木薯醇腈酶部分酶学性质研究  

Studies on the Enzyme Property of Hydroxynitrile Lyas from Cassava

作　　者：王丹[1] 李亚[1] 张涛[1] 何浪[1] 

机构地区：[1]成都医学院基础医学院,四川成都610081

出　　处：《食品与生物技术学报》2007年第6期95-98,共4页Journal of Food Science and Biotechnology

基　　金：四川省青年基金项目(2006B112)

摘　　要：对利用基因重组技术获得的木薯醇腈酶(HNL)的酶学特异性进行研究,确定了其部分酶学性质。重组木薯HNL的最适温度为50℃,最适pH值为5.5。重组木薯HNL在60℃条件下,保温30 min后仍具有90%的酶活力,说明温度稳定性较好;在pH 4.0～6.0的条件下,获得的相对酶活仍大于80%。The enzyme property of hydroxynitrile lyas which was obtained by gene engineering technology were studied in this manuscript. The part of enzyme properties were determined. The optimal condition of the enzyme was pH 5.5 and 50℃. Under 60℃, afer 30min the relative activity of recombinant hydroxynitrile lyase from cassava remained 90%. This iadicated the enzyme and pH 6. 0.

关 键 词：木薯 醇腈酶 酶学性质 

分 类 号：S533[农业科学—作物学]