节杆菌10137产β-呋喃果糖苷酶条件及酶学性质  

Culture Condition and Properties of β-Fructofuranosidase from Arthrobacter sp.10137

作　　者：朱桂兰[1] 童群义[1] 

机构地区：[1]江南大学食品学院,江苏无锡214036

出　　处：《无锡轻工大学学报（食品与生物技术）》2004年第5期78-81,共4页Journal of Wuxi University of Light Industry

摘　　要：研究表明,节杆菌10137产β 呋喃果糖苷酶的最佳条件为:温度为30℃,pH值7 5,接种体积分数为2%,装液体积为40mL.该条件下β 呋喃果糖苷酶的转移酶活为177.78U/mL,酶作用最适pH值为6.5,最适温度为30℃,在pH值为6.0～8.0和45℃以下稳定.Ag+和Cu2+对该酶有较强烈的抑制作用,EDTA和Mg2+对酶活也有一定影响.In this article, fermentation conditions and properties of Arthrobacter sp.10137 were studied. The optimal cultural conditions for β-fructofuranosidase production were as follows:the temperature of 30 ℃, pH 7.5, inoculum amount of 2%, and medium volume 40ml/250ml shakeflask. With these conditions,the β-fructofuranosidase transfer activity was 177.78 U/mL. The optimum temperature and pH of the enzyme reaction were 30 ℃ and 6.5, respectively. The enzyme was stable under 45 ℃ and in the range of pH 6.0～8.0. The enzyme activity was strongly inhibited by Ag^(+) and Cu^(2+), while EDTA and Mg^(2+ )had no significant effect on β-fructofuranosidase activity.

关 键 词：节杆菌 Β-呋喃果糖苷酶 培养条件 性质 

分 类 号：TQ925[轻工技术与工程—发酵工程]