枯草芽孢杆菌FM208849产果胶酶的固定化及酶学性质研究

Immobilized and Enzymatic Properties of Pectinase by Bacillus subtilis FM208849

为了提高游离果胶酶的稳定性,对罗布麻脱胶具有特异性的枯草芽孢杆菌(FM208849)进行产果胶酶发酵时,采用交联酶聚集体(CLEAs)技术制备固定化果胶酶,并对交联果胶酶聚集体的制备条件、酶学性质进行研究。结果表明,游离果胶酶经80%饱和硫酸铵沉淀后,在30℃,经4%的戊二醛溶液交联135 min,所形成的交联果胶酶聚集体的活回收率为61.5%,其最适反应温度45℃和最适pH10,在对交联果胶酶聚集体的热稳定性和有机溶剂稳定性分析中,均显示了比游离酶更高的稳定性。

For the degumming of apocynum specificity of Bacillus subtilis FM208849, the strain was used in the production of peetinase. In order to improve the stability of pectinase, cross-linked enzyme aggregates （ CLEAs ） technic was used in preparing immobilized pectinase. The condition of the preparation and the enzymatic properties of pectinase CLEAs were studied. The results showed that, after free pectinase was precipitated with 80% saturated ammonium sulfate and cross-linked by 4%glutaraldehyde at 30% for 135 minutes, 61.5% of the activity of pectinase CLEAs could be recovered. The optimum reaction temperature and pH were 45% and 10, respectively. The thermal stability and organic solvents stability for pectinase CLEAs, were shown better than thoese of the free enzyme.