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OALib Journal期刊
ISSN: 2333-9721
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绿色糖单孢菌高产麦芽糖α-淀粉酶基因的克隆表达及酶学性质
DOI: 10.3724/SP.J.1145.2013.00342, PP. 342-345
Keywords: 绿色糖单孢菌,α-淀粉酶,克隆表达,麦芽糖,酶学性质
Abstract:
为开发新型淀粉酶，鉴定了来自绿色糖单孢菌（saccharomonosporaviridis）在genbank中注释为糖苷酶（glycosidase）的一个orf，研究表明该orf编码一种α-淀粉酶.重组酶酶学性质的研究表明以可溶性淀粉为底物反应的最适ph为6.6，在ph5.6-8.6有80%以上的相对活力，最适温度为60℃，比活力为319.49u/mg.它与可溶性淀粉、六糖、五糖、四糖、三糖反应，经hplc检测产物均为麦芽三糖、麦芽糖和葡萄糖的混合物.重组酶与20%的可溶性淀粉反应，产物含有高达67.15%的麦芽糖，还原糖的转化率约为75%，加入普鲁兰酶后，麦芽糖含量增加到69.7%，还原糖转化率约为91%，不能与麦芽糖、α-环糊精、β-环糊精和普鲁兰糖反应.图4表1参13
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