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肉桂酰辅酶A还原酶(CCR)的底物制备及酶学特性研究 被引量：3

Substrate preparation and enzymatic properties of cinnamoyl-CoA reductase(CCR)
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摘要 采用原核表达体系和HPLC法,分别获得肉桂酰辅酶A还原酶(CCR)及其反应底物———香豆酰CoA酯,并对CCR酶学特性进行研究分析。结果表明,通过酶学方法和HPLC的分离纯化能够得到较高浓度和纯度的CCR反应底物;重组毛白杨CCR的最适反应温度是37℃,最适pH值为6.25,Km值为5.664μmol/L,Vmax为4.09 nmol/Ls。 Cinnamonyl-CoA reductase （CCR） and their reaction substrates were obtained by a prokaryotic expression system and HPLC. Then the enzymatic properties of CCR were researched and analyzed. The results showed that p-coumaroyl-CoA purified was available for the activity of CCR. The optimum temperature of the recombinant CCR was 37℃, the optimum pH was 6.25, the Km was 5.664μmol/L and Vmax was 4.098 nmol/Ls.
作者 刘少莉 王冬冬 韩伯涛 陈雪梅 盖颖
机构地区 北京林业大学生物科学与技术学院/国家林业局树木花卉育种生物工程重点实验室/林木育种国家工程实验室
出处 《广东农业科学》 CAS CSCD 北大核心 2012年第10期131-133,136,共4页 Guangdong Agricultural Sciences
关键词 肉桂酰辅酶A还原酶(CCR) 香豆酰CoA酯 酶学特性 cinnamonyl-CoA reductase （CCR） p-coumaroyl-CoA enzymatic properties
分类号 Q554 [生物学—生物化学]
  • 相关文献

参考文献15

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共引文献19

同被引文献33

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引证文献3

二级引证文献3

广东农业科学
2012年 第10期

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