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中文摘要：
目的：研究微小毛霉（HL-1）凝乳酶的酶学性质。方法：研究了酶的最适温度,酶的pH值稳定性和热稳定性,探讨了金属离子、化学物质和钙离子对酶活力的影响,加酶量对酶反应的影响,测定了酶的蛋白水解活力、相对分子量和酶的Km与Vm值。结果：酶的最适温度为60℃;最适pH值为5.5;酶在65℃保温5min活力损失95%;钙离子是酶的激活剂,其含量与酶活力正相关,而钾离子则对酶有抑制作用;氯化钠对酶活力的影响不大,但是SDS可导致酶严重失活;加酶量与反应时间成反比;酶的蛋白水解活力为485.3U/g;相对分子质量是42000,Km为0.02380mol/L,Vm为1.1227mg/min。结论：得出了微小毛霉（HL-1）凝乳酶的酶学性质。
英文摘要：
To study enzymatic properties of chymosin from Mucor pusillus（HL-1）,the optimal temperature,pH and thermal stability of chymosin were investigated.Along with this,the effects of metal ions,chemical materials,calcium ions and enzyme amount on the activity of the enzyme were examined,and the proteolytic activity,relative molecular weight,Km and Vm of the enzyme were measured.The optimal reaction temperature and pH of the enzyme was 60 ℃ and 5.5.Incubation at 65 ℃ for 5 min resulted in 95% loss of enzyme activity.Calcium ion,an enzyme activator,could improve the enzyme activity in a concentration-dependent manner;in contrast,potassium ion was an inhibitor of the enzyme.Sodium chloride did not affect the enzyme activity,but SDS led to the severe inactivation of the enzyme.Meanwhile,a negative relationship between enzyme amount and reaction time was observed.The proteolytic activity,relative molecular mass,Km and Vm of the enzyme were 485.3 U/g,42000,0.0238 mol/L and 1.1227 mg/min,respectively.
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