摘要
PCR技术从黑曲霉(Aspergillus niger)基因组扩增获得1个全长1 790 bp的α-L-阿拉伯呋喃糖苷酶基因,基因含有1个50 bp的内含子序列,其对应的蛋白质序列含有5个O糖基化位点和9个N糖基化位点,N端含有18个氨基酸的信号肽序列。将目的基因与表达载体pPICZαA连接并在毕赤酵母X-33诱导表达,获得重组α-L-阿拉伯呋喃糖苷酶。重组酶的相对分子质量为70 kDa,最适反应pH和温度分别为pH 5.5和50℃;金属离子Cu^(2+)、Zn^(2+)和Fe^(2+)对重组酶的酶活有抑制作用,Fe^(3+)对重组酶的酶活有促进作用;以4-Nitrophenylα-L-arabinofuranoside为底物测得酶的Km值和Vmax值分别为0.78 mmol/L和2.57μmol/(min·mg)。在大麦麦芽协定糖化的初始阶段添加31.2 mU/g重组酶,麦汁的过滤速度提高了12.8%。以大麦麦芽阿拉伯木聚糖为底物,α-L-阿拉伯呋喃糖苷酶与木聚糖酶有较好的协同作用。
The arabidofuranosidase gene was amplified from the Aspergillus niger genome by PCR. The gene length was 1 790 bp containing an intron of 50 bp. The corresponding protein sequence contained 9 N-glycosylation sites and 5 O-glycosylation sites,the N-terminus contained 18 amino acids of the signal peptide. Arabidofuranosidase gene was ligated with the expression vector pPICZαA and induced in Pichia pastor X-33. The recombinant enzyme was purified by Ni column affinity chromatography. The molecular size of the recombinant enzyme was 70 k Da,and the optimum reaction temperature and optimum pH of the recombinant enzyme were 50 ℃ and 5. 5 respectively.Cu^(2+),Zn^(2+) and Fe^(2+) had inhibitory effect on the activity of arabidofuranosidase,Fe^(3+)promoted the enzyme activity of arabidofuranosidase. Using 4-nitrophenyl α-L-arabinofuranoside as the substrate,the Kmand Vmaxvalues of the enzymes were 0. 78 mmol/L and 2. 57 μmol/(min·mg) respectively. Recombinant α-L-arabinofuranosidase was added at the initial stage of mashing with an amount of 31. 2 m U/g,wort filtration rate was increased by 12. 8%. α-L-arabinofuranosidase and xylanase had synergistic effect with barley malt arabinoxylans as substrate.
作者
解西柱
张明
林材
蔡国林
吴殿辉
李晓敏
陆健
XIE Xi-zhu;ZHANG Ming;LIN Cai;CAI Guo-lin;WU Dian-hui;LI Xiao-min;LU Jian(The Key Laboratory of Industrial Biotechnology,Jiangnan University,Wuxi 214122,China;School of Biotechnology,Jiangnan University,Wuxi 214122,China;Jiangsu Agribusiness Malt Co.Ltd,Sheyang 224300,China;China Resources Snow Breweries Co.Ltd,Qinhuangdao 066001,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2018年第2期48-54,共7页
Food and Fermentation Industries
基金
啤酒用新酶创制与低碳制造关键技术研究,国家高技术发展(863)计划(2013AA102109)
江苏高校优势学科建设工程资助项目
江苏省现代工业发酵协同创新中心资助