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OALib Journal期刊
ISSN: 2333-9721
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rhizopusmicrosporusvar.chinensis生淀粉糖化酶的分离纯化及酶学性质
DOI: 10.3724/SP.J.1145.2010.00714, PP. 714-718
Keywords: 生淀粉糖化酶,rhizopusmicrosporusvar.chinensis,纯化,酶学性质
Abstract:
从rhizopusmicrosporusvar.chinensiscicimf0088菌株中分离纯化一种新的具有生淀粉降解能力的糖化酶，并研究其酶学性质.经硫酸铵沉淀、双水相交换、deae-650m阴离子层析、bio-rad制备电泳等步骤后获得电泳均一的糖化酶，其相对分子质量约为52×103.该酶最适反应ph为4.5，在ph3.5~6.5范围内稳定；最适反应温度为75℃，具有较宽的ph耐受范围和较高的温度耐受性.经飞行质谱分析得到酶蛋白中3个肽段的氨基酸序列，通过比对发现，该酶与ncbi中已报道的糖化酶序列具有一定的同源性.图6表1参18
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