摘要
对Bacillus subtilisB2产的果胶酶和木聚糖酶进行了初步的酶学性质分析，得出木聚糖酶的酶学性质是：最适温度为55℃，最适pH是6．0，在40℃以下具有较好的热稳定性，在pH3．0-11．0时有很好的稳定性，酸碱对其酶活的影响不大；果胶酶的酶学性质是：最适温度为60℃，最适pH是8．5，在60℃以下具有较好的热稳定性，在pH3．0-pH11．0时有很好的稳定性，酸碱对其酶活的影响不大。
The properties ofpectinase and xylanase produced by Bacillus subtilis B2 were discussed m this paper. Results showed that the optimal temperature of the xylanase and pectinase were 55 ℃ and 60 ℃, respectively. And the optimal pH of the xylanase and pectinase were 6.5 and 8.5, respectively. Xylanase was stable at temperature below 40 ℃ And the pectinase had high thermostabiltiy at temperature below 60 ℃. Both the two enzymes were stable in the pH range of3.0-11.0.
出处
《现代食品科技》
EI
CAS
2010年第5期466-469,共4页
Modern Food Science and Technology
