大麦α-葡萄糖苷酶的提取与性质研究

Preparation and Characteristic of α-Glucosidase in Barley

从大麦中提取并部分纯化了α-葡萄糖苷酶,探索了其性质及活性影响因素。结果表明:丙酮沉淀,硫酸铵盐溶盐析和透析相结合的纯化方法可有效提高酶活到10.60倍。动力学研究得酶的Km-3.77 mol/L,Vmax-719 U/min;其pH值范围4～12,最适为6.81,酶反应温度30～70℃,以40℃为最佳,实验证明大麦α-葡萄糖苷酶在某种程度上是进口微生物源酶的可靠替代物。

α-glucosidase was extracted and purified from barley in this resreach.The result showed that after precipitated by acetone,salted out by ammonium sulphate and dialysed,the enzyme activity has obviously improved 10.60 times.The enzyme kinetics and characteristic experiments indicated that Km and Vmax is 4.077mol/L and 769U/min respectively.The optimum pH and temperature were 6.81 and 37 degrees centigrade respectively.We found that the range of pH is from 4 to 12 and it can keeping higher activation within the range of 30-70 degrees Centigrade.This study testified that the α-glucosidase from barley was a credible substitute of the microbe enzyme.