摘要
首次对几种豆类来源的二氢嘧啶酶进行了提取和纯化,并对其D-海因酶酶活进行了测定,筛选出具有D-海因酶酶活的三种豆子,其中红小豆来源的D-海因酶酶活最高,对影响酶活的相关因素进行了研究。结果表明,在底物为0.8%的对羟基苯海因、pH值为8.0、反应温度为65℃的最佳酶促反应条件下,D-海因酶活力最高,达8.348U.mL-1。
Extraction and purification of dihydropyrimidinase from several beans were studied as well as testing of D-hydantoinase activity for the first time.Three kinds of beans having D-hydantoinase activity were selected,among which adzuki bean had the highest enzyme activity.Factors affecting enzyme activity were analyzed.Under the optimum enzymatic reaction conditions as follows：the substrate was 0.8% DL-HPH,the pH value was 8.0 and the reaction temperature was 65℃,the highest D-hydantoinase activity reached 8.348 U·mL-1.
出处
《化学与生物工程》
CAS
2010年第5期59-61,共3页
Chemistry & Bioengineering
基金
武汉市教育局重点项目(200715)
关键词
D-海因酶
二氢嘧啶酶
红小豆
D-hydantoinase
dihydropyrimidinase
adzuki bean
