摘要
对重组大肠杆菌耐热α-淀粉酶分离纯化及其酶学性质进行研究,结果表明:该酶分子量约为90kD,最适温度为60~70℃,最适pH值为6.6,酶学动力学常数Km值为143.52mmol/L;酶活力在pH5.4~7.8较为稳定;4℃保存2周酶活力仅下降一半,35℃保温3d有50%以上的酶活力,70℃以上酶失活很快;Mn2+对酶催化作用有较大的促进,K+、Ca2+有微弱的促进作用,Mg2+对催化反应无影响,Cu2+的抑制作用最强,其他金属离子Co2+、Zn2+、Fe2+对酶催化作用有不同程度的抑制作用;有机离子对酶催化作用均是抑制作用,其中抑制作用最强的是SDS。
After accomplishing fermentation, recombinant E.coli cells were disrupted via ultrasonic treatment for the release of thermostable α-amylase from them. Subsequently, the enzyme was purified by GST affinity chromatography and subjected to enzymological characterization. This enzyme exhibited a molecular weight of 170 kD, an optimum temperature ranging 60- 70 ℃, an optimum pH value of 6.6 and a Km value of 0.14352 mol/L. Stable activity was observed at pH 5.4-7.8. In addition, only 50% activity was lost after 2 weeks of storage at 4 ℃, 35 ℃ storage for 3 d led to an activity loss of more than 50%,whereas this enzyme was inactivated rapidly when the storage temperature was more than 70 ℃. Mn^2+ revealed a strong promotion effect on the enzyme activity, K^+ and Ca^2+ only a weak promotion effect, Mg^2+ no effect, Cu^2+ the strongest inhibition effect, and other metal ions, including Co^2+, Zn^2+, Fe^2+ various inhibition effects. Organic ions such as EDTA, SDS, urea and Tris were all inhibitors of this enzyme, among which SDS was the strongest one.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2009年第21期217-220,共4页
Food Science
基金
安徽教育厅重点项目(KJ2008A067)
合肥工业大学博士基金项目(GDBJ2008-021)
关键词
重组大肠杆菌
Α-淀粉酶
纯化
性质
recombinant E.coli
α-amylase
purification
characterization