环糊精糖基转移酶的分离纯化及性质被引量：7

Study on Preparation and Purification of Cyclodextrin Glucantransfease of Alkalophilic Bacillus sp.7-12

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摘要一株产环糊精糖基转移酶的嗜碱芽孢杆菌发酵后离心得到的粗酶液经硫酸铵沉淀、DEAD-Cellulose50离子交换层析、SepharoseCL-6B凝胶层析得到电泳纯的酶,用SDS-PAGE测定酶的分子量为69kD。以马铃薯淀粉为底物时的Km为1.24mg/ml和Vmax114.9μg/min,酶反应的最适温度为60℃,最适pH值为5.0,在pH6.0～10.0范围内基本稳定,在70℃以下基本保持稳定。Ag+、Cu2+、Mg2+、Al3+、Co2、Zn2+、Fe2+对酶活有明显的抑制作用,Sn2+、Mn2+对酶活力有一定的抑制作用,其它金属离子对酶活力没有影响。 Cyclodextrin glucantransferase (EC 2.4.1.19) of Alkalophilic Bacillus sp.7-12 was purified by ammonium sulfatefractionation, DEAE-cellulose column chromatography and sepharose CL-6B column chromatography. The final preparationthus obtained was purifed enzyme with molecular weight as 69,000D by means of SDS polyacrylamide gel electrophoresis. Theenzyme showed a Km of 1.24 mg/ml and Vmax 114.9μg/min when potato was used as substrate. The optimum conditions for activitywere temperature 60℃,pH 5.0, stable in the range 6.0～10.0 and below 70℃. The enzyme activity was strongly inhibited byAg+、Cu2+、Mg2+、Al3+、Co2+、Zn2+、Fe2+and slightly inhibited by Sn2+、Mn2+. The other metal ions showed noinfluence on the enzyme activity.

作者曹新志金征宇

机构地区江南大学食品学院

出处《食品科学》 EI CAS CSCD 北大核心 2004年第4期43-46,共4页 Food Science

关键词环糊精糖基转移酶嗜碱芽孢杆菌分离纯化酶活力 Alkalophilic Bacillus cyclodextrin glucantransferase purification characterization

分类号 Q555 [生物学—生物化学]

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