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OALib Journal期刊
ISSN: 2333-9721
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枯草芽孢杆菌wd-23β-甘露聚糖酶的纯化及其酶学性质
DOI: 10.3969/j.issn.1000-2006.2014.03.017, PP. 88-92
Keywords: β-甘露聚糖酶,纯化,酶学性质,枯草芽孢杆菌
Abstract:
利用硫酸铵盐析缓冲液透析、聚乙二醇浓缩、deae-sepharoseff窝子交换层析等方法,纯化了枯草芽孢杆菌wd-23β-甘露聚糖酶,并研究了其酶学性质。结果表明:纯化的枯草芽孢杆菌wd-23β-甘露聚糖酶的分子质量约为40ku,酶的纯化倍数为14.1倍;最适反应ph和ph稳定范围分别为5.6和5.0～7.0;最适反应温度和温度稳定范围分别为55℃和40～70℃;ca2+对该酶的促进作用最为明显,li+的抑制作用最明显。
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