日本曲霉产β-呋喃果糖苷酶的性质研究  

Characterization study of β-Fructofuranosidase from Aspergillus japonicus

作　　者：赵秀红[1] 李长彪[1] 刘长江[1] 张春红[1] 王传杰[1] 孟宪军[1] 

机构地区：[1]沈阳农业大学食品学院,辽宁沈阳110161

出　　处：《生物技术》2006年第3期33-35,共3页Biotechnology

基　　金：辽宁省科技攻关项目资助("主要农产品精深加工及综合利用技术";2004205001)

摘　　要：目的:试验确定日本曲霉产β—呋喃果糖苷酶的酶学性质。方法:将β-呋喃果糖苷酶在不同的温度、pH值、底物浓度、反应时间的条件下测定酶活。结果:确定了日本曲霉产β-呋喃果糖苷酶的性质。日本曲霉产β-呋喃果糖苷酶分子量约为89kDa,最适反应温度为50℃,最适pH值为5.5。温度在40℃-60℃,pH在5-7范围内酶比较稳定,最适底物浓度为50%,反应时间3h-4h。结论:确定了日本曲霉产β-呋喃果糖苷酶的性质,为制取高含量的低聚果糖提供条件。Objectives： The enzymology properties of β- Fructofuranosidase were determined from the Aspergillus japonicus originated from Japan. Methods：The enzyme activities of β- Fructofuranosidase were determine under various temperatures, pH values, substmte concentrates and reaction times. Results：The properties of β- Fructofuranosidase were confirmed from Aspergillus japonicus. The results indicate that the molecular weight of β- Frutofuranosidase from Aspergillus japonicus is 89kDa, the optimal reaction temperature is 50% and the best pH value is 5.5. The enzymolysis is performing relatively stable when the temperature is between 50℃ and 60% and pH between 5 and 7. Under such a condition, reacting 3 hours to 4 hours at 50% substrate concentrate can acttieve the optimal results. Conclusion： The properties of β- Fructofuranosidase were determined from Aapergillus joponicus and tire conditions of achieving the high - content of Fmcto - oligosaccharides.

关 键 词：Β-呋喃果糖苷酶 日本曲霉 性质 

分 类 号：Q556.2[生物学—生物化学]