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OALib Journal期刊
ISSN: 2333-9721
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白地霉（lip42）脂肪酶的纯化及酶学性质
DOI: 10.3724/SP.J.1145.2010.00710, PP. 710-713
Keywords: 白地霉lip42,脂肪酶,酶活性,纯化,酶学性质
Abstract:
白地霉（geotrichumcandidum）经过发酵培养，以发酵液为lip42脂肪酶粗酶液，经硫酸铵分级沉淀、透析脱盐、deae纤维素柱层析及sephadex-75凝胶柱层析纯化处理，脂肪酶比活力达到121.68u/mg，纯化倍数为粗酶液的7.3倍，回收率为30.25%，经sds-page电泳显示为单一条带，相对分子质量约64×103.脂肪酶的酶学性质研究结果表明：在40℃以下温度保存1h内酶活性相对稳定；在ph8.0和30℃反应条件下表现相对高的酶活性；在mg2+存在情况下酶活性提高10%左右，而其它离子如cu2+、zn2+等以及0.1%的tween80、tween20及triton-100对酶活性却有不同程度的抑制作用，1mmol/l的sds和edta-na2对酶活性的影响很微小.图7表2参15
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