不同温度、pH和无机离子对黑曲霉A66菌株产柚苷酶活力影响的初步研究  

The Effect of Temperature,pH and Ions on Activity of Naringinase Produced by Aspergillus niger A66

作　　者：张璟晶[1] 袁敏[1] 管远红[1] 涂国全[1] 

机构地区：[1]江西农业大学生物工程系,江西南昌330045

出　　处：《江西农业大学学报》2006年第3期449-452,共4页Acta Agriculturae Universitatis Jiangxiensis

基　　金：国家创新基金项目(04C26213600633)

摘　　要：对黑曲霉产柚苷酶的最适温度和pH进行了研究，发现最适反应温度在60℃，最适反应pH在5．0左右。同时研究了不同的无机离子在不同浓度下对柚苷酶活性稳定性的影响，发现I^-，Zn^2＋能促进柚苷酶活性的提高，Cu^2＋在（0—0．004）mg／mL的范围内也能激活柚苷酶的活性。The optimum temperature and pH for naringinase were studied. The results show that the optimum temperature is 60 ℃ and the pH is 5.0. The effect of ions was also studied and it was observed that I^-, Zn^2＋ can improve the activity of naringinase, and in the concentration range of （0 -0. 004）mg/mL, Cu^2＋ can also improve the activity.

关 键 词：柚苷酶 稳定性 离子 抑制 激活 

分 类 号：S666.3[农业科学—果树学]