the production of inhibitory
E Ichishima
Bioscience, biotechnology, and biochemistry, 64(4), 675-688 (2000-06-01)
This review covers the unique catalytic and molecular properties of three proteolytic enzymes and a glycosidase from Aspergillus. An aspartic proteinase from A. saitoi, aspergillopepsin I (EC 3.4.23.18), favors hydrophobic amino acids at P1 and P'1 like gastric pepsin. However
F J Moralejo et al.
Applied microbiology and biotechnology, 54(6), 772-777 (2001-01-11)
A gene encoding the sweet-tasting protein thaumatin (tha) with optimized codon usage was expressed in Aspergillus awamori. Mutants of A. awamori with reduced proteolytic activity were isolated. One of these mutants, named lpr66, contained an insertion of about 200 bp
P J Roubos-van den Hil et al.
Journal of applied microbiology, 109(1), 137-145 (2009-12-17)
Tempe, a Rhizopus ssp.-fermented soya bean food product, was investigated for bacteriostatic and/or bactericidal effects against cells and spores of the food-borne pathogen Bacillus cereus. Tempe extract showed a high antibacterial activity against B. cereus ATCC 14579 based on optical
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