摘要
将Streptoverticillium mobaraense发酵得到的谷氨酰胺转胺酶粗酶液进行凝胶层析,采用SDS-PAGE电泳得到了谷氨酰胺转胺酶的分子质量在37ku左右,pI值在8.7～9.0。对超滤过程TGase的酶活损失和超滤膜通量综合考虑,确定超滤过程温度控制在8℃左右比较适宜,在此基础上,考察了对膜通量有较大影响的酶液pH值和超滤压力等因素。实验结果表明,将料液pH调节到7.5左右,压力控制在0.20～0.25MPa比较理想。
The crude transglutaminase broth fermented by Streptoverticillium mobaraense was separated and purified by gel chromatography. The SDS-PAGE results showed that the molecular weight of transglutaminase and the value of pI were 37ku and 8.7~9.0 respectively. The main parameters of the ultra-filtration including temperature, pH value and pressure on the loss of the transglutaminase activity and membrane permeating flux were analyzed and the results are （8±2）℃, 7.5 and 0.20~0.25MPa respectively.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2007年第6期9-12,共4页
Food and Fermentation Industries
关键词
谷氨酰胺转胺酶
超滤
酶活
transglutaminase, utralfiltration, enzyme activity
