产碱杆菌DN25纯化降氰酶稳定剂的选择

Stabilizers Selection for the Purified Cyanide?degrading Enzyme fromAlcaligenes sp.DN25

向产碱杆菌(Alcaligenes sp.)DN25的纯化降氰酶中分别添加不同浓度的多元醇类、金属离子类、糖类、防腐剂类等添加剂,研究不同种类、不同浓度的添加剂对降氰酶稳定性的影响,优选可以提高降氰酶稳定性的添加剂。结果表明:外加添加剂甘油浓度为1.5%(m/V)时,酶活保留率为5.4%;[NH4]2SO4浓度为4%(m/V)时,酶活保留率为5%;淀粉浓度为6%(m/V)时,酶活保留率为14.3%;甘氨酸浓度为3%(m/V)时,活力酶活保留率为19.6%。甘氨酸对产碱杆菌DN25降氰酶具有最强的保护作用。

The effects of the additive on the stability of the purified cyanide-degrading enzyme fromAlcaligenes sp.DN25were studied.Various types and different concentrations of polyhydric alcohols,preservatives,metal ions and carbohydrates were tested as stabilizers for the enzyme preparation.The results showed that the enzyme activity remained 5.4%,5%,14.3%,19.6% when adding 1.5%glycerol,4%[NH4]2SO4,6%starch,3% glycin,respectively.Glycin,therefore,was thought to be the most efficient for the purified cyanide-degrading enzyme among the selected additives.