几种糖对β-葡萄糖苷酶热稳定性的影响研究

Effect of Sugars on the Thermal Stability of β-glycosidase in Rubber Seeds by Molecular Fluorescence Spectroscopy

试验旨在研究海藻糖、麦芽糖和蔗糖对橡胶籽中β-葡萄糖苷酶热稳定性的影响情况,并利用分子荧光光谱对几种糖的作用效果进行分析。结果表明,几种糖均可以提高β-葡萄糖苷酶的热稳定性,其中麦芽糖的效果最佳。荧光光谱结果显示,糖类物质具有稳定β-葡萄糖苷酶结构的作用。

Aim to study the effects of trehalose, maltose and sucrose on the thermal stability of β-glycosidase in rubber seed, and analysis the effects of several kinds of sugar by using fluorescence spectra. The results show that the thermal stability of β-glycosidase can be improved by these sugars, and the effect of maltose is the best. The results of fluorescence spectra show that the sugar material has the function of stabilizing the structure of β-glycosidase.