大豆β－淀粉酶的纯化和性质研究

PURIFICATION AND CHARACTERIZATION OF THE β-AMYLASE FROM SOYA BEANS

主要介绍大豆β－淀粉酶的分离纯化。首先通过酸抽提得到粗提物，再经过乙醇沉淀，百里香草酚吸附和超滤技术进行纯化，纯化的酶用聚丙烯酰凝胶电泳检测为三条带。回收率为３５．８％；酶的比活为３４１ｕ／ｍｇ蛋白。分子量为５．３万，等电点为５．２；最适ｐＨ５－６，最适温度４０—５０℃．

Amylase was extrated from soya beau flour, and was purified by ethanol precipitation thymol amylose adsorption and ultrafiltration. The purified amylase three bands in SDS-PAGE with the molecular weight of 53,000 and the specific activity of 341 units mg protein. The isoelectric Point of the Purified amylase wae pH5.2, The optimum PH was in the range of 5￣6 and the optimum temperature in 40°￣50℃.