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内切菊糖酶的分离纯化及性质研究 被引量:2

Purification and Characterization of Aspergillus niger Endoinulinase
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摘要 采用DEAE-Sepharose CL-6B离子交换层析从Fructozyme (Aspergillus niger) 中分离得到三个菊糖酶组份EⅠ、EⅡ和EⅢ,其中EⅠ主要表现为内切菊糖酶,其分子量为65,000,以菊糖为底物其最适pH为4.6,最适温度为60℃,Km值为16mmol/L,对pH及温度有较高的稳定性,并利用液相色谱对菊糖酶EI催化水解菊糖的产物进行分析研究。 Three enzymes EI、EII and EIII were purified from crude A.niger inulinase Fructozyme by DEAE-Sepharose CL-6B ion-exchange chromatography.EI was identified as endoinulinase,its molecular weight was 65,000.The optimum reaction pHof endoinulinase was about 4.6 and optimum temperature was 60℃ when inulin was used as substrate. Thus Michaelis constantKm was 16mmol/L and endoinulinase was fairly stable to pH and temperature. The application of endoinulinase was approachedpreliminarily.
出处 《食品科学》 EI CAS CSCD 北大核心 2004年第5期65-69,共5页 Food Science
关键词 内切菊糖酶 分离纯化 离子交换层析 动力学性质 稳定性 endoinulinase inulin ion-exchange chromatography kinetics
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