CXJZ95-198菌株果胶酶活力检测方法研究

Optimization of Conditions to the Activity Assay of Pectinase from Strain CXJZ95-198

本文采用DNS法,对影响CXJZ95-198菌株果胶酶活力测定的酶解反应条件进行了比较系统的研究。结果表明,酶解反应条件对酶活力测定值的影响明显,其中,温度、缓冲液种类、底物种类及其浓度对测定结果影响较大,缓冲液pH及DTT浓度对测定结果也有一定影响。测定该菌株果胶酶活力适宜的酶解反应条件为:温度50℃,底物桔子果胶S(igm a),底物浓度0.2%,缓冲液1/15m ol.L-1KH 2PO4-Na2H PO4(pH 5.2),DTT浓度为1.0m m ol.L-1。

DNS method was adopted to systematically analyse the effect of different reaction conditions on crude pectinase liquid which fermented by a highly efficiently degumming strain CXJZU95 - 198. The results showed that reaction conditions affected test results of pectinase activity. Among these conditions, the temperature, type of buffer, type of pectine and pectine concentration played more important roles while the pH of buffer and DTT concentration played less important roles in pectinase activity testing. The optimum conditions ofpectinase activity reaction run as follow： temperature 50℃, concentration of pectine from citrus fruits （SIGMA） 0.2%, pH 5.2 （1/15mol·L^-1KH2PO4 - Na2HPO4 buffer）, 1.0mmol·L^-1 DTT.