BF7658α-淀粉酶稳定性的研究  

STUDIES ON STABILITY OF α-AMYLASE FROM BACILLUS AMYLOLIQUEFACIENS BF 7658

作　　者：王俊英[1] 扈芝香[1] 

机构地区：[1]中国科学院微生物研究所,北京100080

出　　处：《微生物学通报》1993年第5期273-277,共5页Microbiology China

摘　　要：解淀粉芽孢杆菌(Bacillus amyloliquefaciens)BF 7658即能产生丰富的α-淀粉酶,又能产生丰富的蛋白酶。在0.2mol/L pH7.2磷酸缓冲液中,不加任何底物,样品中α-淀粉酶与蛋白酶的比例是13:1,21:1,27:1,37℃保温24小时,α-淀粉酶活力损失22.1—8.8%,即α-淀粉酶的稳定性随蛋白酶的增加而减少,因而认为蛋白酶是影响α-淀粉酶稳定性的重要因素。α-淀粉酶的稳定性可以通过选育菌种,选择合适的培养条件,添加钙离子保护及热处理等方法予以提高。The strain, Bacillus amyloliquefaciens BF 7658 possesses the ability to produce protease and some other enzyme as well as α-amylase. In the experiment, we have observed interference of protease with α-amylase. If the relative ratio of activity of α-amylase to protease was 13 : 1, 21 : 1, 27 : 1, the α-amylase activity of culture incubated at 37℃ for 24h decreased 27.42% and 8.8% respectively. Purified α-amylase lost the activity about 13—17% by incubation with the protease in 0.2mol/L phosphate buffer pH7.9 at 37℃ for 24h. It is confirmed that protease is one of fatters of unstability of α-amylase.The pH and temperature affected the stability of both enzymes when cultures were heated in a 60℃ bath for 30 min. Protease activity lost about 90% and α-amylase activity almost remained unchange.The stability of α-amylase can be increased by adding 0.01mol/L calcium ion at pH7.0 and treating at high temperature (70℃), but protease activity is inaetivited completely. Different strains and culture conditions also affected the production ratio of α-amylase and protease. Some strains produced high level of α-amylase but low level of protease have been obtained.

关 键 词：稳定性 蛋白酶 淀粉酶 芽孢杆菌属 

分 类 号：Q939.97[生物学—微生物学]