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OALib Journal期刊
ISSN: 2333-9721
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一株产酸性α-淀粉酶菌株的筛选、纯化及酶学性质
DOI: 10.3724/SP.J.1145.2011.00095, PP. 95-99
Keywords: 芽孢杆菌,酸性淀粉酶,纯化,酶学性质
Abstract:
从南宁酒厂附近土壤中筛选到一株产淀粉酶的野生菌株gxba-4，经革兰氏染色、芽孢染色以及16srdna鉴定，初步确定为解淀粉芽孢杆菌（bacillusamyloliquefacien）.将该菌株发酵液经过硫酸铵沉淀和凝胶过滤纯化出一种α-淀粉酶，该酶相对分子质量约为57×103；反应最适温度为40~45℃，适应温度范围广，30℃时仍具有80％以上的相对活力；最适ph为5.0，为低温酸性淀粉酶.该酶水解可溶性淀粉的产物，经hplc检测主要是以葡萄糖，麦芽糖以及麦芽三糖为主的低聚糖，分别以α-环糊精、β-环糊精、可溶性淀粉、玉米生淀粉为底物，还原糖产物比为0:0:99:3.4，表明该酶为典型的α-淀粉酶.图8表1参14
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