摘要
以2种常见的谷氨酰胺酶作为研究对象,利用离子选择电极法测定谷氨酰胺酶的水解活性和转肽活性,探究不同pH、温度、盐含量对谷氨酰胺酶的水解活性及转肽活性的影响。研究结果表明:厂家一谷氨酰胺酶催化水解反应的最适pH为7.0,最适温度为50℃,催化转肽反应的最适pH为10.0,最适温度为50℃;厂家二谷氨酰胺酶催化水解反应的最适pH为7.0,最适温度为45℃,催化转肽反应的最适pH为9.0,最适温度为45℃。同时,谷氨酰胺酶表现水解活性时具有较好的耐盐性,但其转肽活性随盐含量的增加而下降。该研究结果可为谷氨酰胺酶的产业化应用提供理论指导。
Based on two commercial glutaminases,from Amano and Angel,this research is processed to study the effect of different influencing factors,including pH,temperature,salt content on the activity of hydrolysis or transpeptidation of glutaminase.Besides,comparison is made between the two glutaminases in terms of their characteristics.The results indicate that the optimal pH is obviously different regarding Amano and Angel glutaminases.The optimal hydrolysis pH of Amano glutaminase is the same as that of Angel glutaminase of 7.0,while the optimal transpeptidation pH of the former is 10.0 and that of the latter is 9.0.In terms of the optimal temperature of two glutaminases,Amano glutaminase reaches the highest efficiency at 50℃and Angel glutaminase is at 45 ℃.In addition,salt tolerance is shown in hydrolysis reaction,which is absent in transpeptidation reaction.The research results can provide theoretical guidance for the industrial application of glutaminases.
作者
卢慧茵
王炜
崔春
LU Hui-yin;WANG Wei;CUI Chun(School of Food Science and Engineering,South China University of Technology,Guangzhou 510641,China)
出处
《中国调味品》
CAS
北大核心
2018年第10期1-4,10,共5页
China Condiment
基金
中央高校基本业务费项目(2017ZD093)
广东省科技计划项目(2017A010105002)
关键词
谷氨酰胺酶
影响因素
水解
转肽
酶活
glutaminase
influencing factors
hydrolysis
transpeptidation
enzymatic activity
