人参皂甙-α-鼠李糖苷酶分离提纯及其酶性质

Purification and characterization of ginsenoside-α-rhanmosidase

主要研究微生物sp.G9产皂甙鼠李糖苷酶的分离提纯及其酶性质。该酶能够水解人参皂甙Re的C 6位末端上的一个α 鼠李糖基,从而制备人参皂甙Rg1。该酶蛋白的分子量约为54kDa,且酶反应的最佳温度是40℃,最适pH值是5。

This paper describes the purification and characterization of the ginsenosideαrhamnosidase from microorganisms sp.G9. This enzyme is capable of hydrolyzing the 6C,αrhamnoside of ginsenoside Re to produce the ginsenoside Rg1. The enzyme molecular weight is about 54 kDa. The optimum reaction condition is 40?℃ and pH 5.